Hoisin-braised tofu with mushrooms and Napa cabbage

Ingredients

For 1 serving

• Tofu160 g
• Button mushrooms120 g
• Napa cabbage150 g
• Hoisin sauce1 tablespoon
• Soy sauce1 teaspoon
• Vegetable broth100 ml
• Ginger5 g
• White rice60 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: gluten, nuts, soy, celery,

In season: October – March

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile drain the tofu, pat it dry with kitchen paper and cut into 1 cm slices. Wipe the button mushrooms with a damp cloth and slice them; peel and chop the ginger; cut the Chinese cabbage into 2 cm strips.
3. Heat the groundnut oil in a frying pan over medium-high heat and brown the tofu for 2 minutes per side, until golden; push it to the sides.
4. Add the ginger and mushrooms and stir-fry for 3 minutes, until the mushrooms have released their water and browned.
5. Add the Chinese cabbage, hoisin sauce, soy sauce and vegetable stock, cover and braise over medium-low heat for 6 minutes, until the cabbage is tender and the liquid has reduced a little.
6. Serve the tofu and vegetables over the rice with the braising juices.