Ingredients
Preparation time: 30 minutes
Serves: 4
Learn how to cook tofu differently with this delicious vegetarian stuffed mushroom recipe. It is perfect for your meatless Mondays!
INGREDIENTS
- 4 portobello mushrooms
- 2 Tbsp olive oil
- 1 large (or 2 small) firm tofu
- 2 cloves of garlic (minced)
- 1 red onion (minced)
- ½ carrot (in cubes)
- ½ zucchini (in cubes)
- ½ bell pepper (in cubes)
- 1 tsp chilli powder
- 1 spring onion (minced)
- 2 Tbsp fresh cilantro (minced)
Sauce mix:
- 1 Tbsp soy sauce
- 2 Tbsp vegetarian oyster sauce
- ¼ salt
- 2 tsp sugar
- 1 tsp Shaoxing rice wine
- 1 Tbsp sesame oil
PREPARATION
1. Remove the tofu from the packaging and wrap it in layers of paper towel. Gently press the tofu to absorb the moisture into the paper towels.
Tip: put a heavy book on the tofu for 10 minutes to drain the moisture.
2. Crumble the tofu with a fork.
3. Heat some oil in a pan, stir the onions and garlic until it becomes golden brown and fragrant. Then add the carrots and zucchini and stir for a few minutes. Then add some bell pepper. Scoop the vegetables out of the pan. Reheat the oil.
4. Place the crumbled tofu in the pan. Fry until done.
5. Add the chilli powder and the vegetables. Mix the ingredients from the sauce mix in a bowl. Pour the sauce mix in the pan and stir. Add the spring onions.
6. Heat the grill pan and grease the mushrooms with oil. Grill the bottom and top of the mushrooms until they are softened. Remove the mushrooms from the grill pan and season with pepper and salt.
7. Fill the mushrooms with tofu. Garnish with cilantro. This dish goes well with nasi kuning!
Enjoy your meal!
Enjoy your meal!