TOFU, SHIITAKE & GRAINS

with Chilli-Ginger Drizzle

Serves: 4; Time: 35 mins; 515 Cal

INGREDIENTS

• 600g firm tofu

• 250g black pearl

• 300g pak choy

• 200g snow peas

• 40g dried shiitake mushrooms

• 30g piece of ginger

• 100ml teriyaki

• 40g corridander

• 1 birds eye chilli

• 2 garlic cloves

• 1½ tbs neutral-flavoured oil

• 2 tbs soy sauce

METHOD

1. Soak mushrooms - Read through the recipe. Fill a medium saucepan, three-quarters full of water, and bring to the boil. Add the grain blend and cook for 20-22 mins or until tender. Put the shiitake mushrooms in a medium heatproof bowl. Pour over 250ml boiling water, then weigh the mushrooms down with a bowl to submerge. Cover with a plate and soak for 15 mins.

2. Prepare aromatics - Meanwhile, crush or finely chop the garlic. Finely chop the chilli, removing the seeds if less heat is desired. Peel and finely grate the ginger. Pick the coriander leaves. Finely chop the coriander stems.

3. Make teriyaki oil - Heat 1 tbs oil in a small saucepan over medium heat. Cook the garlic, chilli, ginger and coriander stems for 1-2 mins until fragrant. Remove from heat and stir in the teriyaki sauce.

4. Prepare ingredients - Carefully remove the tofu according to the packet instructions, then drain on paper towel. Trim the ends of pak choy to separate the stems. Trim the stems from the snow peas, removing the strings from one side. Cut the tofu into 1.5cm cubes.

5. Make shitake broth - Heat ½ tsp oil in a large frypan over high heat. Cook the snow peas for 2 mins until starting to blister and become slightly charred. Reduce the heat to medium and add the pak choy, shiitake mushrooms, shiitake mushroom liquid, 2 tbs soy sauce and stir to combine.

6. Get ready to serve - Gently add the tofu to the shiitake broth and cook, covered, for 2-3 mins until the pak choy is just tender and the tofu is heated through. Divide the grain blend and shiitake broth among bowls. Drizzle with the teriyaki oil and scatter over coriander leaves to serve.