Tofu and mushrooms stir fry, a great vegetarian healthy dish.

Mushrooms. “The meat of the earth.” Tofu. Considered by many to do “miracles” for the body, little fat and calories content, zero cholesterol, high in iron and calcium…and more. So this tofu and mushrooms stir fry doesn’t need any meat at all.

Lovely spices and sauces, simple cooking, a perfect pairing of ingredients. At least for me. And I don’t do many dishes without meat. See the short clip below, read the short instructions and the ingredients list under that, and give this a go.

Prep time

5 mins

Cook time

7 mins

Total time

12 mins

Author: Intrepid Eats

Serves: 1-2

Ingredients

100ml oil
2-3 garlic cloves, sliced
50 grams ginger, cut into match sticks
1 teaspoon chili flakes
1 teaspoon five spice
100 grams woodland mushrooms
5-6 leaves of Chinese cabbage, sliced
2 spoon light soy sauce
1 teaspoon oyster sauce
250 grams soft (silken) tofu, cut into cubes
fresh coriander or parsley

As with any stir fry, heat up the oil quite hot. Add the sliced garlic and the ginger, cook for one minute on high heat.
Drop in the spices, chili flakes and five spice. Follow with the mushrooms. If you can’t find an assortment of woodland mushrooms then I suggest you use chestnut mushrooms instead. Quartered or sliced. Stir fry for another minute.
Another minute is needed now for the Chinese cabbage (Chinese leaf).
Pour in the soy sauce and the oyster sauce. They are quite salty, therefore I haven’t seasoned the dish with any salt whatsoever.
Lastly add the soft tofu to the pan. Take care when mixing it through, you don’t want to break it too much. Fold in gently to warm up and get the flavour of the sauces on.
Garnish with fresh coriander or chopped parsley.

It’s lovely with some wide cut rice noodles, udon noodles, or rice, be it basmati or jasmine. Plain.