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Marinated Tofu, Broccoli and Mushrooms

10 Ingredients
10 Min
Ingredients(2 people)
1 spring onion
1 garlic clove
10 g fresh ginger
3 tbsp shoyu or soy sauce (± 45 ml)
1 tsp maple syrup (± 5 ml)
250 g fresh tofu
300 g broccoli
250 g button mushrooms
2 tbsp sesame oil (± 30 ml)
pepper
1
Step

Cut off the green part of the onion. Set the green part of the onion aside and chop the white part with the peeled garlic using the Herb Chopper.

2
Step

Peel the ginger and grate it using the Click Series Grater. Add 2 tbsp shoyu, maple syrup and grated ginger into the Herb Chopper with the onion and garlic and blend.

3
Step

Dice the tofu and set it in the S.S. Bowl 600 ml. Pour the contents of the Herb Chopper on the tofu, mix gently, seal the bowl and refrigerate for 30 min. to 2h to allow the tofu to marinate.

4
Step

Cut the broccoli in florets and the mushrooms in quarters if they are big or in halves if they are small.

5
Step

In the Chef Series Pure Cookware Frypan 28 cm, pour 1 tbsp sesame oil and fry the tofu for 2 or 3 min. until they have a nice brown color. Set them aside in the Warmie Tup 2.25L.

6
Step

In the same Frypan, sauté the mushrooms and broccoli with the remaining sesame oil for 2-3 min. Add 1 tbsp shoyu, 2 tbsp water, cover (valve in closed position) and allow to cook for 5 min on medium heat. Remove the cover and allow the liquid to evaporate.

7
Step

Thinly slice the green part of the onion using the Grab N Cut.

8
Step

Add the vegetables and onion greens to the tofu, season with pepper and serve.

TOFU
replaces meat, eggs and dairy products as a good source of protein and calcium. It’s rich in phyto-oestrogens, benefic for women.

SHOYU
is obtained by natural fermentation of soy and wheat. It’s a source of good bacteria, excellent for the intestinal flora.