Ginger Tofu with Mushrooms

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Ginger Tofu with Mushrooms

 

 

4 teaspoons vegetable oil

1 brown (yellow) onion, thinly sliced

2 garlic cloves, sliced

4 cm (1 1/2 " ) piece fresh ginger, peeled, cut into thin matchsticks

600 g (21 oz) firm tofu, cut into 3cm squares

200 g (7 oz) Swiss brown mushrooms, halved

100 g (3 1/2 oz) enoki mushrooms, trimmed

2 tablespoons (8 tsp) GF soy sauce

1/3 cup vegetarian oyster sauce (see Note)

1 bunch gai lan (Chinese broccoli), chopped

440 g (15 1/2 oz) cooked GF noodles

 

 

1. Heat oil in a wok over medium-high heat. Stir-fry onion and garlic

for 2 to 3 minutes or until just soft.

 

2. Add ginger and tofu. Stir-fry for 3 minutes.

 

3. Add mushrooms, soy sauce and oyster sauce. Stir-fry for 2 minutes.

 

4. Add gai lan. Stir-fry 1 to 2 minutes or until gai lan is just

tender. Remove from heat.

 

5. Place noodles in a heatproof bowl. Cover with boiling water. Set

aside for 2 to 3 minutes or until heated through. Using a fork,

separate noodles. Drain.

 

6. Serve noodles with ginger tofu and mushrooms.

 

 

 

NOTE: As it seems to be impossible to find a GF vegetarian oyster

sauce, try making your own.

http://www.bryannaclarkgrogan.com/page/page/773148.htm#homemadechinese

 

 

 

Serves 6.