Tofu with Mushrooms Recipe
Soya Beans & Bean curd Recipes

Ingredients

500 g/1 lb
125 ml/4 fl oz


1 bunch
400g/13 oz
2
1
3-4 tbsp
4 tbsp

tofu
strong vegetable stock
grated rind from a lemon
freshly ground black pepper
parsley
button mushrooms
small, firm tomatoes
medium-sized onion
flour
oil
salt

Method:

1. Drain the tofu and cut first into pieces 1/2 cm/1 in across.

2. Season the stock well with lemon peel and pepper. Wash and dry the parsley, chop finely and add to the stock. Add the tofu, cover and leave to marinate for at least 1 hour.

3. Trim and wash the mushrooms, or rub with a damp cloth. Cut in half or into thicket slices. Wash the tomatoes and slice, removing the woody parts at the top.

4. Peel the onions and chop finely.

5. Drain the tofu, retaining the marinade. Sprinkle the flour onto a plate and coat the tofu in it.

6. Heat the wok, pour in 1 tbsp oil and heat. Add the onions and stir-fry until transparent. Gradually add the strips of tofu and brown in the middle of the wok, pushing each one to the edge as soon as it browns. Keep adding a little oil to the wok as you fry the tofu.

7. When all the tofu has been browned, stir-fry the mushrooms. Pour in the marinade, add the tomatoes and carefully mix all the ingredients together. Heat through and season to taste with salt and pepper.

8. Serve with rice noodles or rice.

Serves 4