1 block firm tofu, pat dry, cut in half lengthwise and sliced into ¼ slices
2 cloves of garlic, chopped
Spring onions, cut into slices
4 oz mushrooms
2 tbsp GF soy sauce
2 tsp oyster sauce (you can use vegetarian oyster sauce)
¼ cup water
½ tsp honey
Chilli powder
Salad:
Greens Mix - Spinach, kale
Kimchi
Instructions
Preheat oven. Broil the tofu in oven on a cookie sheet - around 4 minutes on each side - or until browned and cooked through. (we didn't use any oil at all, so the tofu will stick a little, just use watch them carefully and use a larger spatula to slide the tofu off the pan)
In a pan, cook the garlic and spring onions.
Add in the mushrooms and stir fry until cooked through.
Add the soy sauce, oyster sauce, honey and water.
Stir and bring to a boil. Finally add in the tofu.
Stir fry and let it cook for a while. Spoon the mushroom and scallion over the top of the tofu.
On a plate, place a bed of salad greens. Carefully spoon the tofu on top with the mushroom-spring onion topping. Garnish with slices of kimchi .
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/01/18/home-style-mushroomtofu-stir-fry-and-kimchi-salad/