Vegan Beef Pepper Lunch
This sizzling hot lunch plate with tofu, marinated oyster mushrooms and a crispy rice bottom is what makes this dish unique - paired with their signature 'honey' garlic sauce this is perfection!
Servings: 2
Ingredients
Pepper Lunch
- 2 cups oyster mushrooms
- 1 block tofu 200-250g
- 1/2 cup corn
- 2 tbsp vegan butter
- black pepper
- 3 stalks spring onions
- 2 servings rice
Marinade for Mushrooms
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tsp black pepper
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sweetener
'Honey' Garlic Sauce
- 1/4 cup light soy sauce
- 1 tbsp minced garlic
- 1 tbsp garlic powder
- 1 tbsp coconut cream
- 1/4 tsp black pepper
- 1 tsp corn starch + 1/4 cup water
- splash of water
Instructions
- Shred oyster mushrooms into bite sized mushrooms with hand. Marinate the mushrooms in the marinade overnight or around 15-30 minutes.
- Make your honey garlic sauce by adding soy sauce to a small pan. Then add garlic powder and minced garlic.
- Add black pepper. Mix well and bring to a sizzle.
- Add corn starch slurry and wait for the sauce to thicken by stirring it. Add a splash of water if it's too thick.
- Once that's done, add a tbsp of coconut cream, mix well and keep on low heat for 2-3 minutes.
- To a large pan, grease with olive oil. Place your cup of rice. Switch on heat to low and add tofu slices, marinated mushrooms, and corn. Cook them for 10 minutes, flipping them where necessary.
- Add black pepper, vegan butter and scallions to the lunch. Once the rice forms a crispy bottom, you can serve the meal with the pan OR mix all of the ingredients together and top with some of that honey garlic sauce. You can also add this sauce when you're having the meal with the pan.
- Stir fry until fragrant. Serve!