This mushroom tofu stir fry is super quick to whip up and brimming full of umami flavours. This recipe is vegan,  gluten and dairy free, and very tasty!

Ingredients:

1 cup sliced portobello (or shitake) mushroom
1 cup enoki mushrooms
½ block firm tofu
2 tbsp sesame oil
1 head of broccoli, chopped roughly
1 tbsp tamari, or more to taste
2 crushed garlic cloves
2 tsp minced or grated fresh ginger
1 tbsp maple syrup
½ cup green onion, sliced
¼ cup chives
Kosher salt and black pepper to taste

Method:

1. Heat sesame oil in a wok over high heat. Fry the portobello and enoki mushrooms for 2-3 minutes.
2. Add the green onion, garlic, ginger, broccoli and fry for 1-2 minutes.  
3. Reduce heat to medium low adding tofu, tamari sauce, and maple syrup. Stir fry for a further 5 minutes.
5. Serve immediately and garnish with sesame seeds, chives, salt and pepper to taste. Enjoy!

Serves 4