Total
30 min
Serves
3-4
INGREDIENTS
- 1/2 cup water
- 3 tbsp soy sauce or tamari
- 2 tbsp cornstarch
- 2 tsp granulated sugar
- 1-3 tsp sriracha (optional)
- 350g firm tofu
- 1 tbsp canola oil
- 1 tbsp toasted sesame oil
- 250g white mushrooms thinly sliced
- 2 stalks celery sliced
- 2 green onions minced
- 2 cloves of garlic minced
METHOD
- Combine water, soy sauce, cornstarch, sugar and sriracha in a small bowl or measuring cup and stir until the sugar dissolves. Using your hands, crumble the tofu into small pieces into a bowl.
- Heat a large non-stick frying pan over medium-high. Add the canola and sesame oils. Add the mushrooms and cook for 3 to 5 minutes, or until they start to turn golden. Add the crumbled tofu and cook for 5 to 8 minutes, or until the tofu gets browned in places.
- Add the celery, onions and garlic and cook another 1 to 2 minutes, then stir the sauce and add it all at once. Cook, stirring constantly, until thickened, about 30 seconds. Serve immediately in lettuce wraps or over steamed rice.
