Crispy tofu with shiitake mushrooms
A simple way to enjoy crispy coated tofu, with a veggie sidedish of shiitake mushrooms
Equipment
- frying pan, saucepan
Ingredients
Crispy Tofu
- 2 cups Extra firm tofu (organic is best!)
- 4 tbsp cornflour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 pinch salt
- 1 pinch black pepper
- Oil for frying
Shiitake mushroom side
- 1 tbsp cooking oil
- 2 cloves garlic - grated or crushed
- 1 thumb ginger - grated or minced
- 0.5 cup green onions
- 1 veggie stock cube
- 1 tsp garlic puree
- 2 tsp red pepper puree - sweet OR hot
- 2 tsp hoisin sauce
- 2 cups shiitake mushrooms
- 1 carrot - peeled and sliced
- 1 tsp cornflour, mixed in 1 cup of water
- 1 tbsp sesame oil
- 2 tsp soy sauce
Instructions
Shiitake mushroom side
- Fry garlic and ginger until soft then add green onions to soften
- add 1 cup water and heat.
- add hoisin, garlic, pepper puree and stock cube, mushroom and carrots
- add cornflour mixed with water and stir until thickened.
- add sesame oil and soy sauce. Stir and it's ready!
Crispy Tofu
- Mix cornflour, paprika, garlic powder, salt and pepper in a bowl
- break up Tofu into bite sized pieces and cover in the cornflour mix
- Heat cooking oil in a frying pan until hot but not smoking.
- fry until golden brown and crunchy. It's ready!
Notes
Serve with green onions, sliced fresh chillies and steamed rice.