Ginger tofu with mushrooms

Tasteful Ginger tofu with mushrooms Recipe

A stir-fry like this one meets all your veggie needs and is easy to knock up after work
Ginger tofu with mushrooms
Prep Time : 0:13 | Cook Time : 0:10 | Total Time : 0:23 | Serving : 6 person.


  • 1 tablespoon 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 tablespoons light soy sauce

  • 1/3 cup vegetarian stir-fry sauce (see note)

  • 1 bunch gai lan (Chinese broccoli), chopped

  • 440g packet udon noodles


  • Step 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.

  • Step 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.

  • Step 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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