Stir-fried mushrooms, ginger and tofu

This tasty vegan recipe requires only 5 minutes to prepare and 5 minutes to cook!

Serves 2.

150 g tofu, cut into 1 cm cubes

70 g ear mushrooms, thinly sliced

30 g ginger, cut into thin julienne strips

50 g onion, sliced

½ fresh red cayenne pepper, sliced

3 tablespoons vegetable stock

10 g spring onion, cut into 3 cm lengths

10 g Thai celery, cut into 3 cm lengths

2 tablespoons oil


1 teaspoon sesame oil

2 tablespoons mushroom sauce

1 tablespoon light soy sauce

1 teaspoon dark soy sauce

1 teaspoon coconut sugar

Stir-fry tofu, mushrooms, ginger, onion and cayenne pepper in 2 tablespoons of oil over a medium heat for about 3 minutes.

Add the vegetable stock and seasoning. Cook over a low heat for another 2 minutes. Taste to adjust seasoning. Sprinkle with spring onion and celery, mix and then remove from heat.

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