Made with koya tofu instead of chicken — use your favorite mushrooms.
Cooking time: 30 minutes
Calories: 392 kcal (per serving)
Salt: 0.6g (per serving)
Ingredients ( 8 servings)
- KoyaTofu(Diced): 99g (1pack)
- Water: 400ml
- Salt/ Pepper: as you like
- Mushroom: 200g
- Shiitake mushroom: 240g
- Butter: 80g
- Olive oil: 60g
- Garlic: 20g
- Broccoli: 120g
- White wine; 200ml
- Fresh cream: 320ml
- Ground black pepper: as you like
Allergen Information
Soy, Milk constituent
How to cook
- Cut the mushrooms and shiitake mushrooms into quarters. Finely chop the garlic. Divide the broccoli into small florets.
- Melt the butter in a frying pan over medium heat. Sauté the mushrooms and shiitake mushrooms, season with salt and pepper, then add water. Once it comes to a boil, add the koya tofu. Simmer until most of the liquid has evaporated and the tofu is lightly browned on both sides. Remove from the pan and set aside. (The tofu should release a little moisture when gently pressed.)
- In the same pan, add olive oil and garlic and cook over low heat until fragrant. Add the broccoli and sauté briefly. Pour in the white wine, cover with a lid, and steam for 3 minutes.
- Return the tofu and mushrooms to the pan. Mix well, add the fresh cream, and simmer until the sauce thickens. Season with salt and ground black pepper to taste.