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Sambal Mushroom, Broccoli & Tofu Stirfry

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Main Course
Cuisine: Fusion, Malaysian, Singaporean
Keyword: sambal, stirfry, vegetables
Servings: 4

Ingredients

Sambal Paste

  • 2 dried red chillies
  • 1 lemongrass stalk
  • 1 tsp fresh grated ginger
  • 1 garlic clove
  • 2 shallots

Vegetables

  • 200 g king oyster mushrooms
  • 6 broccolini
  • 200 g extra firm tofu
  • 1 red chili deseeded
  • 1 tbsp sesame oil
  • 1 tbsp gluten free light soy sauce
  • 1 tbsp dark soy sauce sub with gluten free light soy sauce
  • 1 tsp maple syrup
  • salt

Garnish

  • 1 red chili
  • toasted sesame seeds

Instructions

  • Slice tofu into squares and pan fry them in olive oil until crispy.
  • Blend together ingredients for sambal paste. Chop up red chillies finely.
  • Add sesame oil to a pan and saute red chillies.
  • Add back in sambal paste and fry off until fragrant.
  • Add a splash of water to prevent burning, mushrooms and cook until mushrooms release all water.
  • Add in soy sauces, salt, maple syrup. Mix well.
  • Add in broccolini and cover the lid for a minute or two. Add in pan-fried tofu.
  • Add a splash of water and cook ingredients in the sauce if the stir fry is too dry.
  • Garnish with red chillies and sesame seeds. Enjoy!