Description
Quick and easy side dish using Silken Tofu, with a rich umami mushroom sauce. Perfect for both cold and warmer days, and ready in only 20 minutes!
Ingredients
Units
Scale
- 300g silken tofu
- 100g finely minced mushroom (shiitake or oyster mushroom works great here)
- 2 cloves garlic
- 1 piece thumb-sized ginger
To make the sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp vegan oyster sauce
- 1 tsp sesame oil
- 1 tbsp sriracha
- 1 tbsp vinegar
- 50 ml water
Optional Toppings
- 1 green onion
- 1 chili pepper
Instructions
- Pat dry the silken tofu. Thinly slice the silken tofu.
- Steam the tofu for 15 minutes.
- Meanwhile, finely chop the mushroom into small pieces or put them in a food blender and blend until fine. Crush the garlic and finely mince into small pieces.
- Combine the soy sauce, vegan oyster sauce, sesame oil, sriracha and vinegar to make the sauce.
- In a pan, add the sauce and garlic pieces. Add in the mushroom and simmer until thicken. Add water if needed to deglaze the pan.
- Add the mushroom on top of the tofu. Garnish with spring onions and chili slices.
Notes
Store the tofu in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: vietnamese