TOFU AND CHICKEN STIR-FRY WITH VEGETABLES - Lake Crystal Natural Lake Salt and Nigari - Lake Salt and Nigari harvested from a pristine 5 million year old salt lake in remote Western Australia

300g firm tofu, made with Pink Lake Nigari
4 dried or fresh shitake mushrooms
1 tablespoon oil
250g minced chicken
1 tablespoon ginger, grated
1 carrot, cut into thin strips with a potato peeler
1 tablespoon sugar
2 tablespoons light soy sauce
4 spring onions, cut into slivers
1 large egg, beaten

METHOD

• Soak the dried mushrooms in some hot water until soft.
• Drain and squeeze out any excess water.
• Slice the fresh or soaked mushrooms into thin slices.
• Put the tofu on a plate and break up with a fork (coarsely).
• Tip onto kitchen paper and leave to drain.
• Heat the oil in a fry pan over a medium heat.
• Add the chicken and cook, breaking it up into small pieces. This should take 3-5 minutes.
• Add the ginger and the mushrooms.
• Cook for another 3 minutes.
• Add the carrot.
• Increase the heat slightly and cook for 2 minutes.
• Reduce the heat and add the drained tofu.
• Stir gently for about a minute until heated through.
• Put the soy sauce into a small bowl and dissolve the sugar into it.
• Add the mix to the beaten egg. Mix together.
• Add the egg mix into the pan and cook, mixing gently for 2 minutes, until just cooked.
• Serve immediately sprinkled with the spring onions.

Notes
Use other vegetables instead of carrot.
Add some toasted cashew nuts for a bit of crunch.

Pink Lake Nigari an organically certified coagulant to enhance your Tofu making.