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Mushroom and broccoli stirfry with balsamic glaze

Mushroom and broccoli stirfry with balsamic glaze


For 4

You will need...

  • 80 ml Balsamic vinegar
  • 30 ml Brown sugar
  • 1 Sprig of thyme
  • 3 ml Lemon zest
  • Olive oil for frying
  • 250 g Tofu, drained and cubed
  • 10 ml Garlic, grated
  • 10 ml Ginger, grated
  • 500 g Mixed mushrooms (button, portabellini & oyster)
  • 1 Red pepper, seeded and thinly sliced
  • 1 bunch Spring onions cut into 1cm slices
  • 300 g Tender stem broccoli, trimmed and blanched
  • Salt and freshly ground black pepper

Mushroom and broccoli stirfry with balsamic glaze Method

  1. Balsamic Glaze:
    Heat vinegar and sugar in a small saucepan over medium heat, stirring until sugar dissolves.
  2. Add thyme.  Bring to the boil, reduce heat and simmer 10 to 15 minutes or until mixture becomes thickened and sticky.  Stir in lemon zest.  Set aside. 
  3. Mushrooms:
  4. Heat a little oil in a wok and fry tofu in batches 4-5 minutes or until golden.
  5. Drain on paper towel and set aside.  Add a little more oil to the wok and fry garlic, ginger, and mushrooms until mushrooms have softened.
  6. Add red pepper, spring onion and broccoli and stir fry a further few minutes.
  7. Return tofu to wok and season to taste.
  8. Spoon into a serving dish and drizzle with some balsamic glaze.   Serve immediately.
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