Tofu Mushroom Galore in Lemon Ginger Sauce

Submitted by VegBear

"An absolute delight"

 

• Ready In: 40mins
• Ingredients: 20
• Serves: 2

ingredients

• Ingredients For Mushrooms

• 95 g firm tofu, cut into squares 1 x 1 x
• 45 g oyster mushrooms, torn ino strips
• 40 g shiitake mushrooms, cut into strips
• 15 g abalone mushrooms, cut into slices
• 30 g button mushrooms, cut into thin slices
• 20 g carrots, cut into 5 thin pieces
• 35 g eggplants, cut into 6 thin pieces
• 15 g zucchini, cut into 4 thin pieces
• 30 g napa cabbage, cut into 5 pieces

• Ingredients For Sauce

• 100 g Asian pears, diced into small pieces
• 95 g oranges, diced into small pieces
• 25 g onions, diced into small pieces
• 3 teaspoons ginger paste
• 1⁄2 teaspoon sesame oil
• 1⁄2 cup water
• 2 teaspoons brown sugar
• 6 tablespoons soy sauce
• 1 teaspoon sake
• 1⁄2 lemon, juice of
• 1 teaspoon potato starch

directions

1. Coat the tofu squares with potato starch.
2. Deep fry the tofu squares for about 3-4 minutes until they are golden brown.
3. In a wok, sautee the tofu with all the vegetables and mushrooms for about 2 minutes.
4. In a separate sauce pan, mix all the sauce ingredients and cook in a low flame for about 10 minutes.
5. Pour the cooked sauce into the tofu, mushrooms and vegetables.
6. Finally add the potato starch and let it simmer for 3 minutes.