Red-cooked Tofu with Chinese Mushrooms with Rice noodles Serving Size - 4 Prepared By - Janine & Terry Recipe Rating
			8 oz. firm tofu 3 tbsp dark soy sauce 2 tbsp Chinese rice wine or dry sherry 2 tsp brown sugar 1 garlic glove – crushed 1 tbsp grated fresh ginger 1/2 tsp Chinese five spice power 6 dried Chinese black mushrooms 1 tsp corn flour 2 tbsp peanut oil 5-6 spring onions, sliced into 1 in. lengths Small fresh basil leaves for garnish 16 oz rice noodles or rice vermicelli
			Soak the dried black mushrooms in warm water for about 30 minutes until soft. Drain, reserving 6 tbsp of the soaking liquid. Squeeze out any excess liquid from the mushrooms, remove the tough stalks and slice the caps. In a small bowl, mix together the soy sauce, rice wine or sherry, sugar, garlic, ginger, five-spice powder. Pour the marinade over the rogu, toss well and leave to marinate for about 30 minutes. Drain, reserving the marinade. In a small bowl, blend the cornflour with the reserved marinade and mushroom soaking liquid. Heat a wok until hot, add the peanut oil and swirl it around. Add the tofu and stir-fry for 2-3 minutes until evenly golden. Remove from the wok and set aside. Add the mushrooms and white parts of the spring onions to the wok and stir-fry for 2 min. Pour in the marinade mixture and stir for 1 min. until thickened. Return the tofu to the wok with the green parts of the spring onions. Simmer gently for 1-2 min. Scatter over the basil leaves and serve at once with rice noodles.