This dish could easily sit in the stir-fry section, but I’ve put it in here as it’s saucy and delicious. You can make this ahead of time, pour it into a sand or clay pot and heat it up later on. I’ve grown to love all sorts of tofu, from fresh to silken to this firmer one, perfect for a cold winter’s night, or poured over rice when you feel like something light, tasty and delicious.
Heat the vegetable oil in a wok or deep-fryer until smoking (180°C/350°F), and deep-fry the tofu until golden brown, then drain on paper towel. Carefully pour out the oil and wipe the wok clean.
Add another tablespoon of vegetable oil to the wok and heat until just smoking. Add the spring onions and shiitake mushrooms and stir-fry for 1 minute, then add the carrot, bamboo and black fungi and stir-fry for another minute. Deglaze the wok with the shaoxing, then add the stock, soy sauce and sugar and simmer for 5 minutes. Add the tofu, cover and braise for another 5 minutes, then serve.
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