Best 2 Shredded Tofu And Shiitake Stir Fry Recipes

Indulge in a symphony of flavors with our tantalizing Shredded Tofu and Shiitake Stir-Fry, a delectable journey into the vibrant realm of Asian cuisine. This dish is not only a culinary adventure but also a testament to the power of plant-based proteins. Tender tofu, savory shiitake mushrooms, and a medley of crisp vegetables dance together in a flavorful stir-fry sauce, creating a symphony of textures and tastes. Dive into this guilt-free indulgence, perfect for vegans, vegetarians, and anyone seeking a lighter yet satisfying meal. Our comprehensive guide includes variations like the umami-rich Black Bean Tofu Stir-Fry and the spicy Szechuan Tofu Stir-Fry, ensuring there's a flavor profile to suit every palate. Embark on this culinary expedition and discover the versatility of tofu as it transforms into a delightful main course, ready to take center stage at your dinner table.

Let's cook with our recipes!

TOFU SHIITAKE SPICY STIR-FRY

Tofu Shiitake Spicy Stir-Fry 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!

Provided by Divaconviva

Categories Soy/Tofu

Time 20m

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, Fat 11.2, SaturatedFat 2, Sodium 554.8, Carbohydrate 16.1, Fiber 3.3, Sugar 7, Protein 10.9

STIR-FRIED SHITAKE MUSHROOMS WITH TOFU AND BOK CHOY

Stir-Fried Shitake Mushrooms With Tofu and Bok Choy image

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

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.

Tips:

Tofu Preparation: For a crispier texture, press the tofu before cooking to remove excess moisture. You can use a tofu press or simply wrap the tofu in a few layers of paper towels and place a heavy object on top for about 20 minutes.
Soy Sauce Alternative: If you prefer a gluten-free option, you can substitute tamari or coconut aminos for soy sauce.
Vegetable Variations: Feel free to mix and match different vegetables in this stir-fry. Some popular options include broccoli, bell peppers, carrots, and snap peas.
Spice it Up: Add a pinch of red pepper flakes or Sriracha sauce to the stir-fry if you like a bit of heat.
Garnish: Before serving, sprinkle some chopped green onions or sesame seeds on top of the stir-fry for an extra layer of flavor and color.

Conclusion:

This shredded tofu and shiitake stir-fry is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's packed with protein, vegetables, and umami-rich flavors. The stir-fry is also quick and easy to make, making it a great option for busy weeknight dinners. Whether you're a seasoned vegetarian or simply looking for a healthy and flavorful meal, this stir-fry is sure to satisfy your taste buds and leave you feeling satisfied.