Saturday, December 29, 2018
Tofu Mushroom Stir Fry - keeping it simple
This would be an excellent recipe for those of you who are unfamiliar with using firm tofu. I conquered my fear of tofu a few years ago and now it's a staple in my kitchen. It's so handy for a quick meal! Cheap and filling. And so simple! And delicious! And nutritious!
This is also a good beginner recipe for using shiitake mushrooms - please tell me you're not still using only button mushrooms. I can't get over how delicious shiitakes are. They are probably not as cheap as button mushrooms, but the improvement in flavor is worth it.
At first I thought there would not be enough sauce for 4 portions, but it's plenty. My guys added Sriracha sauce and I added just a splash of extra soy sauce.
Tofu Mushroom Stir Fry (from Bon Appetite)
1 lb extra firm tofu, cut in 1/2 inch cubes, blotted dry on a cotton towel or paper towels.
Sprinkle 2 t corn starch, 1 T soy sauce, some hot pepper flakes over tofu cubes.
Fry in 1 T corn oil until brown, flip over and continue browning pieces of tofu. Set aside.
1 lb shiitake and button mushroom mix. Remove stems from shiitakes and tear them in biggish pieces.
1 bunch green onions, cut in 1 inch pieces.
1 knob of ginger, sliced thinly or grated.
Saute mushrooms, onions, and ginger in 1 T corn oil until brown in some spots.
1 T soy sauce
1 T rice vinegar
1 T mirin (rice wine)
Mix tofu, mushrooms, and sauce. Heat up and serve over white rice
Garnish: sesame seeds.