Stir Fried Shiitake Mushrooms and Tofu

This quick dish uses The Stock Merchant Master Stock as its base, adding richness to stir-fried shiitake mushrooms and crisp tofu. Finished with soy, ginger and spring onions, it’s a light but satisfying bowl that’s full of umami and works well with rice or noodles.

Serves

2-3 people

Ingredients

• 500ml of Master Stock (Using The Stock Merchant Free Range Chicken Stock)
• 400g fresh shiitake mushrooms, stems removed
• 2 tbs mushroom soy sauce
• 30g ginger, sliced
• ½ tsp sesame oil
• 300g fresh firm tofu
• 1 spring onion washed, trimmed and cut into 5cm lengths

Instructions

1. Heat Master Stock in a pot with soy, ginger and sesame oil.
2. Bring to the boil and reduce to a gentle simmer for 15 minutes.
3. Slice the tofu into 6 pieces and put on a plate.
4. Heat water in steamer. Place plate of tofu over heat for about 10 minutes, or until hot.
5. Remove stems from mushrooms and slice.
6. Slice washed spring onions into 5cm lengths.
7. Add shiitake mushrooms and spring onions to Master Stock and simmer for a few minutes.
8. Place tofu on serving platter and pour the mushroom and Master Stock mixture over the top.
9. Accompany with fresh egg noodles or steamed rice.

Adapted from a Bridgette Hafner recipe found at: www.goodfood.com.au