INGREDIENTS:

• 3 tbsp sunflower oil
• 400g tofu, drained and patted dry with absorbent paper
• 60g shimeji mushrooms, cleaned
• Quarter cup ginger, finely chopped
• 2 tsp sesame seed oil
• 3 tbsp soy sauce
• 3 tbsp sweet chilli sauce
• Squeeze of lemon
• 200g tatsoi (an Asian spinach), washed
• 15g coriander, chopped
• Steamed basmati rice, to serve

METHOD:

Cube tofu into bite-size portions and set aside.

Heat sunflower oil in a non-stick pan until hot and gently shallow fry tofu until golden brown and crispy.

Add mushrooms and ginger and stir-fry for a further five minutes.

Add sesame oil, soy sauce, sweet chilli sauce and a squeeze of lemon.

Toss in tatsoi and remove pan from heat, allowing the leaves to wilt. Check seasoning.

Serve with steamed basmati rice and fresh coriander.

SERVES: Four