Stir Fried Shiitake Mushrooms With Tofu Food

STIR-FRIED SHIITAKE MUSHROOMS WITH TOFU

Steps:

• Peel Fresh Ginger (0.25 ounce) using the back of a spoon and mince. Place into a small bowl. Mince Garlic (2 clove) and place into a bowl with ginger and set aside. Pat the Extra Firm Tofu (1) dry with paper towels. Cut into half inch cubes and set aside.
• Cut the ends from the Baby Bok Choy (2) and discard. Remove the leaves from the bok choy and place into medium bowl. Remove the seeds, pith, and stem from the Yellow Bell Pepper (1) and discard. Cut the pepper into thin strips and add to bowl with bok choy.
• Peel the Carrot (2) and then slice thinly on the bias. Set aside.
• Remove stems from Shiitake Mushroom (4 ounce) and discard. Keep caps whole or slice to desired size. Add to bowl with yellow pepper and bok choy. In another small bowl, stir together the Corn Starch (1 teaspoon) and a quarter cup of water.
• Stir the Tamari Soy Sauce (2 tablespoon), fresh ginger, Sriracha (2 teaspoon) garlic cloves, and Sesame Oil (1 teaspoon) into the cornstarch mixture and set aside.
• Into a small saucepan, pour the Brown Rice (4 ounce) one cup of water and the Vegetable Base (1 package). Stir. Bring to a boil over medium high heat. When water begins to boil, stir once, cover, and reduce heat to low. Simmer for 23 minutes.
• Remove rice from heat and fluff with a fork. Keep covered until plating.
• Add Olive Oil (2 tablespoon) to large saute pan over medium high heat. When oil is hot, add the super firm tofu in a single layer and saute until browned on all sides, about seven minutes.
• Remove tofu from the pan. Add another tablespoon of olive oil to the pan over medium high heat. When oil is hot, add the carrot. Saute for two to three minutes.
• Lower the heat to medium, add the mushrooms and cook for two minutes.
• Add the yellow bell pepper and cook for two minutes more, stirring frequently.
• Add bok choy and continue to cook for one minute. Remove pan from heat and you're ready to plate.
• Place a scoop of brown rice in the center of two plates. Spread the rice into a line across the center. Top with tofu and vegetable mixture.
• Serve with the spicy sauce and enjoy!

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.

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.

MUSHROOM STIR-FRY

Steps:

• Whisk together soy sauce, rice wine vinegar, sesame oil, honey, cornstarch and Sriracha in a small bowl; set aside.
• Cut green onions into 2-inch pieces, keeping white and green parts separated.
• Heat peanut oil in a large wok over high heat. Add celery and onion wedges and stir-fry, stirring constantly, 3 to 4 minutes. Add shiitake mushrooms, beech mushrooms, and white parts from green onions, stirring constantly for 3 to 4 minutes. Mix in enoki mushrooms, green parts from green onions, garlic, and ginger, and stir-fry for 2 more minutes.
• Move vegetables to one side of the wok. Whisk sauce ingredients to combine, then pour sauce into the wok. Stir into vegetables and cook until sauce thickens, about 1 minute. Remove from heat and serve immediately.

TOFU SHIITAKE SPICY STIR-FRY

Steps:

• In large non-stick skillet, heat peanut oil over medium-high heat.
• Cut onion in half and place onion cut-side down on cutting board. Slice 1/2-inch thick slices across the short way. Then cut once across the slices, creating two rows.
• Put onions into skillet with the grated garlic and saute for approximately 3 minutes.
• Add cubed tofu into pan and saute over high heat, adding oil as needed. Turn a few times with spatula until cubes brown slightly.
• Remove the tofu and onions onto a plate.
• Add bok choy and mushrooms to pan, stirring in 2 teaspoons of sugar, adding a little peanut oil if needed, and saute vegetables for 2 to 3 minutes. Push vegetables to the sides of the pan and add tofu into the center, sprinkling 2 tablespoons of dark soy sauce over cubes. Sprinkle carrots around pan on top of vegetables. Heat for 2 minutes, sprinkle cayenne pepper over all, then gently stir everything together for 1 - 2 minutes more, using a flat nylon or bamboo spatula so as not to crush the tofu.
• Serve with steamed rice.

SOBA NOODLES WITH SHIITAKES, BROCCOLI AND TOFU

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.