13 September 2014,11:11 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Cut the tofu in half horizontally and then into 1 cm/ ½ inch cubes. Mix together the hoisin sauce, sherry, soy sauce, salt and pepper in a bowl.
  • Cut the spring onions into 3, separating the white and green parts. Cut each piece lengthways into shreds.
  • Heat the groundnut oil in a wok or frying pan until almost smoking. Add two-thirds of the garlic and ginger and stir-fry for 30 seconds.
  • Add the chillis, white part of the spring onions and the mushrooms. Stir-fry for 2 minutes then set aside.
  • Heat the remaining oil over a high heat and stir-fry the remaining garlic and ginger for a few seconds.
  • Add the tofu with the hoisin sauce mixture and stir-fry over a medium heat for 3 minutes until heated through.
  • Return the mushroom mixture to the pan and toss in the sauce until well coated.
  • Stir in the cashew nuts and green spring onion. Sprinkle with sesame oil and serve immediately. 


  • 500 grams firm tofu, drained and pressed dry
  • 6 tablespoon hoisin sauce
  • 2 tablespoon dry sherry
  • 2 tablespoon soy sauce
  • 1 teaspoon salt pepper
  • 6 spring onions
  • 5 tablespoon groundnut oil
  • 5 garlic cloves, chopped finely
  • 5 slices fresh ginger root, chopped finely
  • 4 fresh chillies, deseeded and sliced finely
  • 200 grams shiitake mushrooms, sliced thinly
  • 100 grams roasted, unsalted cashew nuts
  • 4 teaspoon sesame oil

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