Miso Mushroom & Tofu Stir-Fry Recipe

Ingredients

200g marinated tofu
200g chestnut mushrooms
1 onion
1 garlic clove
A thumb of ginger
1 chilli
A handful of coriander
1 tbsp cornflour
A bunch of spring onions
2 tbsp tamari
2 tbsp miso paste
Steamed rice, to serve

Prep: 15 mins | Cook: 25 mins

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Method

1. Drain the tofu and slice it into 1cm-thick chunks. Coarsely grate the mushrooms, or very finely chop them. Peel and finely chop the onions. Peel and grate the garlic and ginger. Thinly slice the chilli, scraping away the white pith and seeds to make it less spicy, if you prefer. Thinly slice the coriander stalks (save the leaves for later in the recipe).

2. Tip the cornflour into a small bowl and add 3 tbsp cold water. Stir to combine into a smooth paste. Pop the bowl to one side.

3. Pour 2 tbsp oil into a large pan or wok and warm over a medium heat. Add the chopped onions to the pan and season with a pinch of salt and pepper. Cook the onions for 5 mins, stirring occasionally, till just softened. Slide the chopped mushrooms into the pan and stir to combine. Cook for a further 10 mins, till the mushrooms are tender and juicy.

4. While the onions and mushrooms cook, trim the roots and any ragged greens from the spring onions. Thinly slice the spring onions.

5. When the onions and mushrooms are soft, stir in the tofu, garlic, ginger, chilli and coriander stalks. Stir-fry for a further 2 mins, then add the tamari, miso and 300ml hot water. Pour in the cornflour paste and stir well. Bring the sauce to a bubble, then reduce to a gentle simmer and cook for 5 mins.

6. Once the tofu and mushrooms have cooked for 5 mins, stir in the chopped spring onions and cook for a further 1 min. Divide the tofu, mushrooms and sauce between bowls and sprinkle over the reserved coriander leaves. Serve with rice.

7. Love Your Leftovers
The tofu and mushrooms will keep for up to 3 days in the fridge. Divide the tofu and mushrooms between tubs, seal and store. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. The tofu and sauce can also be frozen for up to 3 months. Defrost overnight before reheating. We recommend cooking rice to order, rather than storing and reheating it.