A seriously easy midweek meal that is just full of flavour and goodness! Shiitake mushrooms star alongside crispy tofu, fresh ginger, soy sauce and spicy sambal oelek.
How awful is getting back to reality after a holiday? It’s the absolute pits. Add to that scenario the old change-of-season head cold and you’ve got yourself nothing short of a nightmare!
Well, maybe that’s a bit dramatic… but it’s no fun.
So let’s rewind a little to when times were good. Let’s rewind back to when we were in Marrakech last week. A time when we overindulged on all of the food. Bouncing from shade to eatery, shade to eatery. Then sleep, wake, repeat.
I can not emphasise enough how AMAZING the food. So many tajines. So much cous cous. So much bread. Oh, and I couldn’t leave out perhaps the best falafel I’ve ever had in my life. If you ever get the chance to travel to Marrakech, I couldn’t recommend it more. I might even jot down a little guide to eating vegan in Marrakech at some point in the future.
Anyway, now we’re back in Belfast and it’s time to resume normal eating habits. And perhaps undo all the damage we did eating four meals a day.
Enter this very easy and very healthy shiitake mushroom dish! It is loaded with all the good stuff – tofu, mushrooms, spinach, bok choy. But let’s not forget the garlic and ginger – you know, to help fight off this really inconvenient cold.
It’s a breeze to throw together. In fact, you can have dinner thrown together in under 30 minutes… and the majority of that time is just waiting for your tofu to press!
So, next time you’re short on time or wanting some simple, good for you food – give this dish a go. Let me know how you get on in comments below!
Want more recipes like this? Try…
Rustic Kale & White Bean Stew
Spicy Noodle Salad with Ginger Tofu
Vegan Sausage & Mushroom Cassoulet
Szechuan Tofu with Bok Choy
Shiitake Mushrooms with Tofu & Asian Greens
Ingredients
- 2 tsp Sesame Oil
- 1 block Extra Firm Tofu pressed
- 2 tbsp Soy Sauce
- 3 Garlic Cloves grated
- 2 inches Ginger grated
- 2 Spring Onions sliced – white part and green part separated
- 120 grams Shiitake Mushroom thinly sliced
- 3 bunches bok choy leaves and stems separated – stems thinly sliced
- 130 grams Baby Corn Spears sliced in half
- 2 tsp Sambal Oelek
- 200 grams Spinach
To Serve
- Black and White Sesame Seeds
Instructions
- Press your tofu using desired method. Once pressed, cut the block into triangles about 1 inch thick.
- Heat 1 tsp of sesame oil in a pan over medium-high heat. When hot, add the tofu triangles to the pan – cooking for about 2-3 minutes on each side or until crispy.
- Remove tofu from the pan and set aside.
- In the same pan, heat another 1 tsp of sesame oil over medium high heat.
- Add ginger and garlic cooking for a minute before adding the white part of the spring onions and cooking for a further minute.
- To the pan add shiitake mushrooms and bok choy stems – stir fry for 2 minutes.
- Add bok choy leaves, baby corn, spinach, 2 tsp of sambal oelek and the 2 tbsp of soy sauce. Toss to combine.
- Add 2 tbsp of water to the pan then cover and allow to simmer for 2 minutes to cook through.
- Remove from heat and transfer to serving plate. Sprinkle over green part of the spring onions, then finish off with black and white sesame seeds.
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