500 g of tofu
2 garlic cloves
40 g ginger
350 g of jasmine rice
2 mini suits
2 spring onions
500 g oyster mushrooms
2 tbsp Hoisin sauce
2 tbsp soy sauce
3 tbsp vegetable oil
Cut the tofu into slices of half a centimetre and then into cubes of 2 centimetres. Press the garlic. Peel the ginger and grate finely. Put the tofu together with the grated ginger, garlic and 1/3rd of the vegetable oil in a bowl, stir and leave to marinate for 10 minutes.
Cook the rice according to the instructions on the packet.
Peel the carrots and cut into fine cubes. Cut the pak choi into strips. Cut the spring onion into rings. Brush the mushrooms clean and cut them into quarters.
Heat half of the remaining vegetable oil in a wok. Spoon the tofu cubes out of the marinade and fry them until golden brown. Scoop out the wok and set aside.
Heat the rest of the vegetable oil in the wok and fry the carrot sticks and pak choi on a high heat. Ball the oyster mushrooms for 5 -7 minutes. After 2 minutes add the Hoisin sauce, soy sauce, the marinade of the tofu and possibly some sugar and stir well.
Remove the wok from the heat and spoon in the cubes of tofu. Serve the rice with the tofu and finish off with the spring onions.