250 grams extra firm tofu
400 grams button mushrooms, wiped and thinly sliced
200 grams garlic shoots cut into 5 centimetre lengths
2 tablespoons peanut oil
1 teaspoon light soy sauce
2 tablespoons chilli in oil (I use Laoganma available in Asian stores)
½ teaspoon Chinkiang vinegar
Salt to taste
Using kitchen paper, wipe any surface moisture on tofu. Cut the tofu into 5 centimetre long strips. Heat oil in a well-seasoned wok on medium heat. Throw in the garlic shoots along with the sliced mushrooms. Stir fry continuously and after a couple of minutes, add a teaspoon of salt. Continue frying intermittently for a further two minutes.
Add the sliced tofu to the wok and stir fry to combine. Add the chilli in oil, vinegar and the soy sauce. Toss to combine. You can turn off the heat once everything is combined. Serve hot with steamed rice. Serves 4.