Asian-style smoked tofu with leek and mixed mushrooms | Vegan recipe

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This super spicy dish is a must-try if you're still not convinced about the joys of tofu! If you can’t get hold of the fantastic smoked variety just cook with firm plain tofu; the aromatic combination of ginger, garlic and mushrooms will give all the flavour you need to create a truly delicious vegan main.
Serves: 2
Ingredients:
vegetable spray, for frying
1 tbsp vegetable oil
225g smoked (or plain) tofu
1 - 2 garlic cloves, chopped
1 leek, trimmed, rinsed and sliced
250g mixed mushrooms - shiitake, button, chestnut, washed and sliced
15g fresh parsley leaves, chopped
For the broth:
1 vegetable stock cube
300 - 350ml boiling water
1 ½ tbsp dark soy sauce
1 tsp rice vinegar
1 - 2 tsp fresh ginger, grated
2 garlic cloves, grated
¼ - ½ tsp chilli flakes or less, according to taste
1 tbsp cornflour
Basmati rice, to serve
Method:
1. Prepare the broth. Dissolve the vegetable stock cube in 300 - 350ml of boiling water. Add the soy sauce, rice vinegar, ginger, garlic, chilli flakes and cornflour. Mix everything well and set aside.
2. Remove the tofu from the packaging and drain any excess moisture. Some tofu brands don’t require pressing, so in that case, just pat dry the tofu block with kitchen papers and cut it into 1cm slices.
3. In a medium frying pan spray some vegetable oil to cover the base, and over a medium-high heat fry the tofu slices for about 3 minutes on each side or until golden on both sides. Remove from the heat to a plate and set aside.
4. Heat the vegetable oil in a non-stick medium wok (28cm diameter) or frying pan and stir fry the garlic, leek and mushrooms over a high heat for 3 - 4 minutes, tossing occasionally with a wooden spoon. Pour in the broth, bring to a bubble and cook for a couple of minutes until it has thickened. Note: If you think the broth is too thin, mix 1 tsp cornflour and a small amount of cold water in a small bowl and add to the pan. On the other hand, if the broth is too thick just add a small amount of water.
5. Add the tofu to the wok or pan and over a low-medium heat cook for a further 2 - 3 minutes. Taste, and if necessary, adjust seasoning. Stir in the chopped parsley and remove from the heat. Serve immediately, accompanied by basmati rice.
Recipe inspired by: www.vaqueiro.p...
#vegan #tofu #mushrooms

[@reno-koreanfoodlover6569]

good video! very informative. I followed this video and my family LOVED it.

[@mik5606]

Very tasty! Thanks for your effort.

[@coral2726]

Sooo delicious!!!! Thank you for sharing!!!