Chicken stir fry with oyster sauce

By: Jenny Jas

Ingredients

300g firm tofu – cubed • 1 cup shiitake mushrooms – sliced • 400ml coconut milk • 3 kaffir lime leaves – torn
2 cloves garlic – minced • 1 small onion – sliced • 1 tbsp soy sauce • 1 tsp sugar (or palm sugar) • 1 tsp grated ginger • 1 tsp chilli flakes or 1 fresh chilli (optional)
• 1 tbsp oil • 1 tsp lime juice • Fresh coriander to garnish • Salt to taste

1. Prepare the tofu • Pat tofu dry. • Pan-fry in a little oil until lightly golden on all sides. Set aside.
2. Cook aromatics • In the same pan, sauté garlic, onion, and ginger until fragrant.
3. Add mushrooms • Toss in shiitake mushrooms and cook 2–3 minutes until soft.
4. Make the coconut sauce • Pour in coconut milk. • Add kaffir lime leaves, soy sauce, sugar, and chilli. • Simmer gently for 3–4 minutes. Combine • Add the tofu back in. • Simmer another 2 minutes so flavours soak in.
Finish • Add a squeeze of lime juice. • Taste and adjust salt.Serve • With jasmine rice or rice noodles, topped with coriander.