Mushroom Boosted Sticky Tofu

Prep Time: N/A | Cook Time: N/A | Serves: N/A

Made with our Vitamin D filled Mushroom SuperBlend, this sticky and sweet dish is bound to tickle your tastebuds and nourish your body this winter.


  • 1/4 Cube Chopped Tofu
  • Handful of Asparagus
  • Handful of Broccoli
  • 1 Red Pepper
  • 1 tbsp Serving of Mushroom SuperBlend
  • 2 tbsp Agave
  • 3 tbsp Soy Sauce
  • 1/2 tsp salt
  • 1/2 tsp sesame seeds
  • Small Bowl of Corn Starch
  • Oil for cooking


  • Strain the tofu (to release the water) and then cut up into cubes
  • Chop up the Asparagus, Peppers and Broccoli and fry on a low heat with oil
  • Roll the Tofu in the corn starch until fully covered
  • Add oil to another frying pan and fry the tofu on all sides on a medium heat until golden
  • Add the Soy Sauce first and stir in with the tofu
  • Add a small amount of Mushroom SuperBlend while continue stirring, and then add a small amount of Agave while stirring to avoid clumping
  • Repeat until you have used up all of the Mushroom SuperBlend and Agave syrup - You should have a thick but smooth sticky sauce in the pan
  • Take the Asparagus, Peppers and Broccoli off of the heat and put on plate.
  • Once the Mushroom SuperBlend, Agave and Soy Sauce have combined and covered the tofu, take the tofu and place it on the plate
  • Pour the remaining of the sauce over the vegetables (Note: We recommend adding the sauce quickly after taking off of the heat to avoid it sticking to the pan)
  • Sprinkle with Sesame seeds to finish the dish

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