Topped in delicious potherb vegetables.
- Cooking time
- 25 minutes
- Nutrition information is for one serving.
- Drain the tofu and cut into 3-4 cm (1-1.5 in) cubes.
- Soften the spring onion and ginger in water. Parboil the mushrooms then remove and finely chop. Mix (A) and season the ingredients.
- Heat the cooking oil, cover the tofu in starch and fry until slightly crispy.
- Remove excess oil with paper towels, and while still hot place in (2), mix well, and serve.