Recipe: Tofu, tat soi and shimeji mushroom stir-fry
Delicious served with steamed rice. Serves 4 Ingredients: 3 tbsp (45ml) sunflower oil 400g tofu, drained and patted dry with absorbent paper 60g shimeji
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
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