sticky mushrooms & sweet and spicy tofu

I recently purchased the brand spanking new Bosh cookbook. I’ve come across their top-down filmed recipe clips on Facebook or Instagram so many times and I’ve tried a few of them – so I was very curious about this book. These sticky mushrooms and sweet & spicy tofu are some of the first things I tried from it and really liked them – so here’s my own take on their recipe.


Because ~unpopulair opinion time~: as much as I love their recipes, I think some of them call for too many ingredients and/or too many steps when there are often shortcuts. It’s totally fine if you want to play by the book, but I’m always looking for ways to simplify and shorten the time I’m spending cooking. As much as I love to cook, after work I don’t feel like spending an hour in the kitchen because when I get home I’m usually h.a.n.g.r.y.

So yes, this is a somewhat more simple version of these dishes. Making both of them are too time consuming and ambitious for a regular weekday – but they’re ideal to make on a weekend when you want to spend a bit more time in the kitchen (at least I do).


sweet & spicy tofu

Serves 2:
– 250gr firm tofu, pressed
– corn starch
– cooking oil (I use sunflower oil)
– 100ml sweetened chilli sauce (loempia saus!)
– 3 tbs soy sauce
– 1 tbs sriracha sauce
– juice from 1/2 lemon
– sesame seeds or spring onion for dressing

1. Press the tofu, the longer the better – but at least for an hour. Once pressed, cut them into even strips, about 1x1cm.
2. Coat the strips with a generous layer of cornstarch.
3. Put a pan on high heat and add enough oil to completely coat the bottom. When hot (test with a wooden spoon – if it sizzles, it’s hot enough) carefully place the cornstarch coated strips to the pan and let them cook for a few minutes. Turn them over a couple of times. They’re done when they start to harden and brown a bit. Remove them from the pan and put them on a paper towel. Remove the oil from the pan and wipe it out with a paper towel.
4. Put your pan on medium heat. Put in the sweetened chilli sauce, soy sauce, lemon juice and sriracha and let it simmer until it starts to thicken a bit. Add more sriracha to taste.
5. Turn of the heat and return the fried tofu strips to the pan. Make sure they’re all nicely coated. Transfer to serving bowl, add some sesame seeds or chopped up spring onion and you’re done!




Sticky mushrooms

– 250gr mushrooms – I use chestnut mushrooms but the original recipe calls for shiitake
– cornstarch
– cooking oil (I use sunflower oil)
– sesame oil
– 1-2 tsp freshly grated ginger
– 1-2 cloves of garlic, minced
– 2 tbs rice vinegar
– 4 tbs soy sauce
– 2 tbs light brown sugar
– sesame seeds or spring onion for dressing

1. Cut the mushrooms into 5mm thick slices. Transfer to a bowl and coat them in cornstarch.
2. Put a pan on high heat and add about 2 tbs cooking oil. When hot, add the mushrooms and let them cook until brown and somewhat crispy. Remove them from the pan and set aside for later.
3. Return the pan to the stove and put it on medium to low heat. Add the sesame oil, garlic and ginger and cook until fragrant, for about a minute or two.
4. Add the light brown sugar and let it caramelize – for about one minute.
5. Add the soy sauce and rice vinegar and mix it together with a whisk. After about a minute of cooking, sprinkle some cornstarch over the sauce to let it thicken a bit. Once you’re happy with the consistency, add the mushrooms and let them cook for another minute.
6. Transfer to serving bowl and serve with sesame seeds or chopped spring onion.


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