Vegetarian delight


Spice dusted tofu with mushroom & onion broth and Asian style slaw.

Shopping list:

  • 1 packet firm tofu
  • 100grams rice flour
  • ½ teaspoon sumac
  • 1/8th teaspoon cayenne pepper
  • 4 King oyster mushrooms
  • 1 brown onion, finely sliced
  • ¼ wombok, finely shredded
  • ½ Spanish onion, finely sliced
  • 1 red chilli, finely sliced
  • 1 piece fresh ginger
  • 3 cloves fresh garlic
  • 1 stalk lemongrass
  • ½ bunch coriander
  • Zest and juice of 2 lemons
  • 1 carrot, finely sliced
  • 8 snow peas, finely sliced
  • ¼ cup mushroom soy sauce
  • 1 cup picked Asian style herbs

  • Step 1

    In a food processor puree the garlic, chilli, ginger, lemongrass and coriander and the zest and juice of 2 lemons until it is super smooth.

  • Step 2

    In a pot, gently fry the Asian paste in a little oil until it has softened but not browned then add 1 litre of cold water bring slowly to the boil 1 litre of cold water together with the finely sliced King oyster mushrooms and sliced brown onion, turn down to simmer and cook for 30 minutes or until aromatic.

  • Step 3

    Prepare all the vegetables as stated and mix them together with the Asian picked herbs.

  • Step 4

    Slice the tofu into long ginger like sticks and dust them in the rice flour infused with the sumac and cayenne pepper.

  • Step 5

    Prepare a medium to hot fry pan with vegetable oil and fry the tofu until they are crispy and golden brown.

  • Step 6

    Place the Asian slaw into a bowl, pour over the mushroom broth and top with the crispy tofu. Enjoy as a light lunch.


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