Carrots bulk out this super quick mid-week meal. I used fresh shiitake here, found at most supermarkets, however you can also use dried shiitake. Just rehydrate them in warm water for 10 minutes before slicing. If you like a slightly sweeter stir-fry, add a teaspoon of maple syrup or raw sugar when you add the soy sauce or omit the chilli and add a splodge of your favourite sweet chilli sauce instead.
Servings: 2
Ingredients
refined (odorless) coconut oilto shallow fry
300gpacket firm tofusliced into 5mm thick squares
100gfresh shittakestems trimmed, sliced
1/2red chillifinely chopped
3medium carrotsends trimmed and sliced finely on an angle
2-3tablespoonssoy saucegluten-free, if needed
2teaspoonstoasted sesame oil
juice of 1/2 lime or small lemon
2spring onionsfinely sliced
handful coriander leaves and tender stemsroughly chopped
cooked jasmine riceto serve
Instructions
Heat a large frying pan over high heat, add a good spoonful of coconut oil, when it’s melted, add tofu pieces and cook 2-3 minutes on each side, or until golden on both sides.
Transfer tofu to a plate, add a touch more oil to the pan, add shiitake and chilli and cook, stirring often, until tender and golden, add carrots and continue to cook, stirring often 2-3 minutes or until carrots are just tender.
Add soy sauce, sesame oil, lime/lemon juice, spring onion and half the coriander. Stir well and cook for a further minute. Serve hot over cooked jasmine rice, topped with remaining chopped coriander.
Notes
This recipe was first created for and featured in Nourish Magazine, NZ.