Tofu Puffs with Asian Vegan Mushroom Sauce
These Tofu Puffs with Asian Inspired Vegan Mushroom Sauce are a scrumptious main ideal to both treat and nourish yourself.
Servings: 4 people
...for the stir fry...
- 250 g Tofu Puffs Deep Fried Bean Curd
- 150 g Mushrooms Chinese, Canned
- 100 g Green Beans
- 1 Carrot medium
- 1 tbsp Sesame Oil
- 1-2 Garlic Cloves grated
- 1 tsp Ginger grated
- 1/2 tsp Chilli Flakes
- Salt to taste
Sauté the garlic, the ginger and the chili flakes with the sesame oil.
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.
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.
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.
Add stir fried veggies to the sauce and finally the tofu puffs.
Stir well and cook for a couple of minutes.
Serve straight away over some noodles or rice, topped with freshly chopped spring onions and chili.
Calories: 234kcal | Carbohydrates: 8g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Potassium: 260mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2794IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 2mg