Main Ingredients

Suitable for Vegans

280g Naked Tofoo

175g portobellini mushrooms

2cm piece ginger peeled and thinly sliced

3 tbsp vegetable oil

2 tbsp soy sauce

1 tsp tomato puree

½ tsp brown miso paste

2 tsp cornflour

150ml water

1 red chilli - chopped

Fresh tarragon leaves to scatter

Noodles/Rice for 2

For the Marinade

75ml white wine vinegar

1 tsp dried tarragon

2 tbsp anise spirit

2 tsp sugar

1 tsp salt

nutritional information
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Tipsy Tarragon Tofoo

Serves 2 • Prep 10 min • Cooking

Tipsy Tarragon Tofoo
Main Ingredients

Suitable for Vegans

280g Naked Tofoo

175g portobellini mushrooms

2cm piece ginger peeled and thinly sliced

3 tbsp vegetable oil

2 tbsp soy sauce

1 tsp tomato puree

½ tsp brown miso paste

2 tsp cornflour

150ml water

1 red chilli - chopped

Fresh tarragon leaves to scatter

Noodles/Rice for 2

For the Marinade

75ml white wine vinegar

1 tsp dried tarragon

2 tbsp anise spirit

2 tsp sugar

1 tsp salt

nutritional information
Method

Underline

1. Place the marinade ingredients in a bowl and whisk. Cube the Tofoo and add to the marinade, mix to coat. Leave for 2 hours or overnight.

2. Heat the vegetable oil in a frying pan and add the mushrooms, leaving them whole if not too large. Cover and cook gently for 8 - 10 minutes. Add a little water if the pan becomes dry. Remove the mushrooms and set aside.

3. In a small dish, dissolve the cornflour in a little cold water until smooth.

4. Add the soy sauce, tomato puree, miso paste, ginger, cornflour mix and water to the pan. Mix together and heat until thickened.

5. Drain the Tofoo pieces and pat dry. Add the Tofoo and mushrooms to the pan and cook for a few more minutes, stirring gently, until heated through. Add the chopped chilli and a splash more spirit if desired.

6. Serve over noodles or rice with fresh tarragon scattered on top.

This recipe was created by Claire from Kent - thanks Claire!