Asian Tofu Stir Fry

with Kale, Shiitake Mushrooms & Sambal Oelek

  • 20 min
Vegetarian
Spicy
Stir-frys are an ideal way to experiment with exotic mushrooms. The leafy kale and shiitake mushrooms give this recipe a nice texture and depth in flavour.
Asian Tofu Stir Fry

Ingredients

1
Carrot(s)
2
Garlic Clove(s)
2
Green Onion(s)
2 leave(s)
Kale
1 tsp
Sambal Oelek
3 tsp
Sesame Oil
100 g
Shiitake Mushrooms
1/4 cup(s)
Soy Sauce
225 g
Tofu
1 cup(s)
Water for Rice (not included)
3/4 cup(s)
White Rice
1 tbsp
White Sesame Seeds
Nutritional facts
Serving per portion
Amount / Serving
Calories
559 kcal
Total fat
17 g
Saturated Fat
2 g
Sodium
1 g
Total Carbohydrate
74 g
Fiber
6 g
Sugar
7 g
Proteins
36 g

Instructions

Cook the rice
1

Cook the rice

Bring the water for the rice to a boil in a saucepan. Add the rice, cover, reduce to low heat and cook for 15 minutes. Remove the pan from the heat and let it sit covered for 5 minutes.

Cut the vegetables
2

Prepare the ingredients

Cut the carrot into julienne (fine strips).

Mince the garlic. Slice the ​​green onions.

Cut the tofu
3

Cook the tofu

Tear the kale and remove the stem. Cut the tofu into cubes. Heat sesame oil in a frying pan over medium heat. Add tofu to pan and cook 2-3 minutes. Stir in kale and cook 2 more minutes.

Cook the vegetables
4

Cook the vegetables

Add carrots, mushrooms, garlic and green onions to the skillet. Cook for 3 minutes and mix well.

Add sauce
5

Add the sauce

Pour in soy sauce and sambal oelek. Mix well.

Sprinkle with sesame seeds
6

Serve

Sprinkle with sesame seeds and serve hot on a bed of rice.