Zucchini and Shiitake Mushrooms in Garlic Soy Sauce with Fried Tofu and Basmati Rice

Summary

Prep Time	15 mins
Cook Time	20 mins
Total Time	35 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

For the sauce:

5 tablespoon soy sauce
7 tablespoon water
1 tablespoon honey, alternatively agave syrup or cane sugar
1 tablespoon cornstarch

Zucchini and Shiitake Mushrooms in Garlic Soy Sauce with Fried Tofu and Basmati Rice

Instructions

First wash or clean the vegetables and, if necessary, prepare them: Cut the spring onions into fine rings. Cut the zucchini into slices or half slices, depending on the thickness. Halve or quarter the shiitake mushrooms depending on their size.
Put the cornstarch, some sea salt and some ground chilli in a 1 liter freezer bag. Do not dab the tofu, cut into small cubes approx. 0.5 cm long and also put in the freezer bag. Close the bag well and shake until the tofu cubes are covered with cornstarch on all sides. You may have to add a little more cornstarch (approx. 0.5 tablespoon). That depends a lot on the type of tofu.
Mix the ingredients for the sauce together until the honey and cornstarch have dissolved and set aside.
Bring the basmati rice to the boil with twice the amount of water and 1 teaspoon sea salt, let it swell over a low flame for about 20 minutes and then keep it warm.
Toast the cashew nuts in a non-oiled pan, turning them constantly, and set aside.
Then heat some sesame oil in the pan and fry the tofu cubes on all sides until they are golden brown. Then drain on kitchen paper and keep warm.
Put some sesame oil again in the pan and briefly sauté the spring onions and garlic. Add the zucchini and shiitake mushrooms and fry until al dente. Finally add the mung bean sprouts, chives and the mixed sauce and season with chilli to taste. Bring everything to a boil so that the sauce thickens. Fold in the tofu and cashew nuts and serve with the basmati rice.
Note: If you want to cook the recipe vegan, swap the honey for agave syrup or cane sugar.

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