"I was scared at the mention of tofu" was the comment from one of my tasting testers the other day when she tried this dish. Not being a fan of tofu she tentatively helped herself to a miniscule serve before diving in for more.
Tofu boiled, minced and dressed with flavour is a master disguise. You'd be forgiven for believing you were eating minced chicken. A clean, light recipe perfect for those who are on a detox.
Cut the tofu into cubes and place in a pan with water. Bring to the boil until the tofu rises to the surface of the water. Drain the water and add the tofu to a food processor. Mince the tofu into small pieces. In a small pan dry roast the pine nuts until golden taking care not to burn them.
Remove from the heat and set aside.
Heat a wok over a high heat until hot before adding the oil, mushrooms chilli and crushed coriander root. Stir-fry for 4 minutes. Add the minced tofu and stir-fry for a further 2 minutes. Add the shoyu and most of the shallots (reserving some for decoration) Stir through the lemon, pine nuts and coriander leaves.
Serve with steamed brown rice or quinoa.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 15 mins |
| Ready in: | 30 mins |
Suitable for: |
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| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1795 kj |
| Calories | 429 kcal |
| Fat | 19.8 g |
| Saturated Fat | 2.3 g |
| Total Carbohydrate | 37.2 g |
| Total Protein | 24.7 g |
| Fibre | 9 g |
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