Smoky sesame tofu and Asian mushroom pancakes
Ingredients
- 3 blocks smoked tofu
- 45ml (3 tbsp) soya sauce
- 3cm fresh ginger, grated
- 1 garlic clove, finely chopped
- 1 red chilli, finely chopped
- 2 spring onions, chopped
- 5ml (1 tsp) sesame oil
- 45ml (3 tbsp) cake flour
- 15ml (1 tbsp) vegetable oil
- 15ml (1 tbsp) black sesame seeds
- 100g each of fresh enoki and shiitake mushrooms
TO SERVE
- ready-made pancakes
- spring onions, sliced
- carrot, peeled and shredded
- fresh coriander
- fresh mint
Instructions
1
Carefully slice each block of tofu into four pieces. Place the tofu in a large bowl and add the soya sauce, ginger, garlic, chilli, spring onions and sesame oil, and marinate for 15 minutes.
2
Remove the tofu from the marinade and dust with flour.
3
Heat the vegetable oil in a large non-stick frying pan over high heat and fry the tofu in batches until golden, 2 – 3 minutes on each side. Drain on paper towel and scatter with black sesame seeds while still warm.
4
Using the same pan, lightly stir-fry the mushrooms, about 3 minutes.
5
Serve the tofu and mushrooms with pancakes, spring onions, shredded carrot, fresh coriander and fresh mint.
Notes
Pancakes were made for dipping – use either a plum sauce or a ginger-infused soya sauce for added flavour intensity.
