“In China, ba (eight) is a lucky number because it sounds like fa, which means wealth or fortune,” explains Kwoklyn Wan, author of the new 10-Minute Chinese Takeaway book.
“This dish, with the eight vegetable treasures it holds, is considered to represent wealth and prosperity in all its many forms.
Kwoklyn Wan’s eight treasure tofu
Equipment
- Wok
Ingredients
- 2 tbsp vegetable oil
- 150 g diced onion
- 3 celery sticks cut into 3cm pieces on the diagonal
- 100 g sliced mushrooms
- 80 g canned water chestnuts drained and sliced
- 80 g canned bamboo shoots drained
- 80 g sliced carrots
- 175-200 g marinated tofu cubes
- 80 g salted peanuts
For the sauce:
- 2 tbsp fermented chilli bean paste (doubanjiang)
- 1 tbsp Chinese rice wine (Shaoxing wine)
- 2 tbsp sugar
- 1 tsp dark soy sauce
- 2 tbsp water
- Pinch of salt
- Pinch of white pepper
- 1 tsp cornflour
Method
- Put all the ingredients for the sauce into a bowl and mix until well combined; leave to one side.
- Place your wok over a medium-high heat; when hot add the oil followed by the onion and celery and stir-fry for one minute. Add the mushrooms and continue to stir-fry for another minute, then add the water chestnuts, bamboo shoots and carrots and stir-fry for another minute before adding the marinated tofu pieces.
- Give the sauce mixture a quick stir and add to the wok. Once all of your ingredients are piping hot, add the peanuts, give everything a good mix and then transfer to your serving plate. Enjoy it as it is or with a bowl of steaming rice.
Nutrition
10-Minute Chinese Takeaway by Kwoklyn Wan is published by Quadrille. Photography Sam Folan.
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