Stir-fried smoked tofu with shiitake mushrooms and pak choi | 20-minute dinner

Drain the smoked tofu, pat thoroughly dry with paper towels, and cut into 2 cm cubes. Clean the shiitake mushrooms, remove the stems, and cut into thicker slices. Wash the pak choi and cut lengthwise into quarters or strips. Finely chop the garlic and ginger, and slice the spring onions, separating the white and green parts.

In a small bowl, mix together the sauce: the soy sauce, cane sugar, sesame oil, cornstarch, and 2-3 tablespoons of water until the sugar and starch are completely dissolved.

Heat sunflower oil in a wok or deep frying pan over high heat. Add the smoked tofu cubes and fry for 4-5 minutes until golden brown and crispy on all sides, then transfer to a plate.