A recipe using tofu
Created | Updated Jan 5, 2004
Tofu, Mushroom & Avocado stir-fry
Ingredients
Big piece of fresh Ginger roughly chopped (why grate?)
8 big or 12 small Mushrooms, cut into wedges
One Green Pepper cut in thin slices
6 to 8oz (170 - 200g) Tofu, cubed
Generous splash of Soy sauce (Kikkoman, preferably)
One Avocado, cubed
Half a dozen Spring onions, white & green flesh chopped into angled slices
(Very roughly: tofu, mushrooms & avocado in the same proportions)
Method
1. Get your wok or heavy deep-sided frying pan hot
2. Add vegetable oil
3. Stir-fry ginger briefly
4. Add mushrooms & green pepper – stir-fry until mushrooms are coated in oil & starting to cook & then stir-fry for up to a couple of minutes more – keep them moving
5. Add cubed tofu – stir to coat in oil then immediately throw in a generous splash of soy sauce (enough to colour all the tofu cubes). Cook for a minute
6. Add avocado cubes & stir in gently so they don’t get squashed. Let it stay long enough to get some heat – perhaps 30 seconds - remember that pan is hot
7. Add spring onions, stir once to distribute evenly, then take off the heat & serve immediately (they get enough heat from the other ingredients to be cooked to the required consistency)
The whole thing should only take about five minutes to cook
Serve as part of a Chinese meal. Serves 2 generously, and up to 4 as part of a selection of dishes
Ingredients
Big piece of fresh Ginger roughly chopped (why grate?)
8 big or 12 small Mushrooms, cut into wedges
One Green Pepper cut in thin slices
6 to 8oz (170 - 200g) Tofu, cubed
Generous splash of Soy sauce (Kikkoman, preferably)
One Avocado, cubed
Half a dozen Spring onions, white & green flesh chopped into angled slices
(Very roughly: tofu, mushrooms & avocado in the same proportions)
Method
1. Get your wok or heavy deep-sided frying pan hot
2. Add vegetable oil
3. Stir-fry ginger briefly
4. Add mushrooms & green pepper – stir-fry until mushrooms are coated in oil & starting to cook & then stir-fry for up to a couple of minutes more – keep them moving
5. Add cubed tofu – stir to coat in oil then immediately throw in a generous splash of soy sauce (enough to colour all the tofu cubes). Cook for a minute
6. Add avocado cubes & stir in gently so they don’t get squashed. Let it stay long enough to get some heat – perhaps 30 seconds - remember that pan is hot
7. Add spring onions, stir once to distribute evenly, then take off the heat & serve immediately (they get enough heat from the other ingredients to be cooked to the required consistency)
The whole thing should only take about five minutes to cook
Serve as part of a Chinese meal. Serves 2 generously, and up to 4 as part of a selection of dishes
