1tablespoonapple cider vinegar(ensure gluten-free if necessary)
Pinchof cayenne chilli pepper, to taste
Instructions
Mix together the ingredients for the sauce in a bowl
Drain away the water from the tofu and pat dry with a paper towel
In a bowl, crumble the tofu either with your hands or a spoon
Pour 2 tablespoons of the sauce over the tofu and mix well (you could leave the tofu to marinate for up to a day in advance of actually making the dish if you want)
Heat up 1 tablespoon of oil in a frying pan
Once hot, add the onions and fry until soft
Next add the mushrooms with 2 tablespoons of the sauce
Once cooked, transfer to a plate and set aside
Heat up another tablespoon of oil
Once hot, add the tofu and fry for a few minutes until heated through
Transfer onto the same plate as the mushrooms and set aside
Heat up another tablespoon of oil
Add the spinach along with the remainder of the sauce and heat until spinach has wilted
Transfer onto the same plate as the mushrooms and tofu
To serve:
Serve in bowls over a bed of rice and sprinkle over the spring onions, pickled ginger, salad cress, red pepper slices
Also great served with quick-pickled Chinese cabbage (see recipe below)
For the quick-pickled Chinese cabbage:
Place thinly sliced chinese cabbage in a bowl with a generous pinch of salt and leave for about 10 minutes, until cabbage has wilted
Squeeze out all the water that has come out of the cabbage and place back in the bowl
Add agave syrup, vinegar and cayenne chilli pepper
Keeps covered in the fridge for up to a few days
Notes
*You can substitute the sauce with store-bought Japanese BBQ sauce, or gochujang