Braised spicy mushrooms and tofu
- 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
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.
Nutrition Info (per serve)
Total fat 15g
Saturated fat 2g
Dietary fibre 12g
Make it gluten free: Check tofu, stock, sauces and cornflour are gluten free.
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