Teriyaki Tofu Mushroom

INGREDIENTS

• 1 cup mushrooms, quartered 
• 1 cup broccoli florets 
• 100 grams tofu, diced 
• 4 sprigs spring onion greens, thinly sliced 
• 2 tablespoons soya sauce 
• 1 tablespoon cornflour 
• 100ml vegetable stock 
• Chilli flakes to taste 
• Salt and pepper to taste 
• 1 teaspoon sesame seeds 
• Oil as needed 

FOR THE SAUCE

• ½ cup water 
• 3 tablespoons soya sauce 
• 2 tablespoons brown sugar 
• 1 tablespoon cornflour 
• 1 tablespoon vinegar 
• 1 tablespoon freshly crushed ginger-garlic paste 
• Salt to taste 

METHOD

• In a lightly oiled pan, stir fry the mushrooms and broccoli on a high flame one by one and keep aside. 
• In a bowl, add the diced tofu, 2 tablespoons soya sauce, the cornflour and salt and pepper to taste. Toss it well so that the tofu is well coated. Let it rest for 10 minutes. 
• In a pan, add some oil and stir fry the tofu until it turns golden brown on all sides and set aside. 
• In the same pan, add some more oil and the spring onion greens. 
• Now add the sauce ingredients and the vegetable stock. Let it come to a quick boil. 
• Add the tofu, followed by the mushrooms and broccoli. 
• Give everything a nice mix. 
• Finish with the chilli flakes and some sesame seeds. 
• Serve with hot rice or eat it as a side. 

Warning: Ask a parent or adult to help with this recipe.