BOK CHOY SHIITAKE TOFU STIR-FRY RECIPES

STIR-FRIED SHITAKE MUSHROOMS WITH TOFU AND BOK CHOY RECIP…

Stir-Fried Shitake Mushrooms With Tofu and Bok Choy Recip… image

Make and share this Stir-Fried Shitake Mushrooms With Tofu and Bok Choy recipe from Food.com.

Total Time 30 minutes

Prep Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon cornstarch
2 tablespoons low sodium soy sauce
2 teaspoons fresh ginger, minced
2 teaspoons thai chili sauce
2 garlic cloves, minced
1 teaspoon sesame oil
3 tablespoons canola oil, devided
1 (14 ounce) package extra firm tofu, drained and cut into cubes
1 lb bok choy, cut into 11/2 pieces
2 cups sliced fresh shiitake mushrooms

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.

Nutrition Facts : Calories 240.3, FatContent 16.2, SaturatedFatContent 1.9, CholesterolContent 0, SodiumContent 393.7, CarbohydrateContent 17.1, FiberContent 3.8, SugarContent 5.2, ProteinContent 11.6

TOFU SHIITAKE SPICY STIR-FRY RECIPE - FOOD.COM

Tofu Shiitake Spicy Stir-Fry Recipe - Food.com image

This is a simple and quick stir-fry. Peanut oil and shitake mushrooms provide the main flavor in this dish. These amounts are approximate. I added a generous sprinkling of finely ground cayenne at the very end for some serious heat, but those who don't like it hot-hot can skip that. Enjoy!

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

14 ounces firm tofu, Cut into one-inch cubes
2 -3 tablespoons peanut oil (I use unrefined peanut oil, yum!)
1 large garlic clove, Grated
1 sweet onion, such as Oso Sweet, Empire Sweet
4 -5 bunches baby bok choy, about 1 pound, Cut into 1/2-inch pieces, leaves chopped coarsely
10 -12 fresh shiitake mushrooms, stems trimmed even with cap, each cut into quarters, sixths if larger mushroom
1/2 cup carrot, Julienned (I cut baby carrots lengthwise)
2 -3 tablespoons dark soy sauce
2 -3 teaspoons sugar, to taste
1/4 teaspoon cayenne pepper (Use your own discretion!)

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.

Nutrition Facts : Calories 192.3, FatContent 11.2, SaturatedFatContent 2, CholesterolContent 0, SodiumContent 554.8, CarbohydrateContent 16.1, FiberContent 3.3, SugarContent 7, ProteinContent 10.9

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