Aromatic fried rice with spicy shiitake mushrooms and hearty smoked tofu, refined with spicy sambal oelek and fresh ginger. A perfect dish for lovers of bold flavors.

Step 1

If you don’t have any day-old rice, first cook 100g of rice according to the package instructions and let it steam.

Then spread it flat on a large plate and, if necessary, place it in the freezer for a short time.

When the rice is cold, it’s easier to fry because the starch structure changes.

For the sauce, peel the ginger, dice finely and mix it vigorously in a bowl with 30 ml tamari, 1 tbsp yacon syrup, 20 g sambal oelek and 1 tbsp sesame oil.

Step 2

Toast 2 tablespoons of sesame seeds in a dry pan until golden, then transfer to a small bowl.

Cut the tofu into 5 mm cubes, thinly slice the garlic and spring onions (separating white and green parts), halve the shiitake mushrooms if desired, peel and finely dice the carrots, then briefly rinse the peas in hot water and drain.

Heat the pan with peanut oil and fry the tofu cubes for about 3 minutes. Add the garlic slices and fry for 1 minute. Then set aside on a plate.

Heat the pan again with peanut oil and fry the white spring onion slices with the halved mushrooms and the carrot cubes for about 4 minutes. Then add them to the tofu cubes on the plate.

Step 3

Stir-fry the steamed rice and drained peas in the pan for 2 minutes.

Then add the fried ingredients from the plate and mix.

Remove the pan from the heat, pour the sauce over it, add the green spring onion slices, and mix well. 

Season with salt and pepper.

Serve the rice dish sprinkled with toasted sesame seeds.

Try these other simple and tasty recipes:

• Leek Vegetables with Shiitake
• Konjac Fettuccine with Mushrooms