Name: Tofu & Mushroom Chinese Hotpot
Prep time: 25 min
Cook time: 35 min
Yield: 4
Ingredients: 400g/14oz firm tofu; 8 dried shiitake mushrooms; 1 tbsp cornflour; 2 tbsp vegetable oil; ½ onion, peeled and chopped; 1 leek, trimmed, finely sliced and well rinsed; 2.5cm/1in piece of fresh ginger, peeled and finely chopped; 1 clove garlic, peeled and chopped; ¼ head of Chinese leaf cabbage, roughly chopped; 3 tbsp rice wine or amontillado sherry; A pinch of Chinese five-spice powder; 150g/5oz assorted fresh mushrooms (oyster, shiitake, eryngii), large ones torn in half; 1 tbsp light soy sauce; A pinch of sugar; Salt, to season; 1 tsp sesame oil; Spring onion, sliced on the slant, to garnish

VMG Recipes