Heat the oil in a large wok over high heat. Add the mushrooms and cook, stirring for 1-2 minutes. Add the garlic and continue to cook, stirring until the mushrooms start to soften and garlic is fragrant.
Add the tofu, sesame seeds and half of the shallots to the wok. Cook, stirring for 2-3 minutes or until the tofu is heated through.
Add the Szechuan pepper to the wok. Stir to combine then add the soy sauce, shaoxing wine and honey. Reduce heat to low and simmer for 2-3 minutes.
Stir the remaining shallots through the stir fry then remove from the heat and serve.
Ingredients
Directions
Heat the oil in a large wok over high heat. Add the mushrooms and cook, stirring for 1-2 minutes. Add the garlic and continue to cook, stirring until the mushrooms start to soften and garlic is fragrant.
Add the tofu, sesame seeds and half of the shallots to the wok. Cook, stirring for 2-3 minutes or until the tofu is heated through.
Add the Szechuan pepper to the wok. Stir to combine then add the soy sauce, shaoxing wine and honey. Reduce heat to low and simmer for 2-3 minutes.
Stir the remaining shallots through the stir fry then remove from the heat and serve.