Crispy Tofu with Oyster Mushrooms and Broccoli

Ingredients

• 200 g basmati rice
• 5 g dried seaweed
• 500 g smoked tofu
• 2 tbsp Soy sauce
• 400 g Broccoli
• 150 g oyster mushrooms
• 1 large onion
• 1 Garlic clove
• 1 tsp five-spice mix
• 4 tbsp soy oil
• 3 Tbsp oyster sauce
• 200 ml vegetable broth

Instructions

1. 1.

   Cook the rice in boiling salted water over medium heat for about 20 minutes and stir in the seaweed a few minutes before the end of cooking. Keep covered until serving. Dice the tofu and marinate with soy sauce. Wash, trim, and cut broccoli into florets; blanch in boiling salted water for 1-2 minutes, drain, shock in cold water, and let dry. Clean the mushrooms and cut into bite-sized pieces.

2. 2.

   Meanwhile peel and finely chop the onion and garlic. Stir-fry the tofu cubes in hot oil in a wok until browned on all sides. Add the mushrooms and broccoli, stir-fry, then add the garlic and onion and continue cooking. Season with five-spice powder, soy sauce, and oyster sauce; deglaze with vegetable broth and reduce slightly. Plate the seaweed rice on warmed plates, arrange the tofu and vegetables on top, and serve.