Ingredients

The following ingredients have 4 Servings
  • 160 g marinated tofu pieces
  • 1/2 broccoli head
  • 200 g closed-cup mushrooms
  • 100 g fresh baby spinach
  • 1 cup rice
  • 1 1/2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 2 garlic cloves
  • 2 cm fresh ginger root
  • 2 spring onions
  • 1 tbsp vegetable oil
  • 1 tsp sesame oil

Instruction

  • Wash the rice several times until the water is clear.
  • Add 1 1/4 cups of water to a pan, add the rice with a pinch of salt and boil over a low heat until all the water is absorbed.
  • Remove from the heat, cover with a lid for 5-10 minutes, then remove the lid and fluff it up with a fork.
  • Peel and chop the ginger and garlic cloves and finely chop the spring onions.
  • Add the vegetable oil to a wok or a deep frying pan, throw in the ginger, garlic and onions and stir fry for 30 seconds.
  • Cut the mushrooms in quarters, and the broccoli head into florets then add them to the wok together with the spinach.
  • In a bowl, mix together the light soy sauce, dark sauce and seseme oil and drizzle over the vegetables. Stir fry for 5 minutes until everything is tender.
  • You can now add the tofu pieces to the wok, give it a good stir and remove from the heat.
  • Serve it with boiled rice.