30g dried shiitake mushrooms
200g extra firm tofu
2 tsp Wing Yip Light Soy Sauce
1 tsp Wing Yip Sesame Oil
2 tbsp peanut or vegetable oil
1 tsp minced garlic paste
1 jar Wing Yip Spicy Szechuan Sauce
1 packet soft tofu
2 spring onions (fine sliced)
1 red chilli (fine dice)
Soak the shiitake mushrooms in just-boiled water for 20 minutes, or until soft. Once soft, drain but reserve the mushroom liquid.
With your hands, gently crumble the extra firm tofu and season with 2 tsp light soy and 1 tsp sesame oil.
Dice the soft tofu into 1cm cubes (handle gently).
Heat the peanut or vegetabl oil in a wok and quickly add minced garlic, mushrooms and crumbled extra firm tofu.
Stir well with a metal spatula.
After 1 minute, when the garlic has started to colour add Wing Yip Spicy Szechuan Sauce and continue cooking for 5 minutes. If you prefer your dish to be quite wet, add some of the reserved mushroom liquid at this stage.
Add the diced soft tofu and cook for further 2 minutes, allowing tofu to absorb sauce.
Just before removing from the heat GENTLY stir in onions.
Garnish with more sliced spring onions and the diced red chilli.
Serve with boiled rice.