Asian Tofu 'Beef' Bowls

Sauce

• 2 tbsp vegetarian mushroom sauce (32g // vegetarian oyster sauce)
• 1.5 tbsp hoisin sauce (24g)
• 3 tbsp soy sauce (45g)
• 1 tbsp mirin or rice vinegar (15g)
• 1 tsp sugar (4g)
• 1 tsp sesame oil (5g)
• 1/2 tsp black pepper
• 1 14 oz block extra firm tofu (400g // frozen and defrosted)*
• 1 tsp sambal oelek, optional

Tofu “Beef”

• 3 garlic cloves, minced (9g)
• 1 small onion, diced (100g)
• sesame seeds, for garnish
• scallions, for garnish

1. 1

   Mix all the sauce ingredients into a bowl and set aside. Squeeze out any excess liquid from the tofu.

2. 2

   Fry onions and garlic in a large pan or wok over medium high heat until browned (1 minute).

3. 3

   Crumble in the tofu and fry for 1 minute to allow excess liquid to evaporate.

4. 4

   Pour in the sauce and cook for another 3-4 minute until the tofu has absorbed the sauce. Fry for another 2-3 minute to get more browning and crisp tofu bits.

5. 5

   Serve immediately over rice and garnish with scallions and sesame seeds.