Marinated Tofu and Shiitake Mushroom Stir Fry

[Guest guest]

Marinated Tofu and Shiitake Mushroom Stir Fry

 

 

300 g (10 1/2 oz) firm tofu, cut into thin strips

1/4 cup mirin (rice wine

2 tbsp (8 tsp) salt-reduced GF soy sauce

2 tsp finely grated fresh ginger

1 tsp caster (superfine granulated) sugar

vegetable oil spray

1 red onion, cut into thin wedges

150 g (5 1/3 oz) shiitake mushrooms, halved

2 bunches broccolini, ends trimmed, cut into 2 cm (3/4 " ) lengths

1 red capsicum (bell pepper), deseeded, thinly sliced

1 tsp sesame seeds

 

steamed basmati rice, to serve

 

 

1. Place the tofu in a shallow glass or ceramic dish. Combine half

the mirin, soy sauce and ginger in a jug and pour over the tofu. Cover

with plastic wrap and place in the fridge for 30 minutes to marinate.

 

2. Combine the sugar and remaining mirin, soy sauce and ginger in a

small bowl. Heat a wok or frying pan over high heat. Lightly spray

with olive oil spray. Drain the tofu and reserve the marinade. Add

one-third of the tofu to the wok and cook for 1 to 2 minutes each side

or until golden brown. Transfer to a plate. Repeat, in 2 more batches,

with the remaining tofu.

 

3. Lightly spray the wok with olive oil spray. Add the onion and

stir-fry for 1 minute or until brown. Add the mushroom and stir-fry

for 1 to 2 minutes or until tender. Add the broccolini and capsicum

and stir-fry for 1 minute or until almost tender. Add the tofu, mirin

mixture and reserved marinade and stir-fry for 1 to 2 minutes or until

broccolini is tender crisp and the marinade comes to the boil.

 

4. Divide the rice among serving bowls. Top with the stir-fry and

sprinkle with sesame seeds to serve.

 

 

Serves 4.