200gmushroomsshiitake or swiss brown mushrooms, finely chopped
4spring onionsthinly sliced, white and green parts separated
200gsilken tofudrained and cubed
To make the sauce, mix cornflour and water to a smooth paste in a mixing jug. Add the rest of the sauce ingredients and mix well. Ensure that there are no lumps. Set aside.
Heat a wok on high. Add the vegetable/peanut oil and sesame oil. Add the garlic, ginger and chilli flakes. Sauté for a few seconds. Add the mushroom and the white part of the spring onion and sauté for a couple of minutes until spring onion starts to caramelize.
Add the sauce and continue cooking, tossing constantly for a couple of minutes. Add the tofu and mix gently. Cook for a couple of minutes until tofu is coated and heated through.
Remove into a serving bowl. Garnish with spring onion greens.
Serve hot with steamed rice.
For a spicier version, add an extra tablespoon of chilli oil when making the sauce.