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Vegan East Asian Recipes
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Mushroom with Tofu-Satay Style
from: Nithya Krishnaswamy - New York/USA

This will serve 2-3 people.

  • 1 cup of boiled noodles,
  • 1 cup powdered raw peanuts,
  • 4 dried red chillies (available in Asian stores),
  • Firm Tofu cut into cubes,
  • 1 tsp minced garlic,
  • 1 pack of button mushrooms chopped into small pcs,
  • 1tsp brown sugar,
  • 1/4 cup soy sauce,
  • 2 tbsp Rice Vinegar,
  • 1 bunch green onions chopped,
  • Salt to taste.
Fry green onions till still crisp in a saucepan in a little quantityof vegetable oil.

Add the mushrooms and cook till soft.

In the meantime grind the raw peanuts and the red chillies in a food processor.

Add this mixture to the saucepan along with soya sauce, brown sugar and vinegar.

Cook it on the gas top till it blends well.

Add salt to taste.

Add the tofu and just heat it a little and then add the noodles and mix it well and serve hot.

You may vary the dry chillies to make it more spicy.
This version is also fairly spicy.

Cook the pasta, drain it, add it to the eggplant sauce, stir quickly and let it season for 3 minutes with fire on.
Serve soon.