Mushroom & smoked tofu stew
Ginger brings warmth to this stew, but for a little added heat, drizzle with a little chilli oil before serving
- CourseMain meal
- Prepare15 mins
- Cook40 mins
- Total time55 mins
- 25g Cooks' Ingredients Shiitake Mushrooms
- 2 tbsp sunflower oil
- 200g 2 x blocks Taifun Smoked Tofu, diced
- 650g mixed mushrooms, halved or quartered if large
- 2 bunches salad onions, whites cut into 5cm lengths, greens shredded
- 30g ginger, peeled and finely shredded
- 1 star anise
- 3 tbsp shaoxing rice wine
- 1 tbsp reduced-salt soy sauce
- 300g brown basmati rice
Place the dried mushrooms into a bowl, cover with 500ml boiling water, then set aside for 20 minutes. Once soaked, lift from the bowl and finely chop, keeping the liquid.
Warm ½ tbsp oil in a large wok or frying pan, add the tofu and fry until browned on all sides. Transfer to a plate and return the pan to the heat. Fry the fresh mushrooms in batches, adding a little extra oil as needed, until golden, then set aside with the tofu as you go.
Add the salad onion whites, ginger and star anise to the pan and fry for 2-3 minutes, until beginning to colour. Pour in the rice wine, then add the mushrooms, tofu, the mushroom soaking liquid (discard the last tbsp as it can be gritty) and soy. Add enough water just to cover the mushrooms, then season, bring to a boil and simmer for 20 minutes. Meanwhile, cook the rice according to pack instructions. Remove the star anise and stir in the salad onion greens before serving with the rice.
Make this into a one-pot wonder by swapping the rice for a pouch of cooked beluga lentils, added to the stew at the end of the cooking time just to warm through.
Typical values per serving when made using specific products in recipe