spinach, mushroom tofu broth

Preparation time 20 minutes, plus soaking Cooking time 10 minutes 4 dried Chinese mushrooms 8 large fresh shiitake mushrooms low-calorie cooking spray 2 garlic cloves, finely chopped 1/4 teaspoon chilli paste 1 teaspoon Shaoxing rice wine 1.2 litres(2 pints)boiling hot vegetable stock 1 teaspoon light soy sauce 1/2 teaspoon golden caster sugar 1 tablespoon cornflour, mixed to a paste with 2 tablespoons cold water 400g(13 oz)firm tofu, drained and cut into bite-sized cubes 400g(13 oz)baby spinach leaves 1/2 teaspoon sesame oil pepper Place the dried mushrooms in a heatproof bowl, pour over boiling hot water to cover and leave to soak for 30 minutes until softened. Drain and squeeze out the excess water. Remove and discard the stems, and thinly slice the caps. Trim and then thinly slice the fresh mushrooms.

Spray a nonstick wok or frying pan with cooking spray and heat over a medium-high heat. Add the garlic and chilli paste and stir-fry for a few seconds until aromatic. Add the mushrooms and stir-fry for  2 minutes.

Stir the rice wine into the pan, followed by the stock, soy sauce, sugar and cornflour paste. Season to taste with pepper. Bring to the boil, stirring constantly, then stir in the tofu and spinach. Return to the boil and cook, stirring, for 2-3 minutes until the spinach turns bright green and the mixture has thickened Remove the pan from the heat and stir in the sesame oil. Ladle into warmed bowls and serve immedi-ately.

For spinach, tomato tofu salad, place 100 (31/2 0z) baby spinach leaves in a salad bowl with 400g (13 oz)halved cherry tomatoes and 400(13 oz) firm tofu, drained and cut into bite-sized cubes. Mix together 2 tablespoons each of light soy sauce and sweet chilli sauce, 1 tablespoon sesame oil and 1 tea spoon each of peeled and grated fresh root ginger and garlic and chilli paste in small bowl, and season with salt and pepper. Drizzle over the salad ingredients in the bowl. Toss gently to mix before serving.

qingquang

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