Yen Can Cook ~ Tofu & Tomato Stew (Vegetarian)

I know this isn’t the most appealing dish that I’ve ever shared but it’s rather delightful with appetizing tangy flavour from the tomatoes. 

The quantity of ingredients of this recipe can be adjusted according to personal preferences. Also feel free to use any types of mushrooms or add in extra vegetables to make the dish more hearty. 

Ingredients (Serve: 3-4)

1 packet tofu (I used five spice tofu), sliced into pieces, with 1.5cm thickness

1 packet Shimeji Mushrooms, bottom trimmed

3-4 Shiitake Mushrooms (fresh or dried), sliced or whole

15 cherry tomatoes, halved

100-120g pea sprouts, rinsed and drained 

1/4 thumb-sized ginger, sliced

1 teaspoon mushroom granules/vegetarian seasoning

1/2 tablespoon vegetarian oyster sauce

A dash of black pepper

150ml hot water

Cooking oil

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Step 1: Heat up cooking oil in deep skillet, pan fry tofu slices until browned on both sides. Remove and set aside. Continue with pan fry the Shiitake Mushrooms for 1-2 minutes. Remove and set aside.

Step 2: In the same skillet, sauté the sliced ginger till fragrant. Add in 2/3 cherry tomatoes, cook until soften and juice releases. 

Step 3: Add in Shimeji and Shiitake Mushrooms, stir to  combine with the tomato juice. Let it simmer for 1-2 minutes then add in 150ml hot water.

Step 4: Add in pan fried tofu (Step 1), the balance 1/3 cherry tomatoes, mushroom granules and vegetarian oyster sauce. Stir to mix. Cover and bring to a boil. 

Step 5: Add in pea sprouts, stir and simmer until the vegetable is cooked. Sprinkle some black pepper and serve.

HAPPY COOKING!  #stayhealthy #staysafe

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