SHREDDED TOFU AND SHIITAKE STIR-FRY
Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce. Unlike with many tofu dishes, you're not looking to sear the tofu here, just to warm it up in the sauce. The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged. If you can't find fresh lemongrass, you can leave it out.
Provided by Melissa Clark
Categories quick, weekday, main course
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 542 milligrams, Sugar 3 grams, TransFat 0 grams
SESAME-SHIITAKE TOFU
I couldn't resist adding what is perhaps my favorite salad dressing to a Glorious One-Pot Meal. And, boy, was I glad I did, because besides the ease of using a prepared sauce, this was a vegetarian dinner that the whole family loved. Frozen spinach works well in this recipe-just try to break the block into smaller chunks before adding to the pot. If the spinach has thawed, go ahead and squeeze out the water. If it is still frozen, don't worry about it. Find arame seaweed at Asian markets or health food stores.
Yield serves 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F.
- Wipe the inside and lid of a cast-iron Dutch oven with sesame oil.
- Place the arame in a small bowl and add enough water to cover. Set aside.
- Put the tofu in a medium bowl with the vinaigrette. Stir gently to coat the cubes.
- Rinse the rice in a strainer until the water runs clear, then add to the pot. Pour in 1 cup plus 1 tablespoon water and stir to make an even layer. Scatter the mushrooms in a layer. Cover with the beet slices. Top with the tofu, including any dressing in the bowl.
- Strain and rinse the seaweed and scatter over the tofu. Finish with as much spinach as will fit in the pot.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- Calories: 474
- Protein: 16g
- Carbohydrates: 85g
- Fat: 8g
- Cholesterol: 0
- Sodium: 145g
- Fiber: 9g
SOBA NOODLES WITH SHIITAKES, BROCCOLI AND TOFU
Soba noodles are Japanese, not Chinese, but I love using them in Chinese stir-fries. They have a wonderful nutty flavor, and buckwheat has a lot going for it nutritionally - it is a good source of manganese, copper and magnesium, and it is also high in phytonutrients. To make a quick vegetable stock, simmer the shiitake mushroom stalks in a small amount of water for about 20 minutes.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- Combine stock, soy sauce, rice wine or sherry, sugar and salt to taste in a small bowl. Stir until sugar and salt dissolve. Combine garlic, ginger, and pepper flakes or minced chile in another bowl.
- Bring a large saucepan or pot of water to a boil, add salt to taste and baby broccoli. As soon as water comes back to a boil (about 1 minute), use a skimmer to remove broccoli and transfer it to a bowl of cold water. Drain in a colander, then on paper towels. Cut stems away from florets and slice about 1/2 inch thick. Bring water back to a boil and cook soba. Drain and toss with 2 teaspoons sesame oil.
- Place all ingredients within reach of your wok. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added. Swirl in 1 tablespoon of the oil and add tofu. Stir-fry 1 to 2 minutes, until it begins to color, and remove to a plate. Add remaining oil and garlic, ginger and chile. Stir-fry for no more than 10 seconds and add mushrooms. Stir-fry for 1 minute and add broccoli and the light parts of the scallions. Stir-fry 1 to 2 minutes. Add the noodles, tofu and the stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes. Add cilantro and the dark green part of the scallions, stir-fry another 30 seconds to a minute, until well combined, and serve.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 498 milligrams, Sugar 3 grams
GINGER-SESAME TOFU WITH ASPARAGUS AND SHIITAKES
Make and share this Ginger-Sesame Tofu With Asparagus and Shiitakes recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine tamari, vinegar, sesame oil and sugar in mixing bowl, and stir until well blended. Set aside.
- Heat 1 Tbs. canola oil in large wok or skillet over medium-high heat. Add tofu, and stir-fry until golden brown, about 5 minutes.
- Remove tofu from pan; set aside.
- Heat remaining 1 Tbs. canola oil in same pan. Add asparagus and shiitakes, and stir-fry until tender, about 5 minutes.
- Add garlic and ginger, and stir-fry until fragrant, about 30 seconds.
- Add reserved tofu and sauce; toss well and heat through. Garnish with sesame seeds, and serve.
Nutrition Facts : Calories 273.6, Fat 17.7, SaturatedFat 2.3, Sodium 748.6, Carbohydrate 19.1, Fiber 6.4, Sugar 7, Protein 15.8
STIR-FRIED SHITAKE MUSHROOMS WITH TOFU AND BOK CHOY
Make and share this Stir-Fried Shitake Mushrooms With Tofu and Bok Choy recipe from Food.com.
Provided by Kim Petro
Categories Vegan
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
SESAME-CRUSTED TOFU WITH GINGERY NOODLES
Not sure what to do with tofu? Try coating it in sesame seeds, shallow frying and serving with a tasty Asian-style vegetable stir-fry
Provided by Good Food team
Categories Dinner
Time 40m
Number Of Ingredients 12
Steps:
- Tip the beaten egg onto a plate and coat the tofu in it. On a plate, mix the cornflour, sesame seeds and seasoning and dip the tofu pieces into it. Set aside.
- Heat the wok and add 2 tbsp of the oil, plus the carrots, and stir-fry until tender, adding a few splashes of water if they start to stick. Add the chilli, garlic, ginger and most of the spring onions, and fry for a few more mins. Meanwhile, cook the noodles following pack instructions, drain, then toss into the vegetables, along with the syrup and soy.
- Heat the remaining oil in a large frying pan. Carefully shallow-fry the tofu pieces, a few mins each side, until golden. Remove and drain on kitchen paper. Scatter with the remaining spring onions and serve with the noodles and a little extra soy sauce, if you like.
Nutrition Facts : Calories 611 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 23 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium
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- Stir ¼ cup soy sauce and brown sugar in a medium bowl. Cut tofu into ½"-thick slabs and then into squares. Pat dry with paper towels. Add tofu and toss to coat. Let sit, tossing occasionally, 20 minutes.
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- Cover the mushrooms in boiling water, and put something on top to keep them submerged. Soak for around 40 minutes until tender. Drain the mushrooms. If you wish you can save the liquid to use as a mushroom broth. Now squeeze out the excess water from the mushrooms. Don’t mush them to death, but just lightly squeeze them and shake off the water so they are on the drier side. Slice them into nice thick slices, about 1/2 inch. Toss them in the cornstarch so they are evenly coated and shake off the excess.
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