1 tbsp sesame oil
250 g cup mushrooms, sliced
4 g cloves garlic, sliced
300 g firm tofu, cut into 2cm cubes
2 tbsp sesame seeds
4 shallots, chopped
1 tsp ground Szechuan pepper
1 tsp whole Szechuan pepper
3 tbsp light soy sauce
3 tbsp shaoxing wine
1 tbsp honey
1
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.
2
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.
3
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.
4
Stir the remaining shallots through the stir fry then remove from the heat and serve.
Ingredients
1 tbsp sesame oil
250 g cup mushrooms, sliced
4 g cloves garlic, sliced
300 g firm tofu, cut into 2cm cubes
2 tbsp sesame seeds
4 shallots, chopped
1 tsp ground Szechuan pepper
1 tsp whole Szechuan pepper
3 tbsp light soy sauce
3 tbsp shaoxing wine
1 tbsp honey