Tofu 'soboro'

INGREDIENTS

For the sauce

4 tbsp hoisin sauce

3 tbsp oyster sauce

2 tbsp mirin

2 tbsp soy sauce

1 tbsp sesame oil

1 tsp sugar

Black pepper to taste 

For the 'mince'

Sesame oil for frying

1 onion, chopped

3 or 4 white mushrooms, chopped

4 cloves garlic, finely chopped

1 block (450g) firm tofu

For the garnish

2 tbsp sesame seeds

3 spring onions, chopped

METHOD

Combine all the ingredients of the sauce and set to one side

Wrap the tofu in kitchen paper and place between two plates to drain any liquid. Set aside for at least 30 mins.

In a dry frying pan, gently toast the sesame seeds until the aroma is released. Be careful not to burn the seeds.

In a deep pan or wok, fry the onions in the sesame oil until soft. Add the garlic and mushrooms and continue to cook for another 2 minutes.

Crumble the tofu into small pieces. Add to the pan and continue to cook for about 1 minite or until no liquid is released. Add the sauce and cook for about 3 minutes, ensuring the tofu is completely coated in the sauce.

Serve over a bowl of rice and garnish with the sesame seeds and spring onions.