BackFried Tofu with Mushroom and Ginger Broth03 Apr 201203 Apr 2012Recipe by Sam CiaravoloAdd to my RecipesAdvertisementStepsIngredientsIngredients Peanut oil, for deep frying200g firm tofu, cut into 3cm dice1 garlic clove, thinly sliced5cm piece ginger, thinly sliced1 bird’s eye chilli, whole8 shiitake mushrooms, sliced2 coriander roots, reserve leaves to serve2 green onions, cut into 5cm pieces2 tbs soy3 tbs Chinese rice wine6 Szechuan peppercorns2 star anise300ml water2 baby bok choy Sesame oilSelect AllAdd to my Shopping ListStepsIngredients Peanut oil, for deep frying200g firm tofu, cut into 3cm dice1 garlic clove, thinly sliced5cm piece ginger, thinly sliced1 bird’s eye chilli, whole8 shiitake mushrooms, sliced2 coriander roots, reserve leaves to serve2 green onions, cut into 5cm pieces2 tbs soy3 tbs Chinese rice wine6 Szechuan peppercorns2 star anise300ml water2 baby bok choy Sesame oilSelect AllAdd to my Shopping List
