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Marinated tofu and shiitake mushroom stir fry
Marinated tofu and shiitake mushroom stir fry
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate tofu with a flavorful marinade of ginger, rice wine, and soy sauce for a delicious twist!
Ingredients:
  • 300g firm tofu, cut into thin strips
  • 60ml (1/4 cup) mirin (rice wine)
  • 42.00 gm salt-reduced soy sauce
  • 2 tsp finely grated fresh ginger
  • 5.00 gm caster sugar
  • Vegetable oil spray
  • 1 red onion, cut into thin wedges
  • 150g shiitake mushrooms, halved
  • 2 bunches broccolini, ends trimmed, cut into 2cm lengths
  • 1 red capsicum, deseeded, thinly sliced
  • 3.00 gm sesame seeds
  • Steamed Basmati rice, to serve
Instructions:
  • Place the tofu in a shallow glass or ceramic dish. Mix together half of the mirin, soy sauce, and ginger in a measuring cup, then pour it over the tofu. Cover with plastic wrap and refrigerate for 30 minutes to let it marinate.
  • Mix the sugar, remaining mirin, soy sauce, and ginger in a small bowl. Heat a wok or frying pan over high heat and lightly spray with olive oil. Drain the tofu, saving the marinade. Cook one-third of the tofu in the wok for 1-2 minutes on each side until golden brown. Transfer to a plate and repeat with the rest of the tofu in 2 more batches.
  • Spray the wok with a light coating of olive oil spray, then sauté the onion until browned. Toss in the mushroom and cook until tender, followed by the broccolini and capsicum until nearly cooked. Finally, add the tofu, mirin mixture, and reserved marinade, and stir until the broccolini is just tender and the marinade starts to bubble. Enjoy!
  • Portion the rice into individual serving bowls, then generously pile the flavorful stir-fry on top. Finish with a sprinkle of aromatic sesame seeds before serving.

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