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:

Roasted sweet potato with tipsy mint-lime sauce and caramelised pecans.Roasted sweet potato with tipsy mint-lime sauce and caramelised pecans.
Easy Walnut Meat TacosEasy Walnut Meat Tacos
Crunchy potato crescents with creamy roasted garlic and avocado sauceCrunchy potato crescents with creamy roasted garlic and avocado sauce
Potato RosesPotato Roses
Easy Lentil BurgersEasy Lentil Burgers

< 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 »