Name: Soy-glazed tofu and mushrooms
Total time: 900 s
Yield: 2
Ingredients: 1 pack super-firm tofu; 250 gram mushroom; 90 gram baby pak choi; 1 red chilli; 1 inch root ginger; 3 tablespoon soy sauce; 1 teaspoon sesame oil; 1 lime; to taste Thai jasmine rice; to taste toasted sesame seeds

Step 1

Pat the tofu (1 pack) dry with some kitchen towel and cut into 3cm pieces. Heat 3 tbsp oil in a non-stick pan and fry the tofu on all sides over a medium-high heat until golden.

Step 2

Remove the tofu from the pan and set aside. In the same pan, add the mushrooms (250 g) and cook, undisturbed, until browned, tossing occasionally.

Step 3

Add the stalks of the pak choi (90 g) , red chilli (1) , ginger (2.5 cm) and soy sauce (45 mL) to the pan along with the tofu.

Step 4

Cook, tossing, for a couple of minutes, then add the pak choi leaves, sesame oil (5 mL) and lime juice (1) . Cook until the leaves have wilted.

Step 5

Serve with the rice (to taste) and sprinkle with toasted sesame seeds (to taste) .

Soy-glazed tofu and mushrooms

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