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Tender, flavorful, and just a little caramelized, these skewers go perfectly with noodles, a fresh salad, and crunchy nuts. Easy to make, this recipe is a true taste adventure that really puts the oyster mushrooms in the spotlight!

Ingredients

200 g king oyster mushrooms, cut lengthwise

1 block extra-firm tofu, cut into chunks

360 g rice vermicelli

SOY & LIME GLAZE

1 cup low-salt soy sauce

1 cup water

½ cup sugar

¼ cup rice vinegar

Juice of 1 lime

1 tbsp finely chopped ginger

1 tbsp finely chopped garlic

1 tbsp chili flakes

3 tbsp cornstarch mixed with 5 tbsp water

PICKLED VEGETABLE SALAD

1 cucumber, thinly sliced

6 asparagus spears, thinly sliced

5 spring onions, thinly sliced

½ cup rice wine vinegar

2 tbsp maple syrup

1 tsp coriander seeds

1 tsp chili flakes

Pinch of sea salt

GARNISH

Cashew nuts

Thai mint

Preparation

Preheat the oven to 180 °C (350 °F).

Thread the mushrooms and tofu onto skewers and set aside.

Meanwhile, place all the glaze ingredients (except the cornstarch) in a saucepan over medium heat. Bring to a simmer and let cook for 5 minutes before whisking in the cornstarch and water mixture.

The sauce should thicken into a nice glaze consistency. If it becomes too thick, add a little water. If it’s too thin, add a bit more cornstarch-water mixture or let it reduce further.

Grill the skewers on a hot grill pan or BBQ. When they start to brown, brush them with the glaze. Cook for 4–5 minutes on each side, then transfer to a baking tray and finish cooking in the oven for 15 minutes.

Meanwhile, toss the salad ingredients together in a small bowl.

When the skewers are cooked, serve with the noodles and salad, then garnish with cashews and fresh mint.

Recipe adapted from Gaz Oakley – King Oyster Mushroom & Tofu Yakitori