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    Home » Recipes » Blog

    My recipe for the new Oxfam Vegetarian Cookbook, Panko Crumbed Tofu & Mushies

    August 29, 2013 By Sara McCleary Updated November 29, 2020 - This post may contain affiliate links

    Jump to Recipe

    I am thrilled to share the news that a recipe of mine appears in the latest edition of Oxfam's Vegetarian Cookbook.  It's such an honour to be included.  To see my recipe nestling in between Kylie Kwong's Sun Choi Bao of Vegetables and Stephanie Alexander's Spiced Cauliflower Masala is a complete buzz.

    This year is a very special year for Oxfam Australia , they are celebrating their 60th anniversary.  Congratulations guys!  Oxfam works tirelessly around the world with communities providing people with skills and resources to create their own solutions to poverty.  Beside long-term development programs, campaigning for change and assisting in emergencies, there is the Oxfam Trading Division.  You may know this division better as the Oxfam Shop.

    Along with their fair trading products, such as tea, coffee, chocolate, homewares, and even Kylie Kwong's tableware range, they sell the very popular Oxfam Vegetarian Cookbook.  The cookbook was first published in 1989.  24 years later the cookbook finally gets a well deserved update.  The latest edition features 70 recipes from the Oxfam community, celebrity chefs and a few Aussie food bloggers.  Really is a highlight of blogging for me to be involved, and I want to thank Sara Pelvin from Oxfam for believing that I was worthy of being included.

    The new edition of the Oxfam Vegetarian Cookbook will be available through Oxfam shops nationally from 30th August 3013, for $24.95.  Or you can purchase it through their online shop.

    panko crumbe tofu & mushrooms

    I created a recipe for the cookbook which is inspired by my love of Japanese ingredients.  I am a big fan of tofu, especially when it has been deep fried.  I love the silken junket like filling against a crisp outer coating.  Plus there is no hiding my love of mushrooms.  The decision was an easy one to pair two of my favourite ingredients together.  Here I give you my recipe for Panko Crumbed Tofu & Mixed Mushrooms, I hope you enjoy.

    Panko Crumbed Tofu & Mixed Mushrooms Recipe

    Recipe Author: Sara McCleary
    Print Recipe Pin Recipe
    Prep Time 1 hr 10 mins
    Cook Time 15 mins
    Total Time 1 hr 25 mins
    Course Main
    Servings 2
    Calories 684 kcal

    Ingredients

    • 250 grams silken firm tofu
    • 2 cups panko crumbs
    • 75 grams ½ cup plain flour
    • 1 egg beaten
    • canola oil
    • 25 grams butter
    • 1 teaspoon sesame oil
    • 2 teaspoon freshly grated ginger
    • 1 clove garlic crushed
    • 2 spring onions green onions sliced
    • 200 grams mixed mushrooms
    • 2 dry shitake mushrooms
    • pinch ground white pepper
    • pinch of sansho pepper
    • 8 teaspoons 2 Tablespoons soy sauce
    • 8 teaspoons 2 Tablespoons mirin
    • 8 teaspoons 2 Tablespoons sesame seeds

    Instructions
     

    • Remove tofu from its package and drain. Wrap tofu in a clean tea towel and place on a plate. Place another plate on top of the wrapped tofu to act as a weight, and place in the fridge for 1 hour to extract excess moisture.
    • Remove tofu from tea towel and then cut in half horizontally, then cut each thin slice in half vertically. You will end up with four pieces of tofu.
    • Gently toss tofu in plain flour, dip in beaten egg and then cover in panko crumbs. Repeat for remaining tofu.
    • In a large non stick pan, heat 1 cm of canola oil. Test oil with a panko crumb to check heat. When panko crumb sizzles and browns gently the oil is ready. Fry your crumbed tofu. When brown, place on paper towel to absorb any excess oil, then transfer tofu on a lined baking tray and place in oven on low heat to keep warm while cooking the mushrooms.
    • In a large non stick pan head sesame oil and butter. Then add ginger, garlic and spring onions. Cook for 1 minute and then add mushrooms, peppers, soy sauce and miring. Cook for around 4 minutes until the mushrooms are soft. Remove from heat and set aside.
    • Place tofu on plates and then cover with mushroom mixture. Sprinkle with sesame seeds and serve immediately.

    Nutrition

    Serving: 1gramsCalories: 684kcalCarbohydrates: 89gProtein: 26gFat: 25gSaturated Fat: 9gCholesterol: 108mgSodium: 1714mgFiber: 7gSugar: 12g
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
    tofu and mushrooms 2

    You can pick up your copy of Oxfam's Vegetarian Cookbook.  Filled with delicious recipes to satisfy any vegetarian or even the die-hard carnivore with meatless deliciousness.

    Sara xxx

    « Peanut Butter Shortbread Cookies
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    Reader Interactions

    Comments

    1. Cameron

      January 28, 2014 at 8:46 am

      Great recipe looking recipe, I was given the book for Christmas and this is first cab off the rank. Just one thing, you make no mention of what to do with the Kirin and soy sauce. I am going to throw it in with the mushrooms toward the end, is this about right?

      Reply
      • Sara

        January 28, 2014 at 10:03 am

        HI Cameron

        Thank you so much for bringing this to my attention. Yes you are right, the mirin and soy sauce go in at the same time you add the mushrooms and peppers. So glad you like the look of the recipe.

        Cheers
        Sara

        Reply
    2. Nic @diningwithastud

      September 06, 2013 at 3:39 am

      OMG this looks SO good! Congrats on the addition 🙂 I can see why! I want this for dinner 😀

      Reply
    3. Food is our religion

      September 02, 2013 at 9:51 am

      wow congrats Sara! mushoom and tofu are two of my favs! awesome combination

      Reply
    4. vegeTARAian

      September 02, 2013 at 8:18 am

      Sara this is fantastic - mushrooms, tofu and panko are three of my favourite things! Looks delicious

      Reply
    5. Chad Eatin

      August 31, 2013 at 8:48 am

      Well done, photos are drool worthy

      Reply
    6. Tina @ bitemeshowme

      August 29, 2013 at 11:29 pm

      Congratulations Sara 🙂 And what a recipe to be featured with. It sounds all sorts of amazing x

      Reply
    7. [email protected]

      August 29, 2013 at 10:46 pm

      Congrats gorgeous! Love the photos... methinks you need to make this for me next time I'm over 😉 Also, those plates look fab. x

      Reply
    8. Anna @The Littlest Anchovy

      August 29, 2013 at 12:36 pm

      Congratulations Lovely! What an honour! I looove this recipe. Two of my favourite Japanese flavours together - and I bet that the texture of this is to die for. xo

      Reply
    9. milkteaxx

      August 29, 2013 at 7:14 am

      congrats sara!

      Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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