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