Archive | November, 2017

Triangular Tofu

30 Nov

Stirfry tofu with mushrooms and garlic.

Thank you to Andrew for sharing his tofu and mushroom stirfry. This is a vegetarian delight!
– 228g cremini mushrooms, chopped
– 1 pack extra firm tofu, cut into triangles (or cubes, etc.)
– 5-6 cloves of garlic, roughly chopped
– canola oil (2 tbsps)
– salt and freshly ground pepper to taste

The ingredients are arranged on the cutting board in the order they are cooked.


1. Heat up the canola oil in a wok or pan.

2. Put tofu into the oil.
3. Add in the garlic. (I wanted a cooked garlic flavour for this dish so added the garlic soon after the tofu was added. If you want a more fresh garlic taste, then add the garlic later).
4. Cook the tofu and garlic for about 12 minutes until the tofu turns a golden brown.
5. Add the mushrooms until they are soft.
6. Flavour with salt and pepper.