1 packet firm tofu
1 tbsp cornflour (for dusting)
Sufficient vegetable oil for deep frying
90ml Wing Yip Mushroom Sauce
50g wheat noodles (soaked and drained)
114g pak choi
114g bamboo shoots
1 red pepper (sliced)
57g oyster mushrooms
2 spring onions (cut into 3 cm lengths)
1 tsp chopped garlic
1 tsp chopped ginger
2-3 tbsp water
Cut the tofu into 2cm cubes and season with a little saly. Lightly dust with cornflour.
Heat the vegetable oil in a wok and deep fry the tofu in batches until crispy. Drain well on kitchen paper.
Remove all by 2 tbsp of oil from the wok and fry the garlic, ginger and bamboo shoots for 1 minute, add a little water if necessary.
Next add the noodles, red peppers and pak choi.
When the peppers are cooked (this should only take a minute or two) add the Mushroom Sauce, oyster mushrooms and spring onions.
Finally, stir in the tofu and serve immediately.
Hints and Tips: Do not discard oil used when deep frying. Instead, strain and heat up with a slice of ginger. This ready flavoured oil can be used again in stir-fries.