Hoisin Style Tofu Mushroom Stir-Fry

This is a nice and simple dish with all my favourite ingredients combined – tofu, spinach, mushrooms. The sauce is a godsend because it helps to elevate the ingredients and make them so tasty, with or without rice. All in all, it is a great dish to make for a simple meal if all you want is a fuss-free dinner after a busy day at work.

Ingredients:

  • Oil: 2 tbsp + 1 tbsp
  • Tofu (pressed): 400g, cubed
  • White button mushroom: 220g, sliced
  • Garlic: 2 cloves, finely chopped
  • Salt: a pinch
  • Broccoli: 100g, cut into florets
  • Spinach leaves: 100g
  • Light soy sauce: 3 tbsp
  • Brown sugar: 1 tsp
  • Peanut butter: 2 tbsp
  • Rice vinegar: 2 tsp
  • Sesame oil: 1 tsp
  • Sugar: 1 tbsp
  • Water: 1/2 cup
  • Ground white pepper: a dash
  • Miso paste: 1 tsp
  • Cornstarch mixture: 1 tsp cornstarch + 1/2 cup water

Method:

  1. Heat 2 tbsp oil in pan. Fry tofu till golden brown (5 – 7 min). Remove and set aside.
  2. Heat 1 tbsp oil in pan. Add mushrooms, garlic & salt. Cook 5min.
  3. Add broccoli and spinach.
  4. Combine light soy sauce, brown sugar, peanut butter, rice vinegar, sesame oil & sugar. Add sauce mixture, water and white pepper into pan to combine.
  5. Stir miso paste and cornstarch mixture into pan. Simmer till thickened.
  6. Serve hot with plain rice.

Serving:
2 – 3 persons

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