Braised spicy mushrooms and tofu
Nutrition Info.(per serve)
½ cup brown rice
½ tablespoon sesame oil
1 clove garlic, sliced
2 spring onions, sliced, plus extra to garnish (optional)
4cm piece ginger, sliced
2 cups sliced mushrooms (portobello, Swiss brown or a mix)
297g pack Japanese firm tofu
1 cup small broccoli florets
1 cup salt-reduced stock (chicken or vegetable)
1 teaspoon chilli sauce
1 teaspoon reduced-salt soy sauce
½ teaspoon sugar
1 teaspoon cornflour
2 cups spinach leaves
Total fat 15g
Saturated fat 2g
Dietary fibre 12g
1 Cook rice according to packet instructions. Meanwhile, in a frying pan, heat sesame oil over medium-high. Add garlic, onion and ginger and cook, stirring, for 2 minutes. Add mushrooms and stir-fry for 5 minutes, until mushrooms are tender.
2 Add tofu, broccoli, stock, sauces and sugar. Bring to a gentle simmer and cook for 10 minutes, adding a little water if needed.
3 In a small bowl, combine cornflour with a little water to make a paste. Add to pan and stir for a few minutes until slightly thickened. Add spinach and stir to wilt.
4 Serve mushrooms and tofu with rice, garnished with extra spring onions and chilli sauce if desired.
Make it gluten free: Check tofu, stock, sauces and cornflour are gluten free.
This dish can also be a soup, just add extra stock and omit cornflour.