Sticky soy beef in do-fo ru with garlic mushrooms

Method

1. Season the beef, then rub a cube of do-fu ru or tempeh over each slice. Cover and chill for 20 minutes or overnight.
2. Place a wok over a high heat. When hot, add half the oil and all the beef. Cook for 1-2 minutes each side, until golden. Mix together the soy and sugar, add to the wok and bubble until sticky. Remove from the heat.
3. Heat the remaining oil in a large frying pan over a medium-high heat. Add the garlic and mushrooms and stir-fry for 1-2 minutes. Divide between plates, top with the beef and garnish with the spring onions to serve.