Sticky Tofu with Miso Shitake

Ingredients

• STICKY TOFU:
• 300g firm tofu pressed
• 1/4 cup corn starch
• 2 Tbls oil
• 3 Tbls butter
• 3 Tbls Sriracha sauce
• 2 Tbls maple syrup
• 1 Tbls salt reduced soy sauce
• MISO SHITAKE :
• 2 1/2 Tbls red miso paste
• 2 Tbls mirin
• 2 Tbls sake
• 1 1/2 Tbls caster sugar
• 1/2 bunch gai lan - stems and leaves separated
• 1 baby buk choy - sliced lengthways
• 1 baby pak choy - sliced lengthways
• 150g snow peas trimmed
• 1 Tbls oil
• 125g shitake mushrooms - sliced
• 3 tsp sesame seeds- toasted
• GARNISH : green onion & chilli finely sliced
• rice to serve

Method

1. If serving with rice cook this first.
2. Arrange gai lan stems in a large steamer over a large pan of boiling water, cover and steam for 2 minutes.Add the leaves, buk choy and snow peas, cover and steam for 3 minutes or until just tender.
3. Pat dry your tofu and tear into chunks. Toss with flour to coat.
4. Heat your oil on medium high heat and add your tofu. cook stirring occasionally until tofu is golden and crisp.
5. Mix the butter, sriracha, maple syrup and soy sauce and add to the tofu, stir to coat.fry a few more minutes until browned and sizzling. remove from heat.
6. Meanwhile heat a pan on high heat and add your oil, add your mushrooms and fry for 2 minutes or until golden. while the mushrooms are cooking mix together the miso, mirin, sake, and sugar. add the sauce mixture to the mushrooms and toss for 30 seconds or until sauce thickens.
7. Place your rice in a bowl (if using) and top with spring onions. Place your sticky tofu on a plate and top with sliced chilli. Place your vegetables on the plate or in a separate bowl and top with the mushroom sauce mixture.
8. Enjoy!

Product used in recipe

• ABC - Extra Hot Chilli Sauce
• Lee Kum Kee - Salt Reduced Soy Sauce
• Obento - Cooking Sake
• Obento - Mirin Seasoning