Seared Tofu With Shiitake Mushrooms And Shallots Recipe

About this recipe

This vegetarian dish features seared tofu paired with sautéed shiitake mushrooms and shallots, all coated in a savory soy sauce glaze. Serve it over white rice for a satisfying dinner.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 1 Kg Shitake Black Mushrooms
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 500 ml Oleev Extra Light Olive Oil
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 200 g Hello Tempayy Simply Natural Tempeh Crumbles

Instructions

1. 1. Crumble 500 g of tempeh into small pieces and pat dry with a paper towel to remove excess moisture.
2. 2. Heat 2 teaspoons of canola oil in a large skillet over medium-high heat. Add 10 sliced shiitake mushrooms and 1/4 cup of chopped spring onions. Cook until softened, about 2 minutes, then remove and set aside.
3. 3. Pour 2 teaspoons of olive oil into the skillet. When hot, add the tempeh crumbles. Sear for 2 to 3 minutes on each side until golden brown. Remove the tempeh and set aside.
4. 4. Reduce the heat to medium. Return the mushrooms and spring onions to the skillet. Pour in 3 tablespoons of soy sauce and stir to coat the vegetables evenly. Cook for 1 to 2 minutes until the sauce thickens slightly.
5. 5. Plate the tempeh crumbles and spoon the mushroom and soy sauce mixture over the top. Serve with 2 cups of cooked white rice.