Mushroom & Tofu in Ginger Soy Sauce

Broccoli, Mushroom & Tofu in Ginger Soy Sauce

Broccoli, Mushroom & Tofu in Ginger Soy Sauce

(Serves 4)


20 button mushrooms, cut into bite sized pieces

1 head of broccoli, divided into florets, stem chopped finely

250g firm tofu, cut into 3 cm cubes

3 tbsp rice wine vinegar

1/2 cup soy sauce

3 tbsp cornflour

1/2 cup water

2 tbsp raw sugar

3 cups liquid vegetable stock

1 tbsp grated ginger

2 cups cooked brown rice


Mix the cornflour into half a cup of water to make a slurry. Pour the vegetable stock, soy sauce, rice wine vinegar, raw sugar and ginger into a hot wok. Add the broccoli stems, the mushrooms and the tofu pieces.

Bring to the boil, cook until the broccoli stems are softened, then add the broccoli florets. Once the florets are bright green and softened, add the cornflour slurry while stirring. Bring back to the boil to thicken.

Serve with brown rice.

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