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Mushroom Lentil Tofu StirFry

Mushroom Lentil and Tofu Stir Fry

  • Difficulty Level: 4
  • Serves Serves:
  • Preparation

    15 mins

  • Cooking

    20 mins

Fusion

What You Will Need

Ingredients

  • 600 g firm tofu drained and pressed
  • 1 tbsp cornflour
  • 1 tbsp neutral oil
  • 300 g swiss brown mushrooms thickly sliced (or button)
  • 1 red capsicum sliced
  • 2 cloves of garlic crushed
  • 3 cm finely grated fresh ginger
  • 1 × 400g can brown lentils drained and rinsed
  • 2 C shelled edamame beans thawed
  • ⅓ C vegetarian stir-fry sauce
  • ¼ C water
  • 2 tsp Pure Sesame Oil
  • 3 spring onions thinly sliced
  • 1 tbsp sesame seeds lightly toasted

Made with
Lee Kum Kee products

PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1. Pat the tofu dry and cut it into 2–3 cm cubes. Place in a bowl, sprinkle over the cornflour and gently toss until lightly coated.
  2. Heat half the cooking oil in a large frying pan or wok over medium-high heat. Add the tofu and cook for 6–8 minutes, turning occasionally, until golden on several sides. Transfer to a plate.
  3. Add the remaining cooking oil to the pan. Add the mushrooms and cook over high heat for 4–5 minutes, stirring occasionally, until browned and any excess moisture has evaporated.
  4. Add the capsicum, garlic and ginger. Stir-fry for 2 minutes, until the capsicum is beginning to soften.
  5. Add the lentils and edamame and stir-fry for 2–3 minutes, until heated through.
  6. Return the tofu to the pan. Add the Vegetarian Stir-Fry Sauce and water, then gently toss everything together for 2–3 minutes, until the sauce is bubbling and evenly coats the tofu and vegetables. Remove from the heat and drizzle over the sesame oil. Scatter with the spring onions and sesame seeds before serving.