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
Calories: 234kcal
Ingredients
...for the sauce...
- 2 cups Water
- 3 tablespoon Mushroom Sauce Vegan Oyster Sauce
- 1 tablespoon Teriyaki Sauce
- 2 tablespoon Water for the slurry
- 1 tablespoon Cornstarch for the slurry
...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 tablespoon Sesame Oil
- 1-2 Garlic Cloves grated
- 1 teaspoon Ginger grated
- ½ teaspoon Chilli Flakes
- Salt to taste
Instructions
- 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.
Nutrition
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