A delicious combination of crispy tofu and mushrooms full of unami
This completely vegan dish is a great, healthy option, full of flavour, and one you would definitely cook again!
Servings
4
Prep time:
10min
Cook time:
30min
Difficulty:
Easy
Ingredients
- 200g woodland mushrooms
- 200g closed cup mushrooms
- 400g firm tofu
- 3 garlic cloves
- 4tbsp cornflour
- 3tbsp sweet soy sauce
- 2tbsp vegetable oil
- 2tsp sugar
- 1tbsp yellow bean paste
- 1tsp white pepper
- 1tsp salt
- 1tbsp sesame seeds (optional to garnish)
- coriander (optional to garnish)
- 1 cup of thai rice (to serve)
We used a combination of mushrooms here- feel free to substitute these for whichever mushrooms you have available, but oyster, enunki and shitake mushrooms work particularly well.
Make sure to use firm tofu for this recipe, as otherwise the tofu will break up and not keep its shape.
Step by Step Instructions
Step 1
First, prepare the tofu. Cut into bite-size chunks, then pat dry with a paper towel to remove excess water. Then, add 3tbsp of the cornflour into a plate, add the cornflor and toss the pieces of tofu into the cornflour, ensuring they are covered on every side.
Step 2
Heat a wok up, then add the oil. Once hot, you can start to fry the tofu in batches- be careful with splashes and add the tofu carefully to the wok.
Step 3
Turn the tofu pieces occasionally, to ensure even cooking. Once golden brown on all sides (this should take around 4-5 minutes for each batch of tofu) remove from the wok, and place on a plate lined with a paper towel to obsorb excess oil.
Step 4
Whilst the tofu is cooking, prepare the mushrooms: remove ends and cut in half. Set aside. Then, peel and roughly chop the garlic.
Step 4
Next, add the sweet soy sauce, 3tbsp of water, sugar and salt. Then, the white pepper (grind in a pestle in mortar if not already ground), and mix everything well.
Step 5
Cook the rice as per the pack instructions.
Step 6
Once all the tofu has been cooked and removed from the work, add the garlic to the wok, and constantly stirring, cook for half a minute. Then, add the mushrooms, cooking for another minute, again constantly stirring.
Step 7
Next, add the soy sauce, yellow bean paste, salt and sugar. Add 3tbsp of water and white pepper (grind in a pestle and mortar if not already ground), and mix everything well together. Cook for a minute.
Step 8
Meanwhile, in a small bowl mix the remaining 1tbsp of cornflour with 2tbsp of water, then add to the wok, stirring and cooking for another 5 minutes until the sauce thickens.
Step 9
The dish is now ready to serve. First, plate up the rice, then the fried tofu. Pour over the mushrooms over the tofu, and garnish with the sesame seeds and coriander. Enjoy!
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