TOFU & VEGETABLE STIR-FRY WITH PICKLED SHIITAKE MUSHROOMS & SPICY DRESSING

May 14, 2020  /  Philippa Oldfield

Serves 2

INGREDIENTS

  • 30ml cooking oil

  • 150g Firm Tofu , drain excess liquid, cut into cubes

  • 2 heads Bok-choy, separate leaves from stem, cut stem into bite sized pieces

  • Handful of Brussel sprouts, halved

  • 6 x long stem broccoli, cut in half

  • 75g mixed mushrooms , cut into bite sized pieces

  • 1 pickled shiitake mushroom, thinly sliced

  • 15ml Butter

  • 30 ml Spicy soy dressing

  • 1/2 lime

  • 5ml toasted sesame seeds

  • Handful of fresh Coriander or Basil, roughly chopped

METHOD

  • Place a wok or frying pan on medium to high heat. Add cooking oil.

  • Once oil is hot carefully add the Tofu and Brussel sprouts. Cook until golden brown on one side, then add the fresh mushrooms. Toss the frying pan /wok to mix the veg and to allow even cooking.

  • Add the Bok choy stems and broccoli, Season with a pinch of salt (not too much as the spicy dressing contains soy sauce ) allow to cook for 2 min , stirring occasionally.

  • Add butter and allow to coat the vegetables and tofu. then add spicy dressing and take off the heat immediately.

  • Add bok choy leaves and a squeeze of lime. stir through.

  • Spoon the stir-fry onto a serving plate and top with sliced shiitake mushrooms, toasted sesame seeds and coriander or basil