Ginger Tofu with Mushroom

Today's recipe was from Taste, chosen because it promised it would be quick to make.

Ingredients:

• 1 tablespoon vegetable oil
• 1 brown onion, thinly sliced
• 2 garlic cloves, sliced
• 4 cm piece fresh ginger, peeled, cut into thin slices
• 700 g firm tofu, cut into 3 cm squares
• 100 g brown mushrooms, halved
• 200 g enoki mushrooms, trimmed
• 2 tablespoons soy sauce
• 1/3 cup stir-fry sauce (of choice)
• 4 bunches bok choy
• 400 g udon noodles

Steps:

1. The first thing to do is boil water for the udon and squeeze out the water from the tofu.

2. While the water is boiling, slice the onions and garlic, then the mushrooms and ginger. Wash the bok choy, and while it's draining, slice up the tofu.

3. When the water boils, put the udon noodles in and let it cook for 2-5 minutes. Drain and coat in oil. We tossed it in sesame oil. This way, it doesn't stick.

4. Heat the oil in a pan and add the onion and garlic. Cook on medium high until it's a little brown, then add the ginger and tofu and cook for another 2 minutes. Add the mushrooms, cook until it gets a little soft, and lastly the bok choy.

5. Once the bok choy and mushrooms are cooked. Remove from heat and serve with the udon.

6. Top with sriracha.