Tofu & Mushroom Cups

---

SERVES FOUR 
PREP TIME: 30 MINS 
COOK TIME: 20 MINS

---

---

Ingredients

---

5 GARLIC CLOVES, MINCED

1 CHILLI, DE-SEEDED AND FINELY CHOPPED

1/2 RED ONION, DICED

5CM KNOB GINGER, GRATED 

3 STALKS SPRING ONION, DICED

3/4 PORTOBELLO MUSHROOMS, DICED

1/4 CUP GREEN CABBAGE, SLICED

1/2 SLAB FIRM TOFU, SHREDDED 

1 CUP MIXED HERBS [CORIANDER, MINT, BASIL] ROUGHLY CHOPPED 

JUICE 1 LIME

1 TBSP OYSTER SAUCE

1 TSP SESAME OIL 

2 TSP TAMARI

1 TBSP KECAP MANIS

2 EGGS [OPTIONAL]

CRACK SALT + PEPPER

TORN LETTUCE CUPS, TO SERVE

CORIANDER LEAVES, TO SERVE

DICED CUCUMBER, TO SERVE

FRESH LIME, TO SERVE

FRIED ENCHALLOTS, TO SERVE 

---

Utensils

---

SHARP KNIVES

GARLIC MINCER

MEDIUM FRY PAN

---

Method

---

1. PREPARE ALL INGREDIENTS, AS ABOVE
   

2. HEAT A FRY PAN OVER MEDIUM HEAT AND ADD A DRIZZLE OF SESAME OIL
   

3. ADD GARLIC, CHILLI, ONION AND GINGER, SAUTÉING UNTIL FRAGRANT OR THE ONION IS TRANSLUCENT 
   

4. ADD MUSHROOM, COOKING OFF UNTIL IT BEGINS TO WILT
   

5. ADD SLICED CABBAGE, SPRING ONION STIRRING THROUGH
   

6. CRUMBLE IN TOFU
   

7. ADD SAUCES AND LEMON JUICE, TO YOUR TASTE, ADJUSTING AS YOU LIKE MORE ACIDITY OR SALTINESS
   

8. CRACK IN EGGS, STIRRING GRADUALLY TO SCRAMBLE
   

9. PREPARE SERVING INGREDIENTS, SCOOPING MIX INTO LETTUCE CUPS AND ADDING TOPPINGS - ENJOY!

---