Soya cubes with mushrooms and broccoli 

Soya cubes with mushrooms and broccoli
900 kcal


Preparation:40 min
Ready in:40 min
1 serving contains (Percentage of daily recommendation)
Calories900 kcal(45%)
Protein70 g(140%)
Fat27 g(34%)
Carbohydrates107 g(41%)
Added Sugar0 g(0%)
Roughage13 g(43%)

Recipe Development: EAT SMARTER


For servings

For the seaweed rice
1 ¼ cupsBasmati rice
1 tablespoonDried seaweed sheet (from Asian supermarket)
For the tofu and vegetables
3 ⅓ cupsSmoked tofu
2 tablespoonssoy sauce
4 cupsBroccoli prepared into florets
2 ½ cupsOyster mushrooms
1large onions
1 clovegarlic
4 tablespoonssoybean oil
⅞ cupsvegetable stock
3 tablespoonsOyster sauce
five spice powder
½red chile peppers finely chopped


1 Cook the rice according to the package instructions, mixing in the seaweed a few minutes before the end of cooking time. Cover and keep warm until time to serve.
2 While the rice is cooking prepare the tofu and vegetables: dice the tofu and marinate in soy sauce.
3 Prepare the vegetables: Blanch the broccoli in boiling, salted water for 1-2 minutes, then drain, refresh in cold water and drain well. Clean the mushrooms and cut into bite-sized pieces.
4 Place the diced tofu on aluminium foil, preheat the grill and grill the diced tofu on the second shelf down for 10-12 minutes.
5 Meanwhile peel and finely chop the onion and garlic. Heat the oil in a wok and fry the chopped onion and garlic. Add the mushrooms and broccoli and stir-fry, then add the chilli and stir-fry briefly. Add the five-spice powder, soy sauce and oyster sauce. Finally stir in the vegetable stock and boil until reduced slightly.
6 Serve the seaweed rice onto warmed plates, add vegetables and tofu and serve.


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