Asian Cole Slaw With Tofu Shiitake Mushrooms Food

ASIAN SLAW WITH TOFU & SHIITAKE MUSHROOMS

Steps:

• Whisk soy sauce, lemon juice, wasabi powder and garlic in a medium bowl. Gently stir in tofu. Cover and marinate in the refrigerator for 15 minutes, stirring occasionally. Place cabbage and bok choy in a large serving bowl. Drain the tofu, reserving the marinade. Heat canola oil in a large skillet or wok over medium-high heat. Add mushrooms and sesame oil; cook, stirring often, for 2 minutes. Add the tofu; cook, stirring often, until the tofu is lightly browned, about 4 minutes. Spoon the tofu mixture over cabbage. Add the reserved marinade to the pan and bring to a boil, stirring. Pour the hot marinade over the salad and toss gently to coat. Serve immediately.

STIR-FRIED SHITAKE MUSHROOMS WITH TOFU AND BOK CHOY

Steps:

• Whisk together cornstarch and 1 tsp.water in bowl.
• Whisk in soy sauce, ginger, chile sauce, garlic and sesame oil.
• Heat 1 Tbs. canola oil in large skillet over medium high heat.
• Stir-fry tofu7 minutes, or until golden brown.
• Transfer to plate.
• Add 1 Tbs. oil to pan.
• Stir-fry bok choy 4 minutes, transfer to plate.
• Add remaining 1 Tbs. oil to pan.
• Stir-fry mushrooms 2 minutes or until tender.
• Return tofu and bok choy to pan.
• Stir in soy sauce mixture and stir-fry 1 minute until hot.

ASIAN COLE SLAW WITH TOFU & SHIITAKE MUSHROOMS

Steps:

• Whisk soy sauce, lemon juice, wasabi powder, and garlic. Gently stir in tofu. Cover and marinate in the refrigerator for 15 min, stirring occasionally.
• Place cabbage and bok choy in a large serving bowl.
• Drain the tofu, reserving the marinade. Heat canola oil in a large skillet or wok over medium-high heat. Add mushrooms and sesame oil; cook, stirring often, for 2 minute Add tofu; cook, stirring often, until the tofu is lightly browned, about 4 minute.
• Spoon tofu mixture over cabbage. Add reserved marinade to the skillet and bring to a boil, stirring. Pour hot marinade over the salad and toss gently to coat. Serve immediately.

ASIAN COLE SLAW

Steps:

• For the dressing: Whisk the vegetable oil, vinegar, sesame oil, ginger, soy sauce and sugar in a medium bowl. Sprinkle with salt and pepper to taste.
• For the salad: Mix the onions, cabbage, jalapeno and green pepper in a large bowl. Toss the salad with enough of the dressing to coat. Sprinkle with salt and pepper to taste. The salad can be made 3 hours ahead, covered and chilled. When ready to serve, mix in the cilantro and garnish with the peanuts on top.

ASIAN PASTA WITH TOFU, SHIITAKE MUSHROOMS AND BROCCOLI

Steps:

• Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.
• Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.
• Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.
• Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.

ASIAN COLESLAW

Steps:

• In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
• In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

SOBA NOODLES WITH TOFU, SHIITAKE MUSHROOMS AND BROCCOLI

Steps:

• Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.
• Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.
• Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.
• Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.

SHREDDED TOFU AND SHIITAKE STIR-FRY

Steps:

• Using the coarse holes of a box grater, shred the tofu. Spread tofu out on a clean kitchen towel to drain while you prepare the sauce and mushrooms.
• In a small bowl, whisk together soy sauce, Shaoxing, lime juice and sesame oil.
• Heat a large skillet over medium-high heat until it's very hot, then add the peanut oil; it should thin out on contact. Once the oil is hot, add the mushrooms and cook, tossing occasionally, until most of the mushroom liquid has evaporated and mushrooms are browned and slightly crisp, 8 to 12 minutes. Stir in the scallion, lemongrass, ginger, garlic, chile and a pinch of salt. Cook until softened, about 2 minutes.
• Carefully transfer the tofu from the towel into the skillet. Toss in the edamame and the soy sauce mixture. Cook until mixture is heated through. Season with salt as needed. Remove from heat and stir in herbs. Serve with lime wedges.