Mushrooms and tofu are a nutritious meat alternative, they have a satisfying texture and delicious taste. You can use any mushrooms in this tasty stir-fry – the more variety the better. Look for those that are firm, plump and clean for optimum freshness.
Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes
2 tablespoons salt-reduced soy sauce
1 tablespoon dark brown sugar
1½ teaspoons cornflour
1 tablespoon olive oil
4 spring onions, thinly sliced
2 tablespoons grated fresh ginger
3 cloves garlic, crushed
250 g fresh shiitake mushrooms, stems removed and caps quartered
250 g button mushrooms, halved
1 large bok choy, cut into eighths
400 g firm tofu, cut into cubes
Combine the soy sauce, sugar, cornflour and ½ cup (125 ml) water in a small bowl, stirring well. Set aside until needed.
Using the side burner on your barbecue, heat 2 teaspoons of the olive oil in a wok or large non-stick frying pan over medium heat. Add the spring onions, ginger and garlic and stir-fry for 1 minute, or until tender.
Add the shiitake and button mushrooms to the wok with ½ cup (125 ml) water. Cover and cook, stirring occasionally, for 5 minutes, or until all of the water has been absorbed and the mushrooms are tender. Remove to a plate.
Heat the remaining olive oil in the wok. Add the bok choy and stir-fry for 5 minutes, or until tender. Return the mushroom mixture to the wok. Add the tofu, tossing to combine. Stir in the soy sauce mixture and stir-fry for a further 2 minutes, or until the tofu is heated through and the vegetables are coated in the sauce.