This dish is a firm favourite (get it cos it uses firm tofu? I am the worst!) and uses the umami goodness of mushrooms and soy sauce to amp up the flavour dial on tofu. The result is a delicious stir fry with flavour and texture in every bite, and it’s vegan to boot.

I’ve made this with both broccoli and green beans and a mixture of both and you can totally sub them in and out for each other, asparagus would work well too. You could also trade in the spinach for shredded kale if you prefer or have it on hand. Use your favourite noodle too, as long as it’s stir fry appropriate. The key non negotiable ingredients in this are firm tofu, some kind of mushroom (I use basic white cup because they’re cheaper), cashews and the ingredients that add FLAVOUR (sauce, spring onion, garlic, ginger).

I have made many dishes like this one over the years but I normally do them with chicken or pork mince, turns out crumbling firm tofu between your fingers creates a mince like texture and with patience it cooks up perfectly. Patience is important if you want hints of golden colour happening – don’t add your sauce to early, just let the mushrooms and aromatics meld with the tofu first and then add your extra flavour bomb to the mix. This way you allow the tofu and mushrooms to get some colour and dry out a little an then rehydrate them just before adding the noodles – resulting in a saucier finish. Any you want some sauce on those noodles.

This is delicious reheated the nest day, almost better – it’s like the flavours meld over night and get richer!

Serves 4

Ingredients

375g firm tofu, crumbled into mince consistency

1.5 Tbs extra virgin olive oil (yep, I cook everything in this)

2/3 cup finely chopped Spring onion

1 Tbs freshly grater ginger

2 cloves garlic, crushed

1/2-2 tsps crushed chilli flakes (know your own chilli preference)

1 Tbs chopped coriander stem (reserve the attached leaves for garnish)

200g finely diced mushrooms (cup, button, brown or shiitake all work well)

200g Green beans, trimmed

150g baby spinach

2/3 cup roasted cashews (unsalted)

200g noodles of choice (I use ramen, soba or brown rice pad thai style)

Sauce

2 Tbs Chinese cooking wine

2 Tbs soy sauce

1 tsp white pepper

1 tsp sesame oil

1 tsp black vinegar

2 Tbs water

Toserve: Lime, coriander leaves, sliced chilli and sliced spring onion (all optional)

Directions

Mix sauce ingredients together and set aside.

Heat olive oil in a large heavy based fry pan over medium high heat. Add tofu and stir fry for 1 minute. Add the mushrooms, spring onion, ginger, garlic, chilli and coriander stem and stir fry for 4 minutes or until the mushroom has softened.

Spread the mix over the base of your pan and don’t stir for 1 minute. This allows everything to get a little colour on it and crisp up – important for the tofu! Repeat this step 4 times.

MEanwhile, cook your noodles according to packet insturctions and get ready to add to the stir fry.

Once there’s a little colour on your tofu add the sauce, stir and then add the spinach beans and cashews and cook for 1 minute or until spinach is wilted and beans have gone a little brighter green. Add noodles, along with a little extra warm water if things are looking dry, and toss to combine.

Serve, with suggested garnishes and dig in.

HH. x