Portion: 2
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Ingredients:
200 firm tofu – drained well & cut into triangular shapes⁣⁣
1-2 slices ginger⁣⁣
4 caps of dried mushrooms – softened & drained⁣⁣
40 g okra⁣
30 g raw red skin peanuts – boiled until slightly tender, then rinsed with water & drained⁣⁣
35g roasted chestnuts⁣⁣
180g water⁣
Oil, toasted sesame oil, white pepper, salt to taste, cornstarch slurry (optional)⁣⁣

Sauce: 1 tablespoon vegan oyster sauce (or stir fry sauce), 1 tablespoon soy sauce, 11/2 teaspoon dark soy sauce⁣⁣

Instructions:
1. Pan fry tofu triangles in a heated non-stick pan with 1 teaspoon oil until golden brown on each side. Season with salt and set aside.⁣⁣

2. In a heated pot with 1 tablespoon oil, saute ginger until fragrant. Add mushrooms and stir fry for 1 min until aromatic.⁣⁣

3. Add the rest of the ingredients, add pan-fried tofu along with the water, sauce and a few shakes of white pepper. Place a lid over and boil the mixture. Add the okra and turn heat to low-med, let simmer until sauce is slightly reduced. ⁣⁣

4. Taste and season with more salt, if necessary. For a thicker sauce, swirl in the cornstarch slurry before turning off the heat.

5. Add a drizzle of toasted sesame oil and serve warm with rice.⁣⁣