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stir-fried tofu with crisp greens and mushrooms

Serves 4

This stir-fry is very fresh and typically Thai in its simplicity. Although soft tofu runs the risk of breaking up, it’s prefer- able to the firm variety as its creamier, more silky texture goes well here with crispy spring vegetables. Put the tofu cubes on a plate lined with several layers of paper towels and leave for 20–30 minutes, to allow the towels to absorb excess moisture.

10½ oz. soft tofu, cubed 8 dried Chinese mushrooms 2 garlic cloves 2 oz. sugar snap peas, trimmed 2 oz. snowpeas/ mangetout, trimmed

2 bunches of fine asparagus, cut into short lengths

¼ cup vegetable oil or peanut oil 1 tablespoon light soy sauce

a pinch of sugar a pinch of ground white pepper sea salt

steamed jasmine rice, to serve (optional)

Put the mushrooms in a heatproof bowl and cover with boiling water. Set aside for 20 minutes. Drain the mushrooms, remove the stems and halve any larger ones.

Put the garlic in a mortar with a good pinch of sea salt and pound to a paste with a pestle.

Blanch the vegetables in boiling water for 30 seconds, until bright emerald green and softened. Rinse well under cold water until completely cold.

Heat a wok over high heat, then add the oil. Cook the tofu cubes in the hot oil for 5 minutes, turning often, until light golden and puffed. Transfer the tofu to a plate lined with fresh paper towels and pour off all but 2 tablespoons of oil from the wok. Add the vegetables to the wok and stir-fry for 2 minutes. Add the mushrooms and gently stir-fry for 1 minute. Add the garlic paste and stir-fry for 1 minute, then add the soy sauce, pepper, sugar, and 2 tablespoons water to the wok. Return the tofu to the wok and stir-fry gently for 1 minute to coat all the ingredients in the sauce, being careful not to break up the tofu. Remove the wok from the heat and serve the stir-fried tofu with steamed jasmine rice, if liked.

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Roberto Gastelumendi never thought about sell- ing cutting boards, until his Christmas bonus was no longer enough help for the community center back in Comas, Peru. He felt he could do more. That’s how the story began. Since 2007, Roberto held regular holiday cutting board parties, letting his friends make gifts of the beautifully handcraft- ed cutting boards he had already given so many of them.


MORE THAN JUST UNIQUE! Rectangular shapes contrast with floating decorative designs. Angled edges allow for the perfect grip and easy carrying. Prepare and bring all you need – bread, fruit, directly to the table; cut bread or chop herbs – just make it a unique expe- rience! The solid wood cutting boards are hand- made locally and consist of eco-friendly recycled local and exotic woods such as maple, mahogany, purpleheart, wenge and more.


Handcrafted locally with different styles. Made with eco-friendly recycled local exotic woods, no colorings added.


Every cutting board comes with a unique design. Durable with a long-term guarantee (5yrs) by artisan Angled edges for easy lifting Prepare and bring all you need directly to the table Handmade in USA.

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