Delicious served with steamed rice.
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
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.
Light-bodied reds you can chill will work with this dish – think Pinot Noir or new-wave Cinsault.