Ching's quick and easy mushroom and ginger tofu

While we're all spending more time at home, why not get experimental in the kitchen? Try Ching-He Huang's simple mushroom and ginger tofu dish.

Serves: 2Prep: 10 minutesCook: 9 minutes

Ingredients:500g fresh firm tofu, drained and cut into 2.5cm cubesPinch of saltPinch of ground white pepper½ tsp five-spice powder1 tbsp tamari or low-sodium light soy sauce1 tbsp cornflour or potato flour1 tbsp groundnut oil2.5cm piece of fresh ginger, peeled and sliced into matchsticks100g shiitake and chestnut mushrooms, (or mushrooms of your choice) halved1 tbsp shaoxing rice wine or dry sherry2 large spring onions, sliced on an angle into 2.5cm pieces

For the sauce:1 tbsp vegetarian oyster sauce1 tbsp chilli sauce150ml cold vegetable stock1 tbsp cornflourJasmine rice to serve

Method:1. Place the tofu in a bowl and season with the salt, white pepper, five-spice powder and tamari or light soy sauce. Dust with the cornflour or potato flour and toss to mix.2. For the sauce: In another small bowl mix together the tamari or light soy sauce, vegetarian oyster sauce, chilli sauce, vegetable stock and cornflour.3. Heat a wok over high heat and when the wok starts to smoke, add the groundnut oil. Add the ginger and mushrooms and stir-fry for a few seconds. Then add the tofu pieces and stir-fry for 2-3 minutes, tossing gently for even cooking.4. Add the rice wine or dry sherry and stir-fry gently for another 2 minutes, then add the sauce and bring to the boil. 5. Gently cook for another 1 minute until the sauce thickens, then stir in the spring onions. Remove from the heat and serve immediately with jasmine rice.