Recipe: Tofu, tat soi and shimeji 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.