This totally delicious stir fry is a feast for your senses. With the varied textures of the wakame, the oyster mushrooms, the tofu and the slight crispiness of the veggies, it a meal that is sure to please. We have paired the stir fry with a mix of white, black and brown rice, making it not just visually sensational but nutritionally complete! Imagine being able to eat like this every day!? Well, here’s the secret – you can – its simple and fast to make! The veggies of course are entirely interchangeable with whatever is in season.
- 2 cups of dried rice of your choice (we love a mix of white, brown and black rice to get that gorgeous purple colour)
- 100g Fresh or 20g dried wakame (preferably not flaked)*, sliced into wide pieces
- 1 pkt of fresh oyster mushrooms (you can substitute this for dried mushrooms but the fresh ones are nicer), torn into chunky shreds
- 1/2 bunch of spring onions, thinly sliced lengthwise
- 2 carrots, julienned
- 1 pkt firm tofu, cubed
- 3 cloves of fresh garlic, chopped
- Good quality soy sauce
- Sesame oil
- Olive oil
- Sesame seeds to garnish
- Sea Salt to taste
* Available from all good health food or Asian grocery stores.
Cook your rice according to the directions on the pack (we pre-soak our brown rice so that it cooks at the same time as the white and black rice). Our preferred cooking method is absorption: add 3 cups of water to the dried rice mix, bring to the boil stiring frequently, then cover and cook on the lowest heat for 12-15 mins, turn off the heat and allow to stand for 5 mins before serving.
If dried, prepare the seaweed: Soak in warm water until soft (usually about 1/2 hr). Drain, rinse, squeeze out any excess water. Fresh seaweed does not need any preparation. Cut into wide strips.
Add a generous dash of olive oil to a fry pan or wok, when it’s hot, add the cubed tofu, add a dash of soy sauce to taste and fry till golden. Remove from the pan and set aside.
In a fry pan or wok, over a medium heat, add another generous dash of olive oil, when its hot, add the oyster mushrooms, garlic, carrots and a sprinkle of sea salt. Stir-fry for a couple of minutes. Add the wakame, the spring onions and a dash of soy sauce. Stir fry for another few minutes. Throw in the golden tofu cubes and a good dash of sesame oil. Stir fry until the tofu is heated through. Adjust the soy sauce to taste.
Serve with “purple rice” (or your rice of choice) and garnish with sesame seeds. Enjoy!!
Tip #1: You can spice this stir-fry up with some freshly grated ginger and sliced chilli – beautiful!
Tip #2: This stir fry should feed a small family. Increase or decrease quantities as needed. It reheats beautifully, so don’t worry about making too much!
*Tip #3: The black rice is quite strong. You might want to try adding just 1/8 C the first time and adjust it to your preference in the future. The amount you use should not affect the amount of water you add when cooking it, so long as your ratio equals 2 cups of dried rice.