Both Alex and I enjoyed the flavour of fermented tofu and mushrooms in the yuba rolls recipe last week so much, that I thought it would be lovely to do something similar for a work lunch.
So I’ve combined broccoli and mushrooms with a simple sauce full of umami, it’s really delicious and very satisfying!
I like to steam the broccoli in the microwave before combining with the sauce, I find it cooks more evenly than stir frying if you like florets with a good bit of stalk on as I do.
200 g broccoli, separated into florets and the large stalk sliced
200 g mushrooms, quartered
2 tsp oil
1 tbsp tamari
1 tbsp grated ginger
1 tbsp nutritional yeast
2 cubes of fermented tofu
a pinch of white pepper
150 ml water
1/2 tsp potato starch, slaked with 1 tbsp of cold water
rice or noodles to serve
First get the broccoli cooking. In a microwavable container with a vented lid cook the broccoli with 50 ml of water for 2 minutes on high. Next heat the oil in a wok over a medium heat and stir fry the mushrooms for 4 -5 minutes until juicy, and golden in places. Remove from the wok.
Turn the heat to low and add the tamari, ginger, nutritional yeast, fermented tofu, white pepper and water. Cook, stirring until the tofu has dissolved.
Stir in the potato starch to thicken, and then toss the vegetables through the sauce (include the little bit of liquid from steaming the broccoli).
Sauces thickened with potato starch will revert to being very liquid when they cool, but thickening it at this point helps it to coat the vegetables nicely. Of course if you’re eating it straight away rather than as a cold work lunch this won’t apply!