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Ingredients
- 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
Get started
- 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.
- 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.
- In a small dish, dissolve the cornflour in a little cold water until smooth.
- Add the soy sauce, tomato puree, miso paste, ginger, cornflour mix and water to the pan. Mix together and heat until thickened.
- 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.
- Serve over noodles or rice with fresh tarragon scattered on top.
