Instructions: Cut the beancurd into 2.5 cm cubes. Trim the spring onions and cut them into 2.5cm segments.

Heat the 400ml oil in a deep fat fryer or large wok until it almost smokes and then deep fry the beancurd cubes in 2 batches.

When each batch of beancurd cubes is lightly browned remove and drain well on kitchen paper. Let the cooking oil cool and then discard it.

Heat a clean frying pan or wok.

When it is hot add 1 tablespoon of oil and then add the garlic and spring onions.

Stir fry for a few seconds and then add the mushrooms.

Stir fry for 30 seconds and add all the other ingredients.

Reduce the heat to very low and then add the beancurd cubes.

Cover the pan and slowly simmer the mixture for 8 minutes.

It is then ready to serve.

Beancurd which is also known as doufu or in japanese tofu is a versatile and nutritious food. It is derived from the soyabean which is exceedingly rich in protein. Beancurd is rather bland but this is easily remedied by recipes such as this one in which it is deep fried which alters its texture and then braised which makes it tasty. The result is a delicious and unusual vegetable dish. An additional bonus is that it re heats well.

Serves 2

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