Vegan Shogayaki (Japanese Ginger Tofu and Mushrooms)

Ingredients

For 4 portions

• 🧈 450g firm tofu
• 🍄 250g oyster mushrooms
• 🌾 3 Tbsp corn starch
• 🪴 30g ginger
• 🥣 4 Tbsp soy sauce
• 🍶 3 Tbsp mirin
• 🍶 45ml wine, rice
• 🍚 2 Tsp sugar
• 🧅 1 medium onions
• 🏺 3 Tbsp sunflower oil
• 🥬 200g green cabbage
• 🍚 320g white rice (dry)

Method

1. Rinse the rice and cook it. Shred the cabbage as finely as you can and keep it in cold water until serving, for extra crunch.
2. Peel and finely grate the ginger. Mix it with the soy sauce, mirin, sake and sugar.
3. Press the tofu dry, cut it into 1 cm slices and coat in the cornflour. Tear the mushrooms into strips and slice the onion.
4. Heat 2 tablespoons of the oil in a large frying pan over a medium-high heat. Fry the tofu for 3 minutes on each side until crisp and golden. Lift out.
5. Add the remaining oil, turn up the heat and fry the mushrooms for 4–5 minutes until browned. Add the onion and fry for 3 minutes more.
6. Return the tofu, pour in the sauce and let it bubble for 1–2 minutes, turning gently, until it thickens and coats everything.
7. Drain the cabbage well. Serve the tofu and mushrooms with the cabbage and rice, spooning the pan sauce over.