Crispy Tofu with Shiitake Mushrooms

Vegan Crispy Tofu with Shiitake Mushrooms

This crispy tofu with shitake mushrooms is a wonderful Chinese-inspired dish, using wedges of tofu that have been drained for at least a few hours. I actually drained mine overnight in a tofu press kept in the fridge. The dryer you can get it the better. I’ve used fresh shiitake mushrooms, which you can get from Sainsbury’s. You can also use the dried shiitake mushrooms if you like (soak them for 1 hour in hot water before hand), though they tend to be without their stem and have a more intense flavour. For this dish, I prefer the flexibility of the fresh ones. 

This crispy tofu with shiitake mushrooms is a fairly quick dish to make. Once your tofu is drained, the rest is just stir-frying. The tofu itself is to be cooked separately, so that it can crispen up. Do this first, then keep them in a low oven while you’re cooking the rest of the dish.

Try this dish with my Braised Tofu and Beetroot Spring Rolls.


Order my latest cookbook Vegging Out from Amazon

Over 150 amazing vegan recipes. Kindle version now £1.25!

Vegging Out Vegan cookbook

Crispy Tofu with Shiitake Mushrooms.

Prep time: 10 minutes, plus a few hours draining time. Cooking time: about 30 minutes

Serves 2

Ingredients:

1 block firm tofu, drained for at least 4 hours

3 tbsp sesame oil

1 orange pepper, large diced

120g fresh shitake mushrooms, sliced

1 red onion, peeled, halved and cut into wedges

150g sugar snap peas

3 cloves garlic, chopped

A handful of chopped cashew nuts

4 tbsp soy sauce

3 tbsp hoisin sauce

The juice of half a lime

3 tbsp water

1 heaped tbsp soft, brown sugar

½ tsp Chinese 5 spice powder


Method:

Cut the tofu into 4 slices by cutting it lengthways down the middle, and then those 2 pieces in half. Heat the sesame oil in a frying pan or wok, until quite hot, and then gently place in the tofu. Fry, on a medium-high heat, for about 6 minutes each side, until the tofu is crisp and browned. Drain and transfer it on an oven, preheated to gas 4/180C/350F, until the rest of the food is cooked.

Add a little more oil to the pan, if necessary, and fry the pepper, mushrooms and onion for 8-10 minutes, stirring often. Now put in the sugar snap peas and give it another 5 minutes. Add the garlic and the cashew nuts, stir through and cook for 3 more minutes, then add the rest of the ingredients. Allow the stir-fry to bubble in the sauce for 2-3 minutes and then turn off the heat.

Remove the tofu from the oven and serve on top of plain rice, then spoon the stir-fry on top of that. Serve immediately.


Crispy Tofu with Shiitake Mushrooms

Sign up to my newsletter and get a FREE 12 recipe copy of my cookbook Going Vegan

Sign up to my newsletter

vegan roasted aubergines and chickpeas

Roasted Aubergines and Chickpeas with Vegan Feta and Pomegranate

After the heavy eating of the Christmas period, it’s important to take a break and switch to something lighter, preferably something far-removed from leftover roast potatoes and stuffing. These roasted aubergines and chickpeas with vegan feta and pomegranate are an ideal choice for a well-deserved reprieve. The only cooking involved is to roast the aubergine

read more Roasted Aubergines and Chickpeas with Vegan Feta and Pomegranate

Asparagus and Vegan Cheese Mini Tarts

These asparagus and vegan cheese mini tarts are great to have either for lunch or as an evening meal. With a delicious shortcrust pastry base and cheese sauce filling, you can enjoy these both hot and cold. They will also keep for several days in the fridge, so you can make them in advance to

read more Asparagus and Vegan Cheese Mini Tarts

Vegan crispy duck pancakes

Vegan Crispy Duck Pancakes

This is a recipe that I was making even before I became vegan. My wife was vegetarian and I wanted a non-meat version of the dish to serve to her. I use braised tofu for this version, which you can get here, but you can also use wheat gluten. You can actually buy Mock Duck

read more Vegan Crispy Duck Pancakes

vegan keftedes with broccoli and lentils

Vegan Keftedes with Broccoli and Lentils

Keftedes are Greek/Cypriot meatballs, traditionally made with pork or beef, though there are many vegetarian versions. These are my interpretation: Vegan Keftedes with Broccoli and Lentils. Potato and breadcrumbs form the base in my version, with great flavour coming from the broccoli, lentils, vegan feta cheese and just a dash of ground cinnamon. You will

read more Vegan Keftedes with Broccoli and Lentils

Leave a Reply