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One of the best things about living in Queensland is the glut of fresh turmeric we have available at this time of year. It’s super easy to grow in both a garden bed or pot and if you have some space I recommend planting some as once it’s established you’ll have fresh turmeric for years to come. And nothing tastes better than fresh turmeric!
This turmeric infused tofu and oyster mushroom dish was inspired by our first batch of homegrown oyster mushrooms and the ever present desire to utilise the extra turmeric while its at its freshest.
If you cant find fresh turmeric you can omit it or replace it with more dried. Turmeric also freezes really well and you can grate it in straight from frozen so if you do get extra freeze it!
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“Don't let the two step process or slightly longer list of ingredients put you off making this! It's actually really simple.”
Turmeric is a rhizome that, like ginger has so many amazing proven health properties that I try to include both fresh and dried in my weekly meal plans. Its great at helping muscle recovery and joint problems so its especially good for those who live an active lifestyle!
To make this meal more time efficient I like to use precut vegetables such as a kaleslaw or stir fry mix. This saves time and you get a wider variety of vegetables in your meal without having to over purchase.
Turmeric Infused Tofu & Oyster Mushroom Ahimsa Bowl
Serves 2
The Ingredients - Marinade - Step 1
1/4 Teaspoon Ground Turmeric
1/4 Teaspoon Ground Ginger
1/2 Teaspoon of Garlic Powder
2 Tablespoons Soy Sauce or Tamari
1/2 Tablespoon of Fresh Grated Ginger
1/2 Tablespoon of Fresh Grated Turmeric
250g of oyster mushrooms
200g of tofu cut into approximately 3cm by 1cm squares
The Ingredients - The Sauce - Step 2
1/4 Teaspoon Ground Turmeric
1/2 Teaspoon Ground Ginger
1/2 Teaspoon of Garlic Powder
1 Tablespoons of Fresh Grated Ginger
1 Tablespoons of Fresh Grated Tumeric
2 Tablespoons of Peanut Butter - Smooth or Crunchy your choice :)
3 Tablespoons of Soy Sauce or Tamari
1 Tablespoon of Maple Syrup
8 Tablespoons of Water
Optional: Replace water with Coconut Milk
For the bowl
Your choice of grain such as brown rice, quinoa or buckwheat. I use half a cup of grain per bowl.
Chopped vegetable, you can use any veg you like here but I recommend either a stir fry mix or some thinly sliced Asian veg such as Bok Choy.
Optional: Chilli Flakes, Sesame Seeds and Fresh herbs such as Coriander and Parsley to serve
The Method – Could it get any simpler?
Step 1: The Marinade
Mix all the ingredients together in a bowl, cover and allow to marinade while you make the sauce
Step 2: The Sauce
To make the sauce add the ground ginger, garlic and turmeric to a saucepan and heat for 30 seconds to release the aromatics before adding the fresh spices. I like to use a mini grater or zester such as this one to grate straight into the pan.
Cook for another 30 seconds then add the peanut butter, soy sauce, maple syrup and water,
Stir through till fully combined. Allow the mixture to bubble and thicken before removing from the heat.
You can add more water at this point if it gets to thick
Step 3: Putting it all together!
Once the sauce is made pour 1 tsp of oil into the frypan and swirl to coat before adding the tofu and mushroom mixture. Fry for around 5 minutes until the mushrooms are cooked.**
To serve heat the precooked rice or quinoa and place half a cup in each bowl, accompanied by a serve of precut stirfry veggie mix.
Top with the tofu and and oyster mushrooms.
Drizzle with the satay sauce and top with some fresh herbs, coriander and parsley both work as well as some sesame seeds.
** If you have an airfryer you can cook the tofu and mushrooms in there for a crispier finish!
This recipe will serve two bowls but as with all my recipes you can alter the quantities of everything to your own taste.
This is not a sponsored post, all products mentioned are used because I LOVE them!
Happy Creating!
💕Lia xoxo