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Tofu with garlic and ginger sautéed enoki mushrooms

Name: Tofu with garlic and ginger sautéed enoki mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: /chinese
Ingredients: 1 tbs each white and black sesame seeds; 2 tbs rice flour; 2 eggwhites; ¼ cup (60ml) sunflower oil; 600g firm tofu, cut into 1.5cm-thick slices; Coriander leaves and thinly sliced eschalot to serve; 2 tbs sesame oil; 200g each enoki, shiitake and oyster mushrooms (or other mushrooms); 2 garlic cloves, crushed; 5cm piece ginger, grated; 2 tbs soy sauce; 1 tbs rice wine vinegar

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10m

15m

Tofu with garlic and ginger sautéed enoki mushrooms

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by Hayden Quinn

Mar 01, 2017

“Meat-free but not flavour-free,” says cook and tv personality Hayden Quinn.

1 tbs each white and black sesame seeds
2 tbs rice flour
2 eggwhites
¼ cup (60ml) sunflower oil
600g firm tofu, cut into 1.5cm-thick slices
Coriander leaves and thinly sliced eschalot to serve

Mushrooms

2 tbs sesame oil
200g each enoki, shiitake and oyster mushrooms (or other mushrooms)
2 garlic cloves, crushed
5cm piece ginger, grated
2 tbs soy sauce
1 tbs rice wine vinegar

Method

1.

In a bowl, combine sesame seeds and rice flour and season. Lightly beat eggwhites in another bowl. Coat each piece of tofu in the eggwhite, then the sesame/flour mixture.
2.

Heat half the oil in a large frypan over medium-high heat. Add half the coated tofu and cook until both sides are golden and crisp. Remove from the pan and drain on paper towel. Repeat with second batch of oil and tofu. Set aside.
3.

For the mushrooms, heat the oil in a large frypan over medium-high heat. Add the mushrooms and cook for 2-3 minutes until slightly golden. Add the garlic and ginger and cook for a further 30 seconds or until fragrant. Add the soy sauce and vinegar and toss to coat. Remove from the heat.
4.

Serve mushrooms and tofu with coriander and eschalots.