Smoky sesame tofu and Asian mushroom pancakes
- 3 blocks smoked tofu
- 45ml (3 tbsp) soya sauce
- 3cm fresh ginger, grated
- 1 garlic clove, finely chopped
- 1 red chilli, finely chopped
- 2 spring onions, chopped
- 5ml (1 tsp) sesame oil
- 45ml (3 tbsp) cake flour
- 15ml (1 tbsp) vegetable oil
- 15ml (1 tbsp) black sesame seeds
- 100g each of fresh enoki and shiitake mushrooms
- ready-made pancakes
- spring onions, sliced
- carrot, peeled and shredded
- fresh coriander
- fresh mint
Carefully slice each block of tofu into four pieces. Place the tofu in a large bowl and add the soya sauce, ginger, garlic, chilli, spring onions and sesame oil, and marinate for 15 minutes.
Remove the tofu from the marinade and dust with flour.
Heat the vegetable oil in a large non-stick frying pan over high heat and fry the tofu in batches until golden, 2 – 3 minutes on each side. Drain on paper towel and scatter with black sesame seeds while still warm.
Using the same pan, lightly stir-fry the mushrooms, about 3 minutes.
Serve the tofu and mushrooms with pancakes, spring onions, shredded carrot, fresh coriander and fresh mint.
Pancakes were made for dipping – use either a plum sauce or a ginger-infused soya sauce for added flavour intensity.