TOFU WITH GAR­LIC AND GIN­GER SAUTEED ENOKI MUSH­ROOMS

"Meat-free but not flavour-free"

Sunday Herald Sun - Stellar - - Delicious On Sunday -

SERVES 4

1 tbs each white and black sesame seeds 2 egg­whites Co­rian­der leaves and thinly sliced es­chalot to serve

Mush­rooms

2 tbs sesame oil 200g each enoki, shi­itake and oys­ter mush­rooms (or other mush­rooms) 2 gar­lic cloves, crushed 5cm piece gin­ger, granted 2 tbs soy sauce 1 tbs rice wine vine­gar In a bowl, com­bine sesame seeds and rice flour and sea­son. Lightly beat egg­whites in an­other bowl. Coat each piece of tofu in the egg­white. then the sesame/flour mix­ture.

Heat half the oil in a large fry­pan over medium-high heat. Add half the coated tofu and cook un­til both sides are golden and crisp. Re­move from the pan and drain on pa­per towel. Re­peat with sec­ond batch of oil and tofu. Set aside.

For the mush­rooms, heat the oil in a large fry­pan over medium-high heat. Add the mush­rooms and cook for 2-3 min­utes un­til slightly golden. Add the gar­lic and gin­ger and cook for a fur­ther 30 sec­onds or un­til fra­grant. Add the soy sauce and vine­gar and toss to coat. Re­move from the heat. Serve mush­rooms and tofu with co­rian­der and es­chalots.

NU­TRI­TION • 27G PRO­TEIN • 5G SAT FAT • 7G CARB • 1G SUG­ARS • 785MG SODIUM • 500 CAL (2090KJ)

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