Braised Tofu with Shiitake Mushrooms (Light Soy-Braised Tofu)

• 450 g Firm tofu
• 250 g Shiitake mushrooms
• 3 cloves Garlic
• 20 g Ginger root
• 2 tbsp Peanut oil
• 3 tbsp Light soy sauce
• 1 tsp Dark soy sauce
• 1 tsp Caster sugar
• 2 tsp Cornflour
• 3 Spring onion
• 1 tsp Toasted sesame oil
• 300 ml Water

1. Pat the tofu dry, then cut into bite-sized pieces. Trim and slice the shiitake mushrooms, finely slice the spring onion, and peel and finely grate the ginger. Peel and finely chop the garlic.
2. Heat the peanut oil in a large frying pan over medium-high heat. Add the tofu in a single layer and pan-fry for 6 to 8 minutes, turning carefully, until lightly golden on most sides. Transfer to a plate.
3. Lower the heat to medium and add the mushrooms to the same pan. Cook for 4 to 5 minutes until they soften and start to take on colour. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
4. Whisk the light soy sauce, dark soy sauce, caster sugar and water together, then pour into the pan. Return the tofu to the pan and bring to a gentle simmer. Cook for 10 minutes, turning the tofu once or twice, until the flavours soak in.
5. In a small bowl, whisk the cornflour with 2 tbsp of the hot braising liquid from the pan until smooth, then stir it back in. Simmer for 1 to 2 minutes until the sauce lightly thickens and coats the tofu and mushrooms. Stir in most of the spring onion and finish with the toasted sesame oil, then scatter over the remaining spring onion to serve.

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