Two recipes in one night! This is also adapted from the Buddhist Vegetarian cooking class!

This is very delicious and spicy, if you use the chilli soy bean paste. If chilli or spice isn’t your thing, there is a non-chilli version available.

The recipe calls for peas, but I’m not a fan of peas, so I’ve taken it out. If you want peas, add them when combing the vegetables.

Ingredients:

• Box of firm beancurd, diced (at least 25o grams)
• 1 medium carrot, diced and steamed
• 250 grams corn drained
• 1/2 425 gram straw mushrooms, cut in half
• 4-5 diced swiss mushrooms
• 3 large tbs of chilli soy bean paste
• 1 tbs mushroom essence
• 1 tbs soy sauce
• 1 tbs sesame oil
• 1 tbs cornflour, mixed in water to ensure the mixture does not go lumpy
• 250 grams water

Instructions:

1. Place 1/2 tbs sesame oil with the paste in a wok and fry until the paste starts to curdle.
2. Add the cooked carrots, corns and mushrooms stirring to combine the paste into the vegies.
3. Add the water and stir in the vegie stock, soy sauce and the other half of the sesame oil.
4. Once all mixed well, add the tofu carefully stirring whilst still frying.
5. Mix for 2-3 minutes, before adding the cornflour mixture to thicken the sauce.
6. Slowly boil for another minute before serving with rice!