King Oyster Mushroom & Tofu Yakitori
Ingredients
ngredients
5 King Oyster Mushrooms, cut into 3 lengthways
1 Block extra firm Tofu, cut into chunks
Glaze
1 cup/250ml low salt soy sauce
1 cup/250ml water
1/2 cup/100g sugar
1/4 cup/60ml rice vinegar
juice 1 lime
1 tbs ginger, chopped fine
1 tbs garlic, chopped fine
1 tbs chilli flakes
3 tbs Cornflour, mixed with 5tbs water
Pickled Cucumber Salad
1 Cucumber, sliced fine
6 Asparagus Spears, sliced fine
5 Spring Onions, sliced fine
1/2 cup/125ml Rice Wine Vinegar
2 tbs Maple Syrup
1 tsp Coriander Seeds
Pinch Sea Salt
1 tsp Chilli Flakes
Garnish
Roasted Cashew Nuts
Thai Mint
Noodles
Method
Pre heat your oven to 180 degrees C.
Place the mushroom & tofu on to your skewers & set aside.
Meanwhile add all the glaze ingredients (accept the cornflour) to a saucepan and place over a medium heat, bring the liquid to a simmer. Allow to simmer for 5 minutes before whisking in the cornflour mixture.
The liquid should thicken up into a lovely glaze like the consistency. If it becomes too thick add some water, and if too thin, slightly more cornflour/water mix or just allow it to reduce down.
Grill your skewers in a hot griddle pan or on your bbq. when the are a little coloured brush over some of the lovely glaze. Cook for 4-5 minutes on each side before placing the skewers on to a baking tray & into the oven for 15 minutes.
Meanwhile toss the salad ingredients together in a small mixing bowl.
When the skewers are cooked, serve up with noodles, salad & garnish with nuts & fresh herbs.
