- 2 tbsp Soy Sauce
- 1 tbsp Vinegar
- 2 tbsp Chinese Rice Wine or mirin
- 400 g Tofu, Should be extra firm tofu
- 100 g Mushrooms, Use any kind you like
- 1 bunch Spring onions
- 2 inch Ginger
- 3-4 cloves Garlic
- 1 bunch Cilantro, Only for garnishing
- 1 Carrot
- 1/4 tbsp Corn starch
- 1/4 tbsp Paprika
- 1/4 tbsp Red pepper flakes, optional
- Per Taste Salt
- Per Taste Pepper
Start by taking extra firm tofu and putting it in a bowl. Add a pinch of salt, paprika, pepper, red pepper flakes (optional) and some corn starch and mix it well.
Heat avocado oil in a non-stick pan. Once it is heated, add in the tofu and stir fry for 2-3 mins per side until it is brown-ish in color. Take it out and leave it aside in a separate bowl.
Vegetables Prep and Final Serving
In the same pan, add some more avocado oil and throw in chopped ginger and garlic. Stir fry until it releases aroma (3 mins approx), then add the mushrooms and carrots along with spring onions.
Stir fry for at least 3-4 mins then add in the sauce mix and let it cook on high heat for another 3-4 mins or until the sauce gets thickened.
Add in the cooked tofu that was kept aside. Mix everything well, also check the seasoning and add salt if required. Serve it with brown rice or enjoy as is.
- Measuring spoons
- Non stick pan
- Mixing bowl
- Cutting board