Tofu stir-fry with peanut sauce from The Tofu Cookbook by Becky Johnson

Name: Tofu stir-fry with peanut sauce from The Tofu Cookbook by Becky Johnson
Ingredients: 6 Chinese black mushrooms (dried shiitake), soaked in lukewarm water for 20 minutes; 20 tiger lily buds (golden needles), soaked in lukewarm water for 20 minutes; 225 g/8 oz firm tofu, drained; 60 ml/4 tbsp sesame or groundnut (peanut) oil; 1 large carrot, finely sliced; 1 large onion, finely sliced; 300 g/11 oz pak choi (bok choy), the leaves separated from the stems; 50 ml/2 fl oz/¼ cup light soy sauce; 225 g/8 oz can bamboo shoots, drained and rinsed; 15 ml/1 tbsp groundnut (peanut) or sesame oil; 10 ml/2 tsp sugar; 2 red chillies, seeded and finely chopped; 90 g/3½ oz/generous ½ cup unsalted roasted peanuts, finely chopped; 2 garlic cloves, finely chopped; 15 ml/1 tbsp light soy sauce; 15 ml/1 tbsp sugar; 150 ml/5 fl oz/⅔ cup coconut milk; 30 ml/2 tbsp hoisin sauce

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Stir-fried vegetables are quick and easy to make into a colourful and appetizing meal. The addition of tofu adds protein and texture to the dish, which is further enhanced by the drizzled peanut sa...

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Ingredients

6 Chinese black mushrooms (dried shiitake), soaked in lukewarm water for 20 minutes
20 tiger lily buds (golden needles), soaked in lukewarm water for 20 minutes
225 g/8 oz firm tofu, drained
60 ml/4 tbsp sesame or groundnut (peanut) oil
1 large carrot, finely sliced
1 large onion, finely sliced
300 g/11 oz pak choi (bok choy), the leaves separated from the stems
50 ml/2 fl oz/¼ cup light soy sauce
225 g/8 oz can bamboo shoots, drained and rinsed
15 ml/1 tbsp groundnut (peanut) or sesame oil
10 ml/2 tsp sugar
2 red chillies, seeded and finely chopped
90 g/3½ oz/generous ½ cup unsalted roasted peanuts, finely chopped
2 garlic cloves, finely chopped
15 ml/1 tbsp light soy sauce
15 ml/1 tbsp sugar
150 ml/5 fl oz/⅔ cup coconut milk
30 ml/2 tbsp hoisin sauce