Tofu and Shimeji Mushroom Stir-Fry Recipe
Recipes and styling Raphaella Frame-Tolmie Photograph Sean Calitz
- 300g tofu
- Rice flour for dusting
- Pinch of salt
- Vegetable oil for frying
- 1T sesame oil
- 150g shimeji mushrooms, trimmed
- 150g baby pak choi (or baby spinach)
- 1 spring onion, chopped
- 2T oyster sauce
- 2T soy sauce
- 2t caster sugar
- Pepper to taste
- 1T sesame seeds
- Red rice to serve (or brown rice)
Daub the tofu with paper towel and cut into cubes (about 2,5cm). Season the rice flour with the salt and dust the tofu cubes, coating all sides. Heat the vegetable oil in a large frying pan or wok, and lightly fry until golden brown on all sides. Remove from the pan and set aside on paper towel to drain. Add the sesame oil, followed by the mushrooms, pak choi and spring onion. Stir-fry until the mushrooms are cooked through and the pak choi is tender but still bright green.
To make the oyster sauce dressing, mix the oyster and soy sauces together with the caster sugar and pepper to taste. Sprinkle the sesame seeds over the stir-fry and pour the dressing over the dish. Serve with red rice.
This recipe is featured in the May 2014 issue of House and Leisure. For more delicious Asian-inspired recipes, make sure you get your hands on a copy today.