Tofu, corn and ginger stir-fry recipe | Gourmet Traveller

Ingredients

• 2 tbsp vegetable oil
• 15 gm ginger (about 3 cm), finely grated
• 2 garlic cloves, thinly sliced
• 2 corn cobs, kernels removed in big chunks
• 125 gm baby corn, halved lengthways
• 100 gm black fungus, coarsely chopped
• 80 ml Shaoxing wine
• 1-2 tbsp light soy sauce (or to taste)
• 2 tbsp chicken stock
• ½ ` tsp cornflour mixed with 1 tbsp cold water
• 2 spring onions, thinly sliced
• 600 gm silken tofu, at room temperature, cut into 4cm cubes
• Steamed rice, to serve