Tofu Buddha's Delight

Nutrition per serve

Ingredients

• 1pcs vegetable stock cubes
• 125g brown rice
• 20g dried shiitake mushrooms
• 1pcs pak choy
• 200g plain tofu
• 2clov garlic
• 10g cornflour
• 40g roasted cashews
• 310ml (1¼ cups) boiling water
• 15ml soy sauce
• 5ml white vinegar
• 10ml vegetable oil

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Crumble in 1 stock cube* and stir to dissolve. Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Simmer mushrooms
   Meanwhile, put the mushrooms and 310ml (1¼ cups) boiling water in a small saucepan and bring to the boil. Reduce the heat to medium-low and cook, covered, for 15 mins or until tender. Reserve 60ml (¼ cup) mushroom cooking liquid, then drain the mushrooms.
3. Step 3 — Prep ingredients
   Cut the pak choy into thirds. Thinly slice the tofu. Thinly slice the garlic. Slice the mushroom caps, discarding the stems. To make the sauce, combine 2 tsp cornflour*, 1 tbs soy sauce, 1 tsp white vinegar and 1½ tbs water in a bowl.
4. Step 4 — Stir-fry tofu and veggies
   Heat 2 tsp vegetable oil in a medium deep frypan over high heat. Stir-fry the garlic for 30 secs. Add the pak choy, mushrooms, tofu and cashews and stir-fry for 1 min. Add the sauce and reserved mushroom cooking liquid and stir-fry for 1 min or until heated through. Remove the pan from the heat.
5. Step 5 — Stir-fry and serve up
   Divide the rice and tofu stir-fry among bowls and enjoy!
6. Step 6 — Did you know?
   Shiitake mushrooms have a great meaty flavour and add a touch of smokiness to the dish. Dried shiitakes need to be rehydrated before use, but the cooking liquid adds a wonderful depth of flavour to a recipe when added along with the mushrooms.

Allergens

Sojabohnen, Sulfit, Cashew