Blanch the cabbage leaves in boiling water for 30 seconds before removing and setting aside. Heat 1tsp of sesame oil in a pan over a high heat before adding the mushrooms, stirring for five minutes. Break up the tofu with your hands until it resembles scrambled eggs and add it to the mushrooms. Stir through the garlic, ginger, chilli and soy sauce. Taste and add more soy sauce if you feel it needs it.
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