Chanterelle, Quinoa and Tofu Stir-fry

Chanterelle, Quinoa and Tofu Stir-fry

By
From
Green Kitchen At Home
Serves
4
Photographer
David Frenkiel

Whenever we have half a bag of this and some leftovers of that, we bring out the frying pan and stir-fry our way to dinner. Cooked rice is a common base but since we more often have a jar of quinoa in the fridge, we usually go for that.

In Scandinavia we are fortunate enough to have chanterelles, porcini and funnel chanterelles available in most forests during the autumn. It’s free food! Unfortunately, both David and I are terrible at foraging. We either get lost in the forest or constantly look in the wrong areas and end up with only just enough mushrooms to cover a sandwich or fill-out a stir-fry. That’s how this recipe was born. With too few chanterelles for a mushroom stew, and some leftover quinoa and tofu in the fridge, we improvised and came up with this. Luise

Ingredients

Quantity Ingredient
1 tablespoon extra-virgin olive oil or butter
1 onion, peeled
2 cloves of garlic, peeled
1 teaspoon fresh ginger, grated
1 fennel bulb, stalks removed, fronds set aside for garnish
1 courgette, topped and tailed
400g organic firm tofu, drained
300g chanterelles or mushrooms of choice, cleaned
300g Quick quinoa, cooked rice or millet
sea salt
freshly ground black pepper
2 handfuls baby spinach

To Serve

Quantity Ingredient
raw or blanched corn cob kernels
crumbled feta
1 large handful roughly chopped fresh fennel fronds and/or flat-leaf parsley leaves
sea salt
freshly ground black pepper
lime juice
olive oil

Method

  1. Heat the oil or butter in a large frying pan on a medium heat. Finely chop the onion and garlic, add them to the pan together with the ginger, and sauté for about 5 minutes or until the onion begins to soften. Roughly chop the fennel and courgette and cut the tofu into cubes. Add the vegetables and tofu to the pan and sauté for a further 5 minutes.
  2. Slice the mushrooms into strips, add to the pan and sauté until all of the vegetables are tender. Stir through the quinoa and let it fry for 2–3 minutes. Season to taste with salt and pepper, remove from the heat and stir through the spinach.
  3. Serve topped with a sprinkling of corn kernels, feta, herbs and seasoning and a generous squeeze of lime juice and a drizzle of olive oil.

Tips

  • For a vegan alternative, leave out the feta and add 1 tsp of nutritional yeast with the tofu.

    Sweet and fresh corn cobs can be pleasantly juicy raw, but some types need to be blanched first to soften up.
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