Ingredients
For the stir-fry:
- 1 tablespoon virgin coconut oil
- 150 g mixed mushrooms (I used a mix of king trumpet and shiitake)
- 500 g green asparagus, trimmed and cut on a very sharp angle (on the bias) into pieces
- 1 small bunch sprouting broccoli, spargelkohl, bottoms trimmed (alternatively use broccoli florets)
- splash of water (ca. 1-2 tablespoons)
- 200 g organic smoked tofu, cut into small cubes
- handful fresh cilantro leaves, chopped
- handful mint leaves, chopped
- lemon or lime wedge, for serving
For the sauce:
- 2 cloves garlic, minced
- 1 1/2 tablespoons ginger, minced
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons unseasoned rice vinegar (Japanese)
- 1 1/2 tablespoon soy sauce
- 3 tablespoons toasted sesame oil
For serving:
- short grain brown rice or rice noodles (see notes)
Instructions
- Mix together the dressing ingredients in a small bowl and set aside.
- To make the stir-fried vegetables: Heat a large, deep skillet or wok over medium-high. Add the coconut oil and mushrooms. Sauté for about 2 minutes, stirring, until slightly browned. Then add the asparagus and broccoli rabe. Cook without stirring for 1 minute, add a splash of water, cover, and steam for 3 to 5 minutes, tossing once or twice, until tender. I like my vegetables a little al dente.
- Add smoked tofu. Continue to cook until warm, about 1 minute.
- Drizzle with dressing and toss to combine. Garnish with the fresh cilantro and mint leaves. Serve over rice (or noodles), along with a lemon or lime wedge and enjoy!
Nutrition
Notes
- I like to serve this stir-fry with short grain brown rice (Rundkorn Naturreis).
- If cooking for two, 3/4 cup (150 g) is sufficient. The rice should be cooked in double the amount of water, for about 40-45 minutes, so plan ahead. The stir-fry itself only takes about 20 minutes, including preparation, so once the rice is almost cooked start preparing the rest of the dish. If time is of the essence, than serve with quick-cooking rice noodles.