VEGAN TOFU STUFFED MUSHROOMS WITH VIETNAMESE CORIANDER
by Thao Le
Today Anchay.vn will show you how to make Tofu Stuffed Mushrooms with Vietnamese Coriander. An extraordinary and delicious dish, as well as very attractive and easy to cook. We would like to welcome you in the kitchen to make this delicious dish right now!
Total Time
20 mins
Difficulty
Easy

Simple Tasty Recipes
Ingredients for 1 Servings
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100 gramsKing Oyster Mushroom
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100 gramsdried Shiitake Mushroom
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100 gramsWhite Reishi Mushroom
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100 gramsLemongrass (minced)
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30 gramsVietnamese Coriander (thinly chopped)
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80 gramsroasted Peanuts (minced)
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3 PiecesTofu (pre-fried)
Time
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Preparation Time10 mins
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Cooking Time10 mins
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Total Time20 mins
Goes Great with
Method
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Wash and rinse the white tofu briefly and fry till golden on each side. You may also buy pre-fried to save a shorter time.
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In the preparation of 3 different varieties of mushroom, cut off the base then wash out and drain. After that diced each of it.
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Lemongrass may be minced yourself or bought the pre-fried.
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Wash and drain the coriander before chopped it thinly.
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Step 1: Cooking Heat a little olive oil in a pan, then add the minced lemongrass and stir-fry for 2 minutes. When the lemongrass starts to smell good, add the mushrooms to the stir-fry.
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Add 1 teaspoon vegetarian seasoning powder or replace 1/2 teaspoon salt to make the ingredients more tasty.
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After more than 5 minutes remove pot from the heat or when mushrooms and lemongrass are golden and dry.
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Step 2: Finished We are almost done preparing the dish at this point.
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Now add the thinly chopped Vietnamese coriander and minced peanuts to the stir-fried mixture dish.
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Then prepare the fried tofu pieces by cutting a hole in the center with a knife and stuffing them with the mixture.
Notes:


Goes Great with