Carrot, tofu + shiitake stir fry

Many could be fooled into thinking that we eat really adventurously all the time, given my chef background and what I do for a living, but this couldn’t be further from reality. In fact, we eat really simply most days, with our meals often centering around rice, a protein and seasonal (often homegrown) vegetables. This is why stir-fries are my friend; super quick and easy, adaptable to the seasons and to what you have on hand and guaranteed to not only fill you up, but nourish you also. I’ve kept this stir fry to just two main vegetables, carrots and shiitake mushrooms, but honestly you could use all sorts of vegetables (Asian greens, celery, broccoli, baby corn, peas, green beans etc). Want to add some crunch? Toss some lightly toasted and roughly chopped cashews or peanuts through before serving. Like things a little sweet? Add a splash of maple syrup or a little raw sugar when you add the soy sauce, or omit the chilli and add a splodge of your favourite sweet chilli sauce instead. I can’t eat garlic at the moment which is why I’ve left it out of this recipe, however a few finely chopped cloves added when you sauté the vegetables will give things an extra flavour-boost. Like ginger? Add a little finely grated ginger when sautéing the vegetables for a lovely bit of warming heat. You get my drift, super adaptable. Have a play. 

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Carrot, tofu + shiitake stir-fry

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 oil to shallow fry
• 300 g packet firm tofu sliced into 5mm thick squares
• 100 g fresh shittake stems trimmed, sliced
• 1/2 red chilli finely chopped
• 3 medium carrots ends trimmed and sliced finely on an angle
• 2-3 tablespoons soy sauce gluten-free, if needed
• 2 teaspoons toasted sesame oil
• juice of 1/2 lime or small lemon
• 2 spring onions finely sliced
• handful coriander leaves and tender stems roughly chopped
• cooked jasmine rice to 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.