Description
This simple, 30-minute stir fry of mushrooms, tofu and eggs is packed with protein, and is delicious served over a simple bowl of rice. Finished with a rich, glossy ankake-style Japanese gravy it is the perfect affordable comfort food for the cooler months!
Ingredients
Scale
For the Tofu, Mushroom and Egg Stir Fry
- 120g firm tofu (half a block)
- 75g mixed asian mushrooms (I used oyster and shiitake)
- 1 tbsp toasted sesame oil
- 1/2 tbsp light olive oil
- 3 large eggs
For the Ankake Sauce
- 130ml chicken stock
- 1 tbsp soy sauce
- 1/2 tbsp white sugar
- 1/2 tbsp cornflour
- 1 tsp seasoned rice vinegar (see note)
- 1/4 tsp gochujang
- 1/4 tsp white miso paste
- Japanese-style rice, to serve
- thinly sliced spring onion, to serve
Instructions
- Whisk together all the ingredients for the ankake sauce in a small bowl until the cornflour has no lumps, and set aside.
- Slice the tofu into approximately 1.5cm slices, and microwave in a medium bowl for 1 minute on high. Drain, then lay the slices out on a double kitchen paper lined plate to cool.
- Tear or roughly chop the mushrooms into bite-sized varieties (oyster, shimeji and enoki mushrooms tear better, shiitake and King oyster chop better) and in another small bowl, beat the eggs.
- Once the tofu is cool enough to touch, pat out as much excess moisture as you can, and cut into cubes.
- Heat the toasted sesame oil in a medium non-stick frying pan over a medium high heat. Once it is shimmering, add the mushrooms and cook for 5-6 minutes until they’re soft and starting to take on some colour. Add the tofu to the pan, and cook for another 2-3 minutes until those pieces have also started to take on some colour. Tip the mushrooms and the tofu onto a plate and cover with foil to keep warm.
- Add the olive oil and pour in the eggs, roughly cooking them with a spatula trying to keep the pieces as big as possible. When they’re 2/3 cooked, add the mushrooms and tofu, and when everything has finished cooking, return to the foil-covered plate.
- Return the pan to the heat and add the ankake sauce mixture. Cook for 3-4 minutes, stirring often until the sauce is thick, glossy and coats the back of a spoon.
- Serve the stir fried egg, mushrooms and tofu with the rice, with the sauce poured over the top. Sprinkle with spring onions, and serve.
Notes
Buy Japanese-style rice vinegar labelled for sushi; this is seasoned rice vinegar. Avoid Chinese and Korean varieties that tend not to be seasoned.