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Picture by:
tonytsang
‹Swipe
Mushrooms and Tofu in a Tomato Sauce
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0
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1save
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25min
Ingredients
Serves : 4
- 1 tablespoon oil
- 2 tubes egg tofu, cut into large chunks, patted dry and dusted in cornflour
- 1 tablespoon oil
- 1 tablespoon diced garlic
- 1 medium onion, diced
- 1/2 teaspoon salt
- 150g frozen mixed vegetables, thawed
- 2 tomatoes, diced
- 3 tablespoons tomato sauce
- 2 tablespoons tomato puree
- 1 teaspoon salt
- 1 teaspoon sugar
- 5 tablespoons water
- 200g enoki mushroom, root end removed
Directions
Preparation:10min › Cook:15min › Ready in:25min
- Heat a large frying pan with oil over high heat. Reduce the heat to medium and fry the tofu until evenly browned on both sides; 4-5 minutes. Transfer to a serving dish.
- Heat the same frying pan with oil over high heat. Saute the garlic until aromatic; 2-3 minutes.
- Add the onion and salt then cook until soft; 3-4 minutes.
- Stir in the mixed vegetables, tomatoes, tomato sauce, tomato puree, salt, sugar, water and mushrooms.
- Mix well and bring to the boil until the mushrooms are soft; about 2-3 minutes.
- Pour over the tofu and serve.
Ingredients
If egg tofu is unavailable use 500g ordinary firm tofu instead.
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