Tomato Stew with Mushroom and Tofu

Soft chopped · 25 min · 3 portions

10m+VeggieAllergen: soyQuick

INGREDIENTS

  • 6–8 anchovies
  • 3 cloves garlic, minced
  • 2 medium tomatoes, chopped
  • 4–5 baby king oyster mushrooms
  • 1 small pack enoki mushroom
  • 1 small pack silken tofu
  • Water
  • Salt, to taste

HOW TO COOK

  1. 1Fry the anchovies and garlic briefly to build a flavourful base.
  2. 2Add the tomatoes and mushrooms with enough water to cover, and simmer until soft.
  3. 3Gently stir in the silken tofu and warm through.
  4. 4Season lightly and serve with rice.
🔗Source: Nourishing Ezra (Instagram)

Always follow your paediatrician's guidance on allergens and choking-hazard textures. Cook eggs, fish and meat thoroughly and serve food just warm.