Cuisine
Time
20 min mins
Servings
2-4 people people
• Roughly chop the ginger, garlic, and spring onion. Quarter the red onion and cut into 1-2 cm cubes. Quarter the green pepper, red pepper and red onion. Place on the wok clock starting at twelve with the ginger and garlic, then the spring onion, red onion and, lastly, the peppers.
• Pat the tofu dry and cut it into 1 cm cubes. To the tofu add the mushroom stir fry sauce, 1 tsp of black pepper, and the sesame oil. Fold through with your fingertips (be careful not to break up the tofu). If you are going for a crisp tofu, add 4 heaped Tbsp of corn-starch and coat.
• Make the stir fry sauce with the rest of mushroom stir fry sauce and the sauce ingredients.
