• Smoky sesame tofu and Asian mushroom pancakes

    Serves: 4
    Cooking Time: 30 mins

    Ingredients

    • 3 blocks smoked tofu
    • 45ml (3 tbsp) soya sauce
    • 3cm fresh ginger, grated
    • 1 garlic clove, finely chopped
    • 1 red chilli, finely chopped
    • 2 spring onions, chopped
    • 5ml (1 tsp) sesame oil
    • 45ml (3 tbsp) cake flour
    • 15ml (1 tbsp) vegetable oil
    • 15ml (1 tbsp) black sesame seeds
    • 100g each of fresh enoki and shiitake mushrooms
    • TO SERVE

    • ready-made pancakes
    • spring onions, sliced
    • carrot, peeled and shredded
    • fresh coriander
    • fresh mint

    Instructions

    1

    Carefully slice each block of tofu into four pieces. Place the tofu in a large bowl and add the soya sauce, ginger, garlic, chilli, spring onions and sesame oil, and marinate for 15 minutes.

    2

    Remove the tofu from the marinade and dust with flour.

    3

    Heat the vegetable oil in a large non-stick frying pan over high heat and fry the tofu in batches until golden, 2 – 3 minutes on each side. Drain on paper towel and scatter with black sesame seeds while still warm.

    4

    Using the same pan, lightly stir-fry the mushrooms, about 3 minutes.

    5

    Serve the tofu and mushrooms with pancakes, spring onions, shredded carrot, fresh coriander and fresh mint.

    Notes

    Pancakes were made for dipping – use either a plum sauce or a ginger-infused soya sauce for added flavour intensity.

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