Asian Salad with Tofu and Mushroom

Serves 3-4

Preparation: 25 mins (10 mins cooking, 15 mins prep)

Print this recipe Send to a friend  

Other Mains:

Baked Vegies (with a difference)Baked Vegies (with a difference)
Outback BBQ "ribs"Outback BBQ "ribs"
Mexican bean cakes Mexican bean cakes
Deliciously spicy tofu with broccoli and riceDeliciously spicy tofu with broccoli and rice
Roasted Vegetable & White Bean RatatouilleRoasted Vegetable & White Bean Ratatouille

< More recipes

Asian Salad with Tofu and Mushroom

A healthy, easy to prepare Asian tofu salad which looks and tastes a treat!

Ingredients

  • 2 teaspoons sesame oil
  • 2 garlic cloves (chopped)
  • 1 tablespoon ginger (cut, 4cms)
  • 1/2 cup vegetarian oyster sauce
  • 1 tablespoon peanut oil
  • 1 bunch baby buk choy,
  • 1 bunch Chinese broccoli
  • 1 bunch choy sum,
  • 350g mixed Asian mushrooms
  • 1 packet silken firm tofu
  • Toasted sesame seeds

Directions

  1. Heat half of the sesame oil in a large deep pan and add the garlic and ginger for half a minute. Add oyster sauce and cook for further 30 seconds and remove from heat.
  2. Heat the remaining sesame oil and peanut oil over medium-high heat. Add the bok choy, gai larn and choy sum and stir-fry for 3 minutes. Add the mushrooms and stir-fry for another 2 minutes.
  3. Remove from heat and arrange on a serving plate. Top with the tofu and drizzle with the warm oyster sauce mixture.
  4. Sprinkle with sesame seeds and serve immediately.
  5. Serve with rice or noodles.

Variation

    Experiment with different tofu varieties; try sweet chilli tofu, Chinese tofu or even marinate the tofu for a while before serving.

Recipe thanks to Sam Lucas

Share This: Stumble This Digg This Add to MySpace Add to Facebook Hugg This More...
WhyVeg.com is an initative of Animals Australia, Australia’s most dynamic national animal protection organisation. More »