* Percent Daily Values are based on a 2000 calorie diet.
Kwoklyn Wan’s eight treasure tofu
Save some money by skipping the takeaway and whipping up your own tasty tofu dish.
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Main Course
Cuisine: Asian
Servings: 2people
Calories: 493kcal
Author: Kwoklyn Wan
Equipment
Wok
Ingredients
2tbspvegetable oil
150gdiced onion
3celery stickscut into 3cm pieces on the diagonal
100gsliced mushrooms
80gcanned water chestnutsdrained and sliced
80gcanned bamboo shootsdrained
80gsliced carrots
175-200gmarinated tofu cubes
80gsalted peanuts
For the sauce:
2tbspfermented chilli bean paste (doubanjiang)
1tbspChinese rice wine (Shaoxing wine)
2tbspsugar
1tspdark soy sauce
2tbspwater
Pinch of salt
Pinch of white pepper
1tspcornflour
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.