Black pepper tofu with mixed mushroomsOctober 7, 2013
A wonderful mixture of textures and flavours which is as delicious as it is healthy.
Ingredients for two people
|300 g||Firm tofu, cut into 1cm cubes|
|200 g||mixed mushrooms, roughly chopped|
|120 g||green beans, top, tailed & halved|
|1||chilli, finely sliced & seeds removed|
|1||ginger, small knobs|
|1 tbs||black pepper|
|3 tbs||soy sauce|
For the rice
Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.
For the tofu mix
Heat some vegetable oil in a pan over medium-high heat. Add the cubed tofu and cook for 3-5 minutes turning regularly or until the tofu has browned on both sides. Remove the tofu from the pan and then add in the mixed mushrooms, green beans, and the chilli. Cook for 2-3 minutes or until the green beans are just cooked and the mushrooms have softened and then remove from the pan.
Finely dice the garlic and the ginger together until it begins to form a paste. Return the pan to a medium heat with some more vegetable oil. Add the garlic and ginger paste and now grind in the black pepper, use as much as you feel comfortable with but the more the merrier! Sauté for 2 minutes and then add in the soy sauce, vegetables, and the tofu to warm through.
Divide the rice between bowls and then top with the black pepper tofu and mixed mushrooms.
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