Tofu is a great substitute for chicken in this vegetable stir-fry. There are many different options to choose from when buying tofu, however this particular recipe calls for the firm kind.
The tofu is stir-fried with fragrant shitake mushrooms and crunchy sugar snap peas in a garlic, ginger soy sauce. I like to add some dried chili flakes for a spicy kick.
To clean the shitakes, gently wipe their tops with a damp cloth. Their stems should be removed and discarded.
- 1/2 - whole block of firm tofu, cut into 2cm chunks
- 10 shitake mushrooms, stems removed, sliced
- 15-20 sugar snap peas
- 3 cloves of garlic, finely chopped
- 3 cm piece of ginger, slivered
- 1/8 cup of soy sauce
- 2 Tbsp of water
- 1/2 tsp of dried chili flakes
- 1/2 tsp of sugar
- 2 tbs of vegetable or canola oil
- 1 1/2 cup of basmati rice
- Cilantro for garnish
- Scant 3 cups of water
- Special equipment: A wok if possible
- To prepare the rice, steam it in a rice cooker. If preparing rice on the stove, add the 1 1/2 cups of rice to a small saucepan with scant 3 cups of water. Bring to the boil and then lower heat and partially cover with a lid. The rice should take about 10 minutes to cook. Remove from heat and set aside.
- Now for the stir-fry. Heat the oil in a wok over a medium heat. Fry the garlic and chili flakes for 30 seconds. Add the tofu and fry for about 2 minutes. Add the shitakes, sugar snap peas and ginger and fry for 3 minutes.
- Now add the soy sauce, sugar and water. Stir well to coat the ingredients. Shake the wok around several times and then fry for another minute.
- Serve immediately on a bed of steamed rice. Garnish with cilantro.