Shiitake Mushrooms with Tofu & Asian Greens
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. Just serve up on a bed of rice!
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Asian, Vegan
- 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
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.