Ginger Shiitake Mushrooms and Teriyaki Tofu (Green Chef)

With Tenderstem® Broccoli

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a half full kettle. Rinse the brown rice. Pour the boiled water (see ingredients for amount) into a medium saucepan. Add 1/4 tsp of salt and bring back to the boil over high heat. Add the brown rice, turning the heat down to low. Cover with a tight-fitting lid and cook, 20-25 mins. Once cooked, drain in a sieve.

Step 2

Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper. Add the tofu and half of the tamari to a medium bowl, and stir to coat. Peel and thinly slice the ginger, then cut into matchsticks. Quarter the shiitake mushrooms. Trim the spring onions, then slice thinly on an angle. Cut the Tenderstem® broccoli into thirds.

Step 3

Heat a large frying pan on high heat with a drizzle of oil. Once hot, add the ginger, mushrooms, spring onions and Tenderstem® broccoli. Stir fry until the mushrooms are tender, 5-7 mins, tossing regularly. If you’d like to, season with salt and pepper. Once cooked, transfer to a medium bowl and cover.

Step 4

Put the frying pan back on high heat. Add the tofu and fry until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn’t burn.

Step 5

Reduce the heat to medium-high. Add the cooked veg, teriyaki sauce and remaining tamari to the tofu. Cook, tossing briskly, until sauce is thickened and all ingredients are coated, 1 min.

Step 6

Spoon the rice into your bowls, then follow with the teriyaki tofu and vegetables over the top. Sprinkle with sesame seeds.