Tofu Puff Triangles with Asian Vegan Mushroom Sauce
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Questa ricetta è disponibile anche in italiano
These Tofu Puffs with Asian Inspired Vegan Mushroom Sauce are a scrumptious main ideal to both treat and nourish yourself.
Easy to make and super tasty this dish can be served with a spread of other Asian small dishes for a buffet like meal, or accompanied with noodles or steamed rice for a filling main course that is also perfect for weekend or mid-week meal prep.
Tofu puffs are so easy to use as they are already pre-cooked, which make them perfect for this last minute stir fry. For a guide to homemade tofu puffs take a look at this post.
We just need to add a bunch of veggies to cover all the nutrients that we need.
For this dish I have chosen carrots, green beans and mushrooms, perfect to boost our A, C and D vitamin intake as well as providing a great array of textures and mouth feels from “crunchy” to “meaty”.
The super easy Asian inspired sauce is made with vegan oyster sauce, which is actually made with mushrooms, some fragrant teriyaki sauce for sweetness and depth of flavour, and some corn starch as a thicken agent.
You can easily find vegan mushroom sauce (or oyster sauce) in any Asian shop or online.
If you can’t find you can use vegan Worchester sauce or regular soy sauce instead.
These easy Tofu Puff Triangles with Asian Vegan Mushroom Sauce will be perfect for an Asian theme night spread to be served with these Homemade Chinese Dumpling (Jiaozi), Longevity Noodles, or with this Sweet and Sour Pineapple Tofu, this flavourful Kung Pao Cauliflower. and these Garlic and Chilli Aubergines as a side.
Alternatively, you can use tofu puff to make these Marinated Skewers with Peppers and Mushrooms or Stir Fry with Black Mushrooms and Chinese Cabbage.
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Tofu Puff Triangles with Asian Vegan Mushroom Sauce
Ingredients:
…for the sauce…
2 cups Water
3 tbsp Mushroom Sauce (Vegan Oyster Sauce)
1 tbsp Teriyaki Sauce
2 tbsp Water* (for the cornstarch slurry)
1 tbsp Cornstarch* (for the cornstarch slurry)
…for the stir fry…
250 g Tofu Puffs
1 Tin Mushrooms
100 g Green Beans
1 Carrot
1 tbsp Sesame Oil
1-2 Garlic Cloves (grated)
1 tsp Grated Ginger
1/2 tsp Chili Flakes
Salt to taste
Method:
1. Sauté the garlic, the ginger and the chili flakes with the sesame oil.
2. Add the carrots (sliced), stir fry for 2-4 minutes, then add the green beans (chopped in half), cook for another 3-4 minutes, and last the tinned mushrooms. Stir fry for another 5 minutes then transfer to a bowl.
3. In a bowl combine all the ingredients to make the sauce except for the cornstarch slurry mixture. Dissolve the corn starch with some water in a separate bowl.
4. Add the liquids to the pan, heat it for a couple of minutes then stir in the corn starch mixture. Cook out the sauce until it thickens.
5. Add stir fried veggies to the sauce and finally the tofu puffs.
6. Stir well and cook for a couple of minutes.
7. Serve straight away over some noodles or rice, topped with freshly chopped spring onions and chili.
6 comments
what are tofu puffs and where do you get them?
Her previous recipe was how to make tofu Puffs. Super 3asy and yummy. Tofu is my #1
There is no corn starch in the list of ingredients, but you mention corn starch in the instructions.
Oh dear! The ratio for the cornstarch slurry is 2:1, so 2 tbsp of water + 1 tbsp starch.
I just uploaded the recipe, thank you so much for pointing it out <3
Happy Holidays!
I love this idea! Thank you for sharing
Thank YOU!
I hope you’ll give it a try 🙂 🙂