Ginger tofu with mushrooms

Ginger tofu with mushrooms


A stir-fry like this one meets all your veggie needs and is easy to knock up after work

The ingredient of Ginger tofu with mushrooms

  1. 1 tablespoon vegetable oil
  2. 1 brown onion, thinly sliced
  3. 2 garlic cloves, sliced
  4. 4cm piece fresh ginger, peeled, cut into thin matchsticks
  5. 600g firm tofu, cut into 3cm squares
  6. 200g Swiss brown mushrooms, halved
  7. 100g enoki mushrooms, trimmed
  8. 2 tablespoons light soy sauce
  9. 1/3 cup vegetarian stir-fry sauce (see note)
  10. 1 bunch gai lan (Chinese broccoli), chopped
  11. 440g packet udon noodles

The instruction how to make Ginger tofu with mushrooms

  1. Heat oil in a wok over medium-high heat. Stir-fry onion and garlic for 2 to 3 minutes or until just soft. Add ginger and tofu. Stir-fry for 3 minutes.
  2. Add mushrooms, soy sauce and stir-fry sauce. Stir-fry for 2 minutes. Add gai lan. Stir-fry 1 to 2 minutes or until gai lan is just tender. Remove from heat.
  3. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Set aside for 2 to 3 minutes or until heated through. a fork, separate noodles. Drain. Serve noodles with ginger tofu and mushrooms.

Nutritions of Ginger tofu with mushrooms

calories: 362.802 calories
calories: 12.7 grams fat
calories: 1.9 grams saturated fat
calories: 39.3 grams carbohydrates
calories: 19.9 grams protein
calories: 365 milligrams sodium
calories: NutritionInformation

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