serves
2-3
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2-3
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Meatless Marvels
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1 tbsp sesame oil, or to taste
- 300 g mushrooms (Swiss brown or button), finely chopped
- 300 g firm tofu, crumbled
- 2 tsp Chinese five-spice powder
- 4 garlic cloves, finely chopped
- 3 cm piece ginger, peeled and finely grated
- 6 spring onions, thinly sliced
- sea salt and white pepper, to taste
- 400 g packet Konjac noodles (or high protein low carb noodles)
- 2 tbsp toasted sesame seeds, to serve
- spring onion curls, to serve
Sauce
- 4 tbsp tahini
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tsp chilli flakes
Instructions
- For the sauce, place all the ingredients in a bowl and stir to combine.
- Heat the sesame oil in a large frying pan over medium–high heat. Add the mushrooms and cook until golden and most of the liquid has evaporated. Add the crumbled tofu and five spice powder and stir for 1-2 minutes or until well combined. Add the garlic, ginger and spring onion, season with salt and white pepper and stir for 1 minute or until fragrant.
- Meanwhile, cook the noodles in a saucepan of boiling water following packet instructions. Drain well.
- Add a little sauce to the mushroom mixture and toss to combine, then add the noodles and the remaining sauce and toss to combine well. Divide between serving bowls and scatter with toasted sesame seeds and spring onion curls.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Meatless Marvels
