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Tofu with leek and mushroom

This tofu with leek and mushroom is cooked Japanese style. It's ready in 15 minutes so it's ideal on busy or lazy days. You can serve it as a side dish with steak or other fried meat, but it's actually a perfect vegan main course served with soba noodles or steamed rice.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 medium leeks
  • 1 red pepper
  • 200 g chanterelle mushroom torn
  • 100 g hard tofu
  • 2 Tbsp mirin
  • 1 Tbsp Japanese soy sauce Tamari

Method
 

  1. Cut the tofu into 2-3 cm cubes. Heat the oil in a pan, then brown the tofu cubes on all sides. Drain them on paper towels.
  2. Slice the leeks and pepper, then fry them in oil until soft., for about 10 minutes. Add one or two drops of mirin to avoid sticking to the pan.
  3. Add the mushrooms and the remaining mirin, stir for 2 minutes, then add the soy sauce and tofu pieces. Gently toss and serve.