This is such an easy stirfry and it looks great. You can use whatever mushrooms you have around but it is more interesting you can lay your hands on shiitake, enoki, or wood ear mushrooms.
Makes two serves.
Put the rice on to cook.
Add about a tablespoon of oil to a hot wok with about half of the ginger. Fry until crispy and then set aside on absorbant paper.
Add a good splash of oil to the wok. cube the tofu and coat in flour and add to the wok. Fry for about 5 minutes until it starts to brown, remove and pat dry with absorbant paper.
Add a small amount of oil to the wok with the garlic and the rest of the ginger. Add the vegetable and mushroom and stir fry for half a minute. Add a 1/4 cup of water, mushroom sauce, fish sauce, sugar and tofu. put a lid over the wok and leave to steam for 1-2 minutes.
Stir fry until cooked. Serve with rice, fried ginger and spring onion.