When you think vegetarian food, tofu is probably the first thing that comes to mind. And in my opinion, for good reason. Tofu is such a fantastic protein and "meat" replacement. Slightly chewy texture and hugs what ever flavour you're cooking with. Tofu stands in with excellent results in this smart, satisfying vegetarian dish.
Let's talk mushrooms. Mushrooms are magic in the kitchen: an all-star ingredient with a range of textures from feathery and delicate to rugged and muscular. In this recipe, I've used everyday button mushrooms but experimenting with your favourite mushies is what its all about.
Ingredients 200 g firm tofu, chopped into 1.5 cm cubes
15 ml oil
1 small onion diced
3 cloves of garlic minced
100 g sliced mushrooms
1 cup chopped green beans
15 ml soy sauce
2 ml maple syrup
⅛ teaspoon ground black pepper
⅛ teaspoon salt
100 ml full fat coconut milk
80 ml water
optional: 1 teaspoon cornstarch diluted in 1 tablespoon water to thicken the sauce
for topping: cilantro, parsley, ground black pepper
Method
Heat the tablespoon of oil in a large non-stick skillet over medium heat. Once hot, add the onion and garlic and fry until golden brown. Next, add the sliced mushrooms, green beans and tofu and cook for 5-7 minutes, or until the mushrooms and tofu are cooked and start to brown. You want to see some good brown bits on both the tofu and mushrooms. This will make the dish look gorgeous as well as develop the flavour.
Deglaze the skillet with the soy sauce. Add the maple syrup, ground black pepper, salt, coconut milk, and water. Stir to combine and cook for another 5 minutes. If you want to thicken the sauce, add the diluted cornstarch.
Serve on top of rice or noodles and top with chopped cilantro!
Tofu and the sauce will stay in the refrigerator for up to 3 days.
Comments