TOFU WITH MUSHROOMS

Preparation Method :

• Halve the cucumber lengthways and remove the seeds, using a teaspoon or melon bailer.
• Cut the cucumber into cubes, place in a colander and sprinkle over the salt.
• Leave to drain for 10 minutes. Rinse thoroughly in cold water to remove the salt and drain thoroughly on absorbent kitchen paper (paper towels).
• Cut the tofu (bean curd) into cubes.
• Heat the vegetable oil in a wok or large frying pan (skillet) until smoking.
• Add the tofu (bean curd), mangetout (snow peas), baby corn and celery to the wok.
• Stir until the tofu (bean curd) is lightly browned.
• Add the straw mushrooms, spring onions (scallions) and ginger, and stir-fry for a further minute.
• Stir in the cucumber, yellow bean sauce, light soy sauce, dry sherry and water.
• Stir-fry for 1 minute and ensure that all the vegetables are coated in the sauces before serving.