Preparation time: 15 minutes
Cooking time: 15-20 minutes
Total time: 35 minutes
Brown Butter Mushroom 155g
Extra-firm tofu 100g (or Tempeh)
*For the Crisp tofu:
Cut tofu into bit-size cubes.
Toss with some soy sauce or low-sodium tamari to lightly coat each cube.
Place around 20g corn starch into tofu cubes, mix it until tofu cubes are coated with the corn starch.
*For Korean BBQ sauce :
3 spoons (15.5g) soy sauce
1 spoon (6g) syrup
1 spoon (6g) rice vinegar
1.5 spoons (8g) sesame oil
1 spoon (5g) finely miched giner
1/2 teaspoon (2g) Lao Gan Ma chili sauce (optional)
In a medium bowl, mix all the above ingredients well.
*For the corn starch water:
1.5 spoons (11g) corn starch
4/5 medium bowl (170g) water
In a medium bowl, mix cornstarch with cold water until it is dissolved. Set the bowl aside.
1. Heat oil in non-stick pan, add the ginger slices, and when the ginger slices are fragrant, add mushrooms and fry for 2-3 minutes. Stir-fry the mushrooms until they are about 80% cooked, then take them out for later use.
Add oil and coated tofu until two sides are golden.
2. Simmer the asparagus and broccoli in boiling water and take them out after about 2 minutes.
Add oil to the pan, then mix all the vegetables, including mushrooms, asparagus, broccoli and tofu, add salt, mix evenly and take them out for later use.
3. Pour Korean BBQ sauce into the pan first, after 30 seconds, add the dissolved cornstarch and keep whisking. Pour all the mixed vegetables (4) into the pan, stir well while gently heating for 2 minutes, and then take out.
Enjoy your meal!