Filetti di merluzzo in salsa di soia
120 recipes
Tofu perfumed with ginger and mushrooms
ingredients
servings
2
Tofu
250 grams
Portobello mushrooms
300 grams
Garlic
1 wedge
Ginger
1 piece
Spring onions
1 unit
Soy sauce
3 spoons
Vegetable broth
1 glass
Cornflour
1 teaspoon
Peanut oil
2 spoons
Salt
to taste
Brown rice flour
2 spoons
single courses from world
Tofu perfumed with ginger and mushrooms
Tofu perfumed with ginger and mushrooms
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A unique dish of seasonal ingredients created drawing inspiration from Eastern techniques. #NataleTuttiGusti
preparation
step 1
Crush the garlic and fry in a pan with a tablespoon of oil. Add the mushrooms cut into strips and cook them. Add the dried mushrooms previously rehydrated. Season with salt and cook.
step 2
Heat a large frying pan or wok and anoint the bottom with the second tablespoon of oil. Fry the grated ginger and bring briefly to skip the leek cut into strips. When ready, set aside.
step 3
Cut the tofu into triangles and bake it in the wok until the browning on all sides. Then, add the leek and mushrooms. Sprinkle with soy sauce and cook.
step 4
Serve hot, accompanied with rice.
step 5
Skip it all very quickly until the broth has coagulated, forming a shiny and creamy sauce. Add the green part of the onion cut into round slices and serve immediately, accompanied with steamed rice.
