Pea Mushroom And Tofu Crema Rosa Food

STIR-FRIED TOFU WITH MUSHROOMS, SUGAR SNAP PEAS, AND GREEN ONION

Steps:

• Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
• Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate.
• Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.

SAUTEED PEAS WITH MUSHROOMS AND GARLIC

Steps:

• Melt butter in skillet.
• Add mushrooms and garlic.
• Saute until mushrooms are tender, about 5 minutes.
• Add frozen peas and stir to coat.
• Cover pan tightly and simmer for approx 15 minutes, or until peas are tender, stirring occasionally.
• Salt and pepper to taste.

PEAS AND MUSHROOMS IN CREAM

Steps:

• If fresh peas are used, there should be about 1 1/2 cups of them, shelled. Drop the peas into boiling water and let simmer about five minutes or less until tender. Drain. If frozen peas are used, put them in a sieve and pour boiling water over them briefly until all are unfrozen. Set aside.
• Meanwhile, cut the mushrooms into quarters.
• Heat the butter in a saucepan and add the shallots. Cook briefly, stirring. Add the mushrooms and cook, stirring, about five minutes. Add salt and pepper. Add the cream and cook, stirring, about one minute. Add the peas, stir to blend and serve immediately.

MUSHROOM AND PEA SOUP

Steps:

• Clean mushrooms and chop into quarters.
• Cut the spring onion greens into three inch pieces.
• Peel and dice the carrot.
• Cut the boiled chicken into cubes.
• Boil peas, mushrooms and carrot in chicken broth till done.
• While it is boiling, add chicken cubes and spring onion greens.
• Beat egg white lightly and drop into the boiling soup through a sieve.
• Add soya sauce and lastly salt and pepper to taste.
• Serve hot with bread.

TOFU AND GREEN PEAS

Steps:

• Heat 2 teaspoon vegetable oil in pan.
• Add onion and saute until onion is translucent.
• Add garlic, ginger, jalapeno, turmeric and curry powder, cook for 2 minutes, then add coconut milk, spices, cilantro, and salt.
• Lower heat and simmer.
• Cut drained, pressed tofu into 1/2 inch cubes.
• Add gently to sauce and continue simmering until tofu is heated through.
• Add peas and cook until peas are heated through.
• Served over rice with yogurt and chutney.

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.

SPICY STIR FRY TOFU WITH PEANUT SAUCE W/ SNOW PEAS AND MUSHROOMS

Steps:

• Place tofu cubes on several layers of paper towels. Cover with additional paper towels; let stand 5 minutes.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add tofu to pan; cook 7 minutes or until lightly browned, gently turning occasionally.
• Remove from pan; keep warm.
• Add snow peas, bell pepper, 1/4 cup of water, onions, ginger, and garlic to pan; stir-fry 3 minutes.
• Add mushrooms; stir-fry 2 minutes.
• Combine remaining 1/2 cup water, tamari, peanut butter, cornstarch, sriracha, and salt in a small bowl; stir well.
• Add tamari mixture and tofu to pan; cook 1 minute or until thickened, stirring constantly.
• Serve warm over rice or noodles; or chilled.

TOFU MUSHROOMS AND ONIONS

Steps:

• Drain tofu.
• Slice as thick or thin as you like.
• Mix your flour mix together.
• Drudge you tofu slices in flour tap off extra.
• Heat pan with enough oil to coat bottom.
• Cook until both sides are brown.
• Turn oven on 200
• Place cooked tofu in oven to keep warm.
• after tofu cooked leave brown bits in the bottom of the pan.
• Add mushrooms,onions,soy sauce, worcestershire sauce,capers,basi,garlic powder.
• Add at a little at a time of left over flour mix from the tofu.
• Start adding water to the mix to make a gravy.
• Stirring continually.
• Add enough water and flour mix for as thick or thin you like your gravy.
• When done the way you like.Take out the tofu slices. Cover with gravy.

PEA, MUSHROOM AND TOFU CREMA ROSA

Steps:

• Drain and cut the tofu into small 1-inch blocks. Combine with the next 6 ingredients, and marinate at room temperature for at least 20 minutes. Add all to a saucepan and saute until tofu is golden brown in color. Meanwhile, combine the can of tomatoes, peas, mushrooms, and sugar in a large pot. Bring to a boil and immediately reduce the heat to low. Simmer for about 20 minutes. Stir in the cream and salt & pepper to taste. Cook the pasta according to instructions and drain. Add cooked pasta and tofu mixture to tomato sauce and stir. Spoon into bowls and top with parmesan shavings if desired.