stir-fried tofu & oyster mushrooms
My work colleagues demanded the recipe for this one after I took my leftovers in for lunch, and was almost mugged for them on the way back from the kitchen...
vegetable oil
toasted sesame oil
½ onion, roughly chopped
½ carrot, in matchsticks
100g oyster mushrooms, sliced
100g tin bamboo shoots
1 clove garlic, chopped
1 inch chunk ginger, finely chopped
200g packet cauldron marinated tofu chunks
6 spring onions, finely sliced
soy sauce
grd black pepper
Heat the oil in a wok. Add the ginger, onion & carrot. Stir fry over a high light for a couple of minutes.
Next add the mushrooms. After a moment shake in some soy sauce and sesame oil, helping the onions to brown. Add the tofu and garlic, then after a moment, the bamboo shoots and spring onions.
When all are browned, splash in a little rice vinegar and water to make a small amount of sauce. Grind on some black pepper and serve immediately.
Serve with extra soy sauce and seasoned rice vinegar.
Good with rice, and roast aubergineNew Vegan Recipes
This slow roast aubergine goes good with a nice fresh salad. It's also very good as a side dish to accompany a stir-fry, such as Tofu & Oyster Mushrooms.
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