Sun Sep 11, 2016 9:20 pm by 
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Grilled tofu with broccoli, oyster mushrooms and seaweed rice served with spices, soy sauce and oyster sauce
Ingredients
For the seaweed rice
Rice 200 g, basmati
Seaweed 5 g, dried
For the tofu and vegetables
Tofu 500 g, smoked
Soy sauce 2 tbsp
Broccoli 600 g
Mushrooms 200 g, oyster
Onion 1 large
Garlic 1 clove
Oil soy
Vegetable stock 200 ml
Oyster sauce 3 tbsp
Spice powder
Red chilli 1/2, finely chopped
Info box
Preparation time 20 m
Cooking time 20 m
Recipe category Main course
Recipe yield 4
Preparation
Cook the rice according to the package instructions, mixing in the seaweed a few minutes before the end of cooking time. Cover and keep warm until time to serve.
While the rice is cooking prepare the tofu and vegetables: dice the tofu and marinate in soy sauce. Prepare the vegetables: wash and trim the broccoli and divide into florets. Blanch in boiling, salted water for 1-2 minutes, then drain, refresh in cold water and drain well. Clean the mushrooms and cut into bite-sized pieces.
Place the diced tofu on aluminium foil, preheat the grill and grill the diced tofu on the second shelf down for 10-12 minutes. Meanwhile peel and finely chop the onion and garlic. Heat the oil in a wok and fry the chopped onion and garlic. Add the mushrooms and broccoli and stir-fry, then add the chilli and stir-fry briefly.
Add the five-spice powder, soy sauce and oyster sauce. Finally stir in the vegetable stock and boil until reduced slightly. Serve the seaweed rice onto warmed plates, add vegetables and tofu and serve.
Grilled tofu with broccoli, oyster mushrooms and seaweed rice served with spices, soy sauce and oyster sauce
Ingredients
For the seaweed rice
Rice 200 g, basmati
Seaweed 5 g, dried
For the tofu and vegetables
Tofu 500 g, smoked
Soy sauce 2 tbsp
Broccoli 600 g
Mushrooms 200 g, oyster
Onion 1 large
Garlic 1 clove
Oil soy
Vegetable stock 200 ml
Oyster sauce 3 tbsp
Spice powder
Red chilli 1/2, finely chopped
Info box
Preparation time 20 m
Cooking time 20 m
Recipe category Main course
Recipe yield 4
Preparation
Cook the rice according to the package instructions, mixing in the seaweed a few minutes before the end of cooking time. Cover and keep warm until time to serve.
While the rice is cooking prepare the tofu and vegetables: dice the tofu and marinate in soy sauce. Prepare the vegetables: wash and trim the broccoli and divide into florets. Blanch in boiling, salted water for 1-2 minutes, then drain, refresh in cold water and drain well. Clean the mushrooms and cut into bite-sized pieces.
Place the diced tofu on aluminium foil, preheat the grill and grill the diced tofu on the second shelf down for 10-12 minutes. Meanwhile peel and finely chop the onion and garlic. Heat the oil in a wok and fry the chopped onion and garlic. Add the mushrooms and broccoli and stir-fry, then add the chilli and stir-fry briefly.
Add the five-spice powder, soy sauce and oyster sauce. Finally stir in the vegetable stock and boil until reduced slightly. Serve the seaweed rice onto warmed plates, add vegetables and tofu and serve.
