I have always had a crush on garlic but this recipe required a mammoth amount of this pungent vegetable - 8 whole cloves, in fact! I decided to keep the vampires from the door and I reduced the volume of cloves by half and simply fried them to flavour the oil, removing them with a slotted spoon and contuing with the recipe as instructed.
After deciding to take the garlic flavoured oil approach, the overall cooking time for this did take a little longer overall but the outcome was well worth it. The flavours of the other vegetables would have been completely overpowered by 8 whole cloves!
So, having spent that little extra time making the garlic oil I decided to take a short cut and skip the marinating of the tofu so a well-flavoured stir-fry base was essential. Here's the recipe:
Prep Time: 20 minutes
Cook Time: 20-30 minutes
175g chestnut mushrooms, sliced
2 tbsp cooking oil
salt and freshly ground black pepper
2 tbsp sesame oil
4 whole cloves garlic, peeled
½ tbsp freshly grated ginger
1 bunch spring onions, trimmed and cut into 1 inch lengths
grated orange rind
2 tbsp light soy sauce
225g fresh tofu cut into cubes
1. Smash the garlic cloves with base of your hand and remove the skins. Make garlic oil by heating the 4 cloves of garlic in sesame oil in a wok or deep based frying pan until it is translucent and opaque. Remove with a slotted spoon
2. Meenwhile using another frying pan heat the cooking oil and gently fry the mushrooms until softened.
3. Add the ginger and spring onions to garlic oil in the wok and stir-fry for 30 seconds.
4. Add the soy sauce and tofu cubes and toss over a high heat until well mixed.
5. Spoon over the mushrooms from the other frying pan.
6. Serve at once with boiled rice and sprinkle with orange rind.