Tofu with oyster mushrooms


Preparation time: cca. 15 minutes (plus marinating and cooking time)
Per portion cca. 216 kcal / 907 kJ
9 g P, 17 g F, 4 g CH
Serves 4

  • 200 g tofu
  • salt
  • pepper
  • 2 tbsp lime juice
  • ½ tsp curry powder
  • 2 tbsp soy sauce
  • 1 onion
  • 4 tbsp olive oil
  • 40 g oyster mushrooms
  • 1 tbsp flour
  • 100 g crème fraîche
  • 3 tbsp white wine
  • nutmeg
  • cayenne pepper
  • 1 spring onion
  1. Cut the tofu into strips, season with salt and pepper. Mix the lime juice, curry and soy sauce, and marinate the tofu strips for cca. 15 minutes.
  2. In the meantime, peel and chop the onion and sauté in 2 tablespoons of hot oil in a pan until transparent. Trim the oyster mushrooms and wipe with damp kitchen paper, then put into the pan to the onion and cook.
  3. Sprinkle the flour over the mushrooms and onion and cook. Pour over the crème fraîche and wine. Add nutmeg and cayenne pepper to taste and simmer for 8 minutes.
  4. Drain the tofu strips. Heat the rest of the oil in a second pan, and fry the tofu until crisp. Add to the mushroom mix and stir well. Trim and wash the spring onion and cut into slices. Arrange on plates and decorate with the sliced spring onion before serving. Serve with long grain rice cooked following the packet instructions.


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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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