Ginger tofu with mushrooms

Cooking Vegetarian Ginger tofu with mushrooms

A stir-fry like this one meets all your veggie needs and is easy to knock up after work

Lables: Diabetes friendly Low kilojoule Lower gi Vegetarian Fish free Lactose free Milk free Shellfish free
  1. Heat oil in a wok over medium-high heat. Stir-fry onion and garlic for 2 to 3 minutes or until just soft. Add ginger and tofu. Stir-fry for 3 minutes.
  2. Add mushrooms, soy sauce and stir-fry sauce. Stir-fry for 2 minutes. Add gai lan. Stir-fry 1 to 2 minutes or until gai lan is just tender. Remove from heat.
  3. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Set aside for 2 to 3 minutes or until heated through. a fork, separate noodles. Drain. Serve noodles with ginger tofu and mushrooms.

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1 tbsp vegetable oil
1 brown onion, thinly sliced
2 garlic cloves, sliced
4cm piece fresh ginger, peeled, cut into thin matchsticks
600g firm tofu, cut into 3cm squares
200g Swiss brown mushrooms, halved
100g enoki mushrooms, trimmed
2 tbsp light soy sauce
1/3 cup vegetarian stir-fry sauce
1 bunch gai lan , chopped
440g packet udon noodles

Adv

Autors
Preparation time
13
Cooking time
10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
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