Tofu, Broccoli and Chinese Mushrooms in garlic sauce

5 from 2 votes

Tofu, Broccoli and Chinese Mushrooms in garlic sauce

Tofu, Broccoli and Chinese Mushrooms in garlic sauce is a light and bright stir fry that is a wonderful contrast to sweet and spicy dishes often found on a Chinese menu.

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Main Course

Cuisine: Chinese

Diet: Vegan, Vegetarian

Keyword: bamboo shoots, broccoli, Chinese rice wine vinegar, garlic, ginger, shitake mushrooms, spring onions, tenderstem broccoli, tofu, vegetable stock, vegetarian oyster sauce

Servings: people

Calories: 166.25kcal

Ingredients

For the garlic sauce

500 ml vegetable stock
1 tsp cornflour
3 cloves garlic minced
1 inch root ginger grated
1 tbsp Chinese rice wine vinegar
1.5 tsp vegetarian oyster sauce
1 tsp sugar
1 pinch white pepper

For the stir fry

1 tbsp sesame oil
280 g firm tofu
200 g tenderstem broccoli
150 g shiitake mushrooms fresh
120 g bamboo shoots drained weight
8 spring onions
1 tbsp sesame seeds optional, to serve

Instructions

To make the sauce

Add just a splash of the vegetable stock to the cornflour and mix until a smooth paste has formed. Continue whisking as you add the rest of the stock to make a smooth sauce.
Next add the garlic, ginger, oyster sauce sugar, rice wine vinegar and white pepper and mix well. Place to one side why you make the rest of the dish.

To make the stir fry

Add the sesame oil to your wok or frying pan and heat on high. Add the tofu to the wok and cook on a high heat until the edges of the tofu are beginning to crisp up.
Add the broccoli to the pan and cook on high for another 5 minutes until they are just softened before adding the mushrooms and spring onions.
Cook for another 5 minutes until all the veggies have softened and are piping hot.
Add the sauce to the pan and keep the vegetables moving as the sauce bubbles and thickens.
Once the sauce is at the desired consistency, serve with a sprinkling of sesame seeds (optional).

Nutrition