Crispy Tofu & Shiitake Stir-Fry with Coconut Rice

Method

1. Cook the Coconut RiceRinse rice under cold water until the water runs mostly clear.Add rice, coconut milk, water, and salt to a saucepan.Bring to a gentle boil.Reduce heat to low, cover, and cook 12–15 minutes until liquid is absorbed.Remove from heat and rest 5 minutes, then fluff with a fork.
2. Prepare Crispy TofuPat tofu cubes dry with paper towel or a clean tea towel.Place in a bowl and sprinkle with cornflour and salt.Toss gently so the tofu is lightly coated.Heat 3 tbsp oil in a large frying pan or wok over medium-high heat until shimmering.Add tofu in a single layer.Cook without stirring for about 2 minutes so it forms a crust.Turn occasionally and cook 6–8 minutes total until golden and crisp on several sides.Transfer tofu to a plate.
3. Cook the MushroomsAdd the remaining 1 tbsp oil to the same pan.Add sliced shiitake mushrooms.Cook 4–5 minutes until softened and lightly browned.
4. Add VegetablesAdd sugar snap peas and pak choy stems. Stir-fry 2 minutes.Add pak choy leaves, garlic, and ginger and cook 1 minute until fragrant.
5. Make the SauceIn a small bowl, combine:kecap manissoy saucesesame oilPour the sauce into the pan.
6. Finish the Stir-FryReturn tofu to the pan.Let the sauce bubble for 30–45 seconds before stirring so the kecap manis lightly caramelises.Toss everything together and cook another 2 minutes until glossy and coated.Stir through half the chopped coriander just before removing from heat.
7. ServeDivide coconut rice between bowls.Spoon the tofu and vegetable stir-fry over the rice.Garnish with remaining coriander and sliced fresh chilli (optional).