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Vegetarian Tofu & Mushroom Stir-Fry

Vegetarian Tofu & Mushroom Stir-Fry

Crisp tofu, shiitake mushrooms and peas tossed in a savoury soy glaze for a quick vegetarian supper.

30 mins total for first methodServes 4On the Hob
Ingredients ↓Method ↓

Ingredients

Method

15 mins prep15 mins cook30 mins total

  1. Press the tofu between sheets of kitchen paper for 10 minutes, then cut it into bite-sized cubes. Stir the cornflour with 2 tablespoons of cold water until smooth.

  2. Heat 1 tablespoon of the vegetable oil in a wok or large frying pan. Fry the tofu for 5–6 minutes, turning, until crisp and golden; transfer to a plate.

  3. Add the remaining oil and stir-fry the shiitake mushrooms for 3 minutes. Add the garlic and cook for 30 seconds, taking care not to let it burn.

  4. Pour in the vegetable stock and light soy sauce, then return the tofu to the pan. Simmer for 2 minutes.

  5. Stir in the cornflour mixture and cook for 1 minute until the sauce lightly thickens. Fold through the peas and cook for 2 minutes more.

  6. Remove from the heat and stir in the sesame oil. Season with salt and black pepper, then serve with cooked jasmine rice.

Notes

Press the tofu well before cooking so it browns rather than steams. Add the peas only at the end to keep their colour and bite.
About this recipe

This vegetarian tofu & mushroom stir-fry pairs golden tofu and shiitake mushrooms with peas in a glossy soy and sesame sauce. Serve it over rice for a fast, satisfying meal.

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