Pan Fried Salmon & Tofu Chines

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Salmon fillets		2
Silky tofu		1/2
Mushrooms		50g
Tender stem broccoli		5-6
Garlic		1 clove
Ginger		1 thumb
Fresh chilli		1/2-1
Sake		2 tbsp
Water		100ml
Sesame oil		as required
Pepper		as required
Sauce:
Chicken stock cube		1/4
Salt		1 tsp
Sugar		1 tsp
Potato starch		2 tbsp

Method

Cook

20min

Cut the salmon into bitesize pieces and season with salt & pepper. Drizzle with a touch of sake then dredge with the potato starch. Lightly boil the broccoli in salted water.

Finely chop the garlic and ginger and fry. Add the salmon and brown nicely. Remove to a plate.

In the same pan, add the chopped fresh chilli and finely sliced mushrooms and fry.

Add the sake and allow the alcohol to evaporate. Add the tofu block and water and simmer. Stir lightly to incorporate the flavours.

Return the salmon to the pan and add the broccoli and stir in gently on high heat.

Mix all the sauce ingredients together in a bowl and add to the pan. Season with salt & pepper before serving.

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