Vegan oyster mushroom and tofu bulgogi

Ingredients

For 1 serving

• Oyster mushrooms200 g
• Tofu120 g
• Pear50 g
• Soy sauce1 tablespoon
• Garlic1 clove
• Agave syrup1 teaspoon
• Onion50 g
• Brown rice60 g
• Sesame oil2 teaspoons
• Sesame seeds1 teaspoon
• Saltto taste

Contains: gluten, soy, sesame,

In season: October – March

Method

1. Rinse the brown rice and cook it in plenty of boiling salted water for about 30 minutes, until tender but with a little bite; drain.
2. Meanwhile peel and grate the pear and mix it with the soy sauce, grated garlic, agave syrup and half the sesame oil.
3. Tear the oyster mushrooms into strips by hand, drain and pat dry the tofu and cut into 1 cm slices; turn everything in the marinade and leave for 10 minutes.
4. Slice the onion. When the rice is nearly ready, heat the remaining sesame oil in a frying pan over medium-high heat and stir-fry the onion for 2 minutes, until soft.
5. Add the mushrooms, tofu and marinade and cook for 6 minutes, turning gently, until the liquid has evaporated and the mushrooms are caramelised at the edges.
6. Serve over the rice and finish with the sesame seeds.