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INGREDIENTS
  

  • 400 g tofu
  • 400 g mushrooms
  • 4 spring onions
  • 3 tbsp soy sauce
  • 3 tbsp olive oil
  • 2 garlic cloves
  • 1 glass white wine
  • A little fresh thyme

EQUIPMENT

  • Deep frying pan
  • Knife
  • Cutting board
  • Wooden spoon

METHOD
 

  1. Cut the tofu into cubes, slice the mushrooms into equal sized pieces and finely chop the spring onions.
  2. Heat the olive oil in a deep frying pan and sauté the mushrooms for 5 minutes.
  3. Add the spring onions and tofu.
  4. Deglaze with the white wine and cook for another 5 minutes.
  5. Pour in the soy sauce and stir continuously for 3–4 minutes until glossy.
  6. Serve immediately. Optionally accompany with rice or mashed potatoes.

NOTES

  • Do not overcrowd the pan so mushrooms sauté instead of steaming.
  • Soy sauce provides all the seasoning needed.

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