A simple and tasty vegetarian option. Thank you to Aiko Yamakawa for suggesting and preparing this recipe at our Cookability Course.
Serves 4 people
Method
- Wrap tofu with kitchen towel and put a plate on it with a light weight (e.g. a tin of tomatoes) and leave them for 20-30 minutes. This will draw out some of the excess water from the tofu.
- Cut tofu into large chunks and coat in the seasoned flour, then set aside
- Cut the mushrooms into quarters.
- Heat a frying pan with some sunflower oil and add the tofu.
- Fry at a low-medium heat until the outside gets golden and crispy. Place on a warm plate.
- Add some more oil to the pan and fry mushrooms for 2-3 minutes.
- Then add the spinach and stir in until it is wilted and vibrant green.
- Place the mixture over the tofu.
- Serve immediately with a light sprinkle of soy sauce.
Ingredients
- 200 grams Tofu
- 200 grams Spinach
- 200 grams Shitake Mushrooms
- 50 mL sunflower oil
- 4 drops Sesame oil
- 50 grams Seasoned Flour
- 10 mL Soy Sauce
