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Ginger tofu with mushrooms
Ginger tofu with mushrooms
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Prep Time:
13 minutes
Cook Time:
10 minutes
Total Time:
23 minutes
Easy and delicious veggie stir-fry for a quick after-work meal.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, sliced
  • 4cm piece fresh ginger, peeled, cut into thin matchsticks
  • 600g firm tofu, cut into 3cm squares
  • 200g Swiss brown mushrooms, halved
  • 100g enoki mushrooms, trimmed
  • 42.00 gm light soy sauce
  • 82.50 ml vegetarian stir-fry sauce (see note)
  • 1 bunch gai lan (Chinese broccoli), chopped
  • 440g packet udon noodles
Instructions:
  • In a wok over medium-high heat, sauté the onion and garlic in oil until just soft, about 2 to 3 minutes. Introduce the ginger and tofu, and stir-fry for an additional 3 minutes.
  • Sauté mushrooms with soy sauce and stir-fry sauce for 2 minutes. Add gai lan and stir-fry for 1 to 2 minutes until tender. Take off the heat.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them sit for 2 to 3 minutes until heated through. Use a fork to separate the noodles, then drain them. Serve the noodles with ginger tofu and mushrooms.

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