Tofu with mushrooms

Tofu - This is one of my favorite meat substitute and has a lot of recipe variation to choose from. Tofu or Bean Curd is made from soy milk by pressing the resulting curds into soft white blocks. Tofu have different varieties such as fresh tofu and processed ones. It is originated in China which they called it "doufu" about 2000 years ago and production was introduced in Korea and Japan. It is a good source of protein and has low calorie count which is good for people who likes to slim down their waist. Also high in Iron and calcium which all of us know makes our bones stronger. One thing I like with tofu is, it blends on the taste of a certain dish that you wanted to cook that is why it is hassle-free to introduce it to people who doesn't really into vegetable dishes. The dish for this article is called Tofu with mushrooms and we will be needing the following ingredients. 

Ingredients: 

3 tablespoons light soy sauce
2 tablespoons Chinese rice wine
2 teaspoons brown sugar
1 garlic clove, crushed
1 tablespoon grated fresh root ginger
1⁄2 teaspoon five-spice powder
225g/8oz firm tofu, cut into
2.5cm/1in cubes
6 dried Chinese mushrooms
1 teaspoon cornflour
2 tablespoons groundnut oil
6 spring onions, sliced into
2.5cm/1in lengths, white and
green parts separated


In a small bowl, mix together the soy sauce, rice wine, sugar, garlic,
ginger and five-spice powder.

 Put the tofu in a shallow dish. Pour the marinade over, toss well and
leave to marinate for about 30 minutes. Drain, reserving the marinade.

Meanwhile, soak the dried Chinese mushrooms in warm water for
20–30 minutes until soft. Drain, reserving 75ml/3fl oz of the soaking
liquid. Squeeze out any excess liquid from the mushrooms, remove the
stalks and slice the caps. In a bowl, blend the cornflour with the reserved
marinade and mushroom soaking liquid.

Heat the oil in a wok or large heavy frying pan until hot. Add the tofu
and stir-fry for 3 minutes or until evenly golden. Remove from the wok
using a slotted spoon, and set aside.

Add the mushrooms and white parts of the spring onions to the wok, and
stir-fry for 2 minutes. Pour in the marinade mixture and stir for 1 minute
until thickened.

Return the tofu to the wok with the green parts of the spring onions.
Simmer gently for 1–2 minutes. Serve immediately with rice noodles.