Recipe: Tofu, tat soi and shimeji mushroom stir-fry

September 5, 2017
by Christian
in Recipes
with 0 Comments
Tofu Shimenji mushroom stir fry

Serve with Kruger Family Wines Old Vines Cinsault 2017.

Delicious served with steamed rice.

Serves 4

Ingredients:
3 tbsp (45ml) sunflower oil
400g tofu, drained and patted dry with absorbent paper
60g shimeji mushrooms, cleaned
¼ cup (60ml) ginger, finely chopped
2 tsp (10ml) sesame seed oil
3 tbsp (45ml) soy sauce
3 tbsp (45ml) sweet chilli sauce
squeeze of lemon
200g tat soi, washed
15g coriander, chopped
steamed basmati rice, to serve

Method:
Cube tofu into bite size portions and set aside.

Heat sunflower oil in a non-stick pan until hot and gently shallow-fry tofu until golden brown and crispy. Add mushrooms and ginger and stir-fry for further five  minutes. Add sesame oil, soy sauce, sweet chilli sauce and a squeeze of lemon.

Toss in tat soi and remove pan from heat allowing the leaves to wilt. Check seasoning.

Serve with steamed basmati rice and fresh coriander.

Wine pairing:
Light-bodied reds you can chill will work with this dish – think Pinot Noir or new-wave Cinsault.

  • Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing. They will create a recipe or meal to communicate your brand’s message.

Share this post

Leave a comment

Your email address will not be published. Required fields are marked *

*

SHOP ONLINE
winemag-storm
ADVERTISING
ADVERTISING
HOT AND HAPPENING
AEC v1.0.4
  • November 23, 2017FNB Eastern Cape Wine Show
  • November 29, 2017Stellenbosch at Summer Place - presented by Sanlam Private Wealth
AEC v1.0.4
ADVERTISING
newlstter2 Get the biggest stories of the past fortnight sent directly to your inbox. subscribe
FACEBOOK
TWITTER
ADVERTISING
BE SAFE

Wine magazine was published from October 1993 until September 2011 & now lives on in digital form as Winemag.co.za. We cover everything to do with SA fine wine.

XSLT Plugin by Leo Jiang