Vegan recipe
This modern Asian dish combines rich soy and ginger flavours with sweet maple and rice wine with a hint of chilli on the tofu, shiitake mushroom full flavour and texture which all contrasts wonderfully with the fresh pak choi and spring onions.
Authentic Tofu Block
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½ block of Original Tofu Block, drained and pressed to pack instructions then cut into 12 triangles
9 tbsp salt reduced soy sauce
6 tbsp Shoaxing Sauce (Rice wine)
1 medium chilli, finely chopped
1 tbsp fresh ginger, finely chopped
3 tbsp maple syrup
1 tbsp oil
125g shiitake mushrooms, halved
3 large spring onions, sliced
2 pak choi
In a mixing bowl combine the soy sauce, shoaxing, chilli, ginger and maple syrup. Add the tofu and marinade for 30 minutes.
Preheat the oil in a large frying pan and cook the mushrooms and spring onions for 5 minutes then set aside.
Place the tofu and marinade in the pan, bring to the boil then simmer for 12 minutes until the tofu is fully glazed and has absorbed all of the liquid.
Add the mushrooms and spring onions and simmer for a further 2 minutes.
Steam the pak choi for 2-3 minutes, drain and serve the sticky tofu on top.
Serve with toasted sesame seeds and thinly sliced spring onions
Vegan recipe
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