Cooking Mushroom Teriyaki and Tofu Curry For Dinner Meal

Comfortable food for dinner is worth it for a tiring day.

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My enthusiasm for cooking will increase many times after I stock my refrigerator with fresh vegetables! After shopping at the evening market, I immediately made dinner.

I have to cook quickly so I can still get sunlight for good food shots. I want to cook beautiful and fresh Oyster Mushrooms.

Unfortunately, when everything was finished cooking, I was left with sunlight. So, I apologize to you if the photos of my cooking today look noisy because of the dark.

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TERIYAKI MUSHROOMS

Have you ever heard of Teriyaki Sauce? Honestly, I got to know this term through Japanese cooking.

The taste of Teriyaki Sauce is a combination of sweet and savory, which I often use in my cooking. The difference is, the original version of Teriyaki Sauce uses typical Japanese alcohol as well as several other ingredients. They also use soy sauce and sugar.

Meanwhile, my version of Teriyaki Sauce is simpler. I use sweet soy sauce so I don't need to add sugar. Also, do not use alcohol.

Teriyaki Sauce is suitable for serving with various protein intakes, such as meat, chicken, egg, mushrooms, tofu, and more. Since this time is vegan version, so I use Oyster Mushrooms.

How to make Mushrooms with Teriyaki Sauce is also fairly easy. We only need to marinate the mushrooms for about 15 minutes with Teriyaki Sauce before cooking further.

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The Ingredients

• 150 grams of Oyster Mushrooms
• 50 ml of water
• 3 tablespoons sweet soy sauce
• 2 cloves of garlic, grated / mashed
• 1/2 teaspoon of salt
• 1/2 teaspoon of coriander powder
• (optional) 1/2 teaspoon of Chili powder and Chili flakes
• celery leaves

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Preparing Teriyaki Sauce

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Prepare a bowl. Then, add all the sauce ingredients. Except for celery leaves. After that, stir evenly.

If you feel that the sauce is not enough to marinate your mushroom stock, you can add more water or soy sauce. But for me, this is a sufficient amount.

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Marinating Mushrooms

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After you have finished making the Teriyaki Sauce, make the mushrooms in smaller pieces using only your hands. Then put it in the Teriyaki sauce.

Wait about 10-15 minutes until the oyster mushrooms are completely marinated.

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Cook Mushrooms

After 15 minutes, heat a pan. Then add mushrooms with all the Teriyaki Sauce.

Cook about 5 minutes, or according to your texture preference. Before removing them, add chopped celery leaves.

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TOFU CURRY

While waiting for the Oyster Mushrooms to marinate, we can cook Tofu Curry. For curry seasoning here I only use simple spices.

You can also just use an instant vegan curry seasoning product which is widely sold in the market.

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The Ingredients

• 2 small blocks of tofu or up to 200 grams of tofu
• 2 small cloves of red onion, finely chopped
• 1 clove of garlic, finely chopped
• 200 ml of coconut milk (not thick coconut. So make sure you have mixed the thick coconut milk with water first.
• 2-3 cm of cinnamon stalk
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of salt
• 2 star anise
• 2 cloves

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Fry Tofu

Heat the cooking oil. Then, fry tofu until golden brown. Remove them and set aside.

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Make Curry Sauce

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Heat the cooking oil. Add chopped garlic and onion. Stir-fry for a while, then add turmeric, cinnamon stalk, star anise, cloves, and salt.

Once they are caramelized, add coconut milk. Continue to stir well.

Then, add tofu. Take them simmer, then lift them.

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SERVING

I serve those meals with rice. The good news is, now I have started to eat rice in normal amounts because my weight is normal after doing the weight-loss diet.

I also serve mushrooms teriyaki with fresh hydroponic lettuce. You can also add sesame seeds for the topping.

Well, my husband said that those mushrooms teriyaki are similar to meat. Whoa, glad he likes mushrooms this time. To be honest, usually my husband is quite picky about mushrooms. But for this teriyaki mushrooms, he talks differently and he likes it. All things are going well. ❤️❤️❤️ See you, another story from my kitchen!

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

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Best Regards,
Anggrek Lestari

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