Sambal Mushroom, Broccolini & Tofu Stir‑Fry

🛒 Ingredients

• #Main Ingredients
• 350 g extra‑firm tofu, pressed well and cut into cubes
• 250 g mixed mushrooms (shiitake, oyster or cremini), thickly sliced
• 2 bunches broccolini, trimmed and cut into 5‑cm lengths
• 2 tbsp neutral cooking oil (coconut, sunflower or canola)
• #Homemade Vegan Sambal Paste
• 6 shallots, peeled
• 4 garlic cloves
• 3 large red chillies + 2–3 bird’s eye chillies (adjust heat to taste)
• 2 candlenuts (or 1 tbsp cashew nuts), toasted
• 1 stalk lemongrass (white part only), finely sliced
• 1 tsp fresh turmeric or ½ tsp turmeric powder
• 1 tsp grated fresh ginger
• #Seasoning & Sauce
• 1 tbsp coconut sugar or palm sugar, grated
• 2 tbsp soy sauce or tamari (gluten‑free option)
• 1 tsp rice vinegar or lime juice
• ¼ tsp salt (adjust to taste)
• 2–3 tbsp water
• Optional: 1 tsp toasted sesame oil, pinch of ground white pepper
• #Garnish
• Toasted sesame seeds, sliced spring onions, extra fresh chilli

👩‍🍳 Instructions

1. 1

   Crisp the tofu: Heat 1 tbsp oil in a wok or large pan over medium‑high heat. Fry tofu cubes until golden and crispy on all sides (about 6–8 mins). Remove and set aside.

2. 2

   Make sambal paste: Blend or pound all sambal paste ingredients until smooth or slightly coarse. Heat remaining oil, fry the paste for 2–3 minutes until fragrant and oil separates.

3. 3

   Cook vegetables: Add mushrooms, stir‑fry for 2 minutes until they soften and release juices. Add broccolini and a splash of water; cover briefly for 1 minute so it stays crisp‑tender.

4. 4

   Combine & season: Stir in coconut sugar, soy sauce, vinegar, salt and pepper. Return crispy tofu, toss well to coat everything evenly in the sambal sauce. Simmer gently for 1–2 minutes — do not overcook.

5. 5

   Finish & serve: Drizzle with sesame oil if using. Garnish and serve hot with steamed rice.