Ingredients
Main Ingredients
- 1 tbsp. olive oil
- 2 inch piece of ginger, grated
- 2 garlic cloves
- 1 red onion, cut into thick slices
- 8 shiitake mushrooms, sliced
- 1 carrot, thinly sliced
- 5 broccolini stems, roughly chopped
- ½ block of firm tofu, cut into small squares
- 1 cup cooked, day-old rice [we used Jasmine]
- 1 cup cauliflower rice
Sauce
- 1 tbsp. dark soy sauce [gives depth of colour, and is less salty]
- 1 tbsp. shrimp paste
- 1 tbsp. apple cider vinegar
- 1 tsp. turmeric
Serve [optional]
- Cucumber
- Microgreens
- Cheek of lemon
- Soft boiled egg
Method
Heat a wide pan on medium heat. Add olive oil, ginger, garlic and onion to pan and sauté until slightly translucent, not softened as you want crunch.
Add shiitake, carrot and broccolini stems [or vegetables], and toss for approximately 3-5 minutes.
Add sauce ingredients, then tofu, rice and cauliflower and toss to combine.
