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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

vegan with nuts high in iron high in calcium high in potassium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tofu perfumed with ginger and mushrooms

A unique dish of seasonal ingredients created drawing inspiration from Eastern techniques. #NataleTuttiGusti

Tofu perfumed with ginger and mushrooms step 1

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.

Tofu perfumed with ginger and mushrooms step 2

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.

Tofu perfumed with ginger and mushrooms step 3

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.

Tofu perfumed with ginger and mushrooms step 4

step 4

Serve hot, accompanied with rice.

Tofu perfumed with ginger and mushrooms step 5

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.

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