Sticky Tofu & Mushrooms

I love this dish! Sticky tofu with mushrooms 😍 It tastes even better than it sounds! I know many people don’t know how to prepare tofu and think it’s bland but I’m sure this dish will prove them otherwise. The tofu is flavoured with soy sauce and tomatopurée, which gives it a lovely umami taste. I added some coconut sugar to give it a little sweetness🤤 The tofu is delicious served with rice but could easily be served with: quinoa, couscous, pasta or even in lettuce cups😋 I really hope you give this recipe a try! Oh, and remember to eat it with chopsticks😉 O.k I’m kidding…

Stickymushroomandtofu2.1 (2)

INGREDIENTS: English version

  • 125g firm tofu
  • 250g mushrooms
  • 15g corn starch
  • 1,5 dl soy sauce
  • 4 tbs coconut sugar
  • 2 tbs rice wine vinegar
  • 1 tbs tomatopuré
  • 1 tbs olive oil
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp Chinese five spice powder (optional)
  • 1 tsp cornstarch mixed with 1 tbs water

DIRECTIONS:

  • Start by pressing the tofu*
  • Now chop your tofu and mushrooms into smaller pieces.
  • Add them to a bowl.
  • Mix in the cornstarch.
  • Add the tofu and mushrooms to a warm pan with some oil.
  • Fry for ten minutes.
  • Set a side while making the sauce.
  • In the same pan, add the olive oil, spices, coconut sugar, vinegar, tomatopuré and soy sauce.
  • Mix well to combine.
  • Add the cornstarch mix and let simmer for a few minutes.
  • Add the mushrooms and tofu to the pan.
  • Stir well.
  • Serve with: chopped spring onions, tomatoes, sesame seeds and rice

INGREDIENSER: Dansk version

  • 125g tofu
  • 250g champignoner
  • 15g majsstivelse
  • 1,5 dl soyasovs
  • 4 spsk kokossukker
  • 2 spsk riseddike
  • 1 spsk tomatpuré
  • 1 spsk oliven olie
  • 1 tsk hvidløgspulver
  • 1 tsk ingefærspulver
  • 1 tsk Chinese five spice pulver (valgfrit)
  • 1 tsk majsstivelse blandet med 1 spsk vand

 

FREMGANGSMÅDE:

  • Start med at presse tofuen**
  • Skær tofuen og champignonerne i mindre stykker.
  • Kom dem i en skål.
  • Kom majsstivelsen i skålen og rør godt rundt.
  • Tilføj tofuen og champignonerne til en varm pande med olie.
  • Steg i ca. 10 minutter.
  • Sæt tofuen og champignonerne til side imens saucen  laves.
  • I samme pande tilføjes olivenolien, krydderierne, kokossukker, eddike tomatpurée og soyasovs.
  • Rør godt rundt.
  • Tilføj majsstivelsen (som er blandet med vand) og lad det simre i et par minutter.
  • Kom tofuen og champignonerne på panden igen.
  • Rør godt rundt.
  • Server med: forårsløg, tomater, sesamfrø og ris

Notes:

*I put a papertowel under my tofu. On top i put a cutting board and a small weight. You could also use books, tins etc. I let it sit for about one hour.

** Jeg kom et stykke køkkenrulle under tofuen. Ovenpå lagde jeg et skærebræt og en vægt. Man kan også bruge bøger, dåser mm. Jeg lader tofuen blive presset i ca. én time

3 thoughts on “Sticky Tofu & Mushrooms

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s