Braised spicy mushrooms and tofu

Here's a vegetarian dinner for two that's full of delicious Japanese flavours. You won't be disappointed with this easy to make recipe that's dairy free and can easily be made gluten-free too.

Serves: 2

Time to make: 30 mins

Hands-on time: 30 mins

Ingredients

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½ cup brown rice
½ tablespoon sesame oil
1 clove garlic, sliced
2 spring onions, sliced, plus extra to garnish (optional)
4cm piece ginger, sliced
2 cups sliced mushrooms (portobello, Swiss brown or a mix)
297g pack Japanese firm tofu
1 cup small broccoli florets
1 cup salt-reduced stock (chicken or vegetable)
1 teaspoon chilli sauce
1 teaspoon reduced-salt soy sauce
½ teaspoon sugar
1 teaspoon cornflourcornstarchX
2 cups spinach leaves

Instructions

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1 Cook rice according to packet instructions. Meanwhile, in a frying pan, heat sesame oil over medium-high. Add garlic, onion and ginger and cook, stirring, for 2 minutes. Add mushrooms and stir-fry for 5 minutes, until mushrooms are tender.

2 Add tofu, broccoli, stock, sauces and sugar. Bring to a gentle simmer and cook for 10 minutes, adding a little water if needed.

3 In a small bowl, combine cornflour with a little water to make a paste. Add to pan and stir for a few minutes until slightly thickened. Add spinach and stir to wilt.

4 Serve mushrooms and tofu with rice, garnished with extra spring onions and chilli sauce if desired.

Variations

Make it gluten free: Check tofu, stock, sauces and cornflour are gluten free.

Nutrition Info (per serve)

Calories 446 cal

Kilojoules 1870 kJ

Protein 26 g

Total fat 15 g

Saturated fat 2 g

Carbohydrates 45 g

Sugar 6 g

Dietary fibre 12 g

Sodium 500 mg

Calcium 340 mg

Iron 11 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.