Tofu with sweet basil and cashew

Serves 2

Difficulty: Easy **

200 g tofu
Handful sweet basil
10 ml mushroom sauce
10 ml soy sauce
2 handfuls cashews
5 champignon mushrooms
¼ paprika
2 cloves garlic
1 onion
chili

 

1. Pre-slice onion, mushrooms and paprika.

2. Crush garlic and fry in wok until golden brown

3. While waiting, cut tofu into cubes and add to wok when garlic is ready.

4. Immediately add soy sauce and mushroom sauce.

5. Add onions, mushrooms, cashews and paprika, stirring constantly.

6. Finally, add chili to taste and basil leaves.  Stir-fry for another 20 seconds and remove from heat.

5. Serve with rice.

About the ingredients:

My previous post discusses soy sauce in some depth.  This time, you may be wondering what mushroom sauce is.  First of all, it's not mushroom soy sauce, which is often to be found next to the soy sauce in an Asian grocery.  It's a vegetarian substitute for oyster sauce, so it'll be thick.  My mom, who's not a vegetarian, prefers mushroom sauce to oyster sauce, saying the smell of it is better.