TOFU WITH GARLIC AND GINGER SAUTEED ENOKI MUSHROOMS
"Meat-free but not flavour-free"
1 tbs each white and black sesame seeds 2 eggwhites Coriander leaves and thinly sliced eschalot to serve
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)