Indulge in a delightful culinary journey with our stir-fried shiitake mushrooms, tofu, and bok choy dish. This symphony of flavors and textures will tantalize your taste buds and leave you craving for more. The meaty shiitake mushrooms, soft and silky tofu, and crisp bok choy are perfectly complemented by a savory sauce made with soy sauce, rice vinegar, and sesame oil. This easy-to-make dish is not only delicious but also packed with nutrients, making it a wholesome and satisfying meal.
Accompanying this main course, we have a selection of equally enticing recipes that will complete your culinary experience. Delight in the crispy and flavorful air fryer tofu, a perfect snack or addition to any meal. Treat yourself to a comforting bowl of wonton soup, filled with succulent wontons and a savory broth. And for a refreshing and tangy side dish, try the pickled cucumbers, a delightful complement to any Asian-inspired meal.
STIR-FRIED SHIITAKE MUSHROOMS WITH TOFU
A recipe by Vegetarian Times: "With their naturally rich, smoky flavor and slightly chewy texture, shiitake mushrooms bring instant umami to this vegetarian stir-fry. Bok choy adds a subtle sweetness while packing a wallop of vitamin C and other nutrients in a tasty, easy to make sauce!"
Provided by Chef'd
Categories Vegan Budget-Friendly Vegetarian Pescatarian Weeknight Dinners Nut-Free Dairy-Free Shellfish-Free Gluten-Free Egg-Free Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Stove
Time 40m
Yield 2
Number Of Ingredients 14
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!
Nutrition Facts : Calories 415 calories, Protein 14.5 g, Fat 14.5 g, Carbohydrate 52.6 g, Fiber 4.4 g, Sugar 3.3 g, Sodium 24699.8 mg, SaturatedFat 1.2 g, TransFat 0 g, Cholesterol 0 mg, UnsaturatedFat 9.8 g
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.
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
GLAZED SHIITAKES WITH BOK CHOY
Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey. They also are delicious draped over a pile of rice.
Provided by David Tanis
Categories dinner, easy, lunch, quick, vegetables, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
- Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
- Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you avoid scrambling around in the middle of cooking.
- Use high-quality ingredients: The fresher and better quality your ingredients are, the tastier your dish will be. Look for organic and locally-sourced ingredients whenever possible.
- Don't overcrowd the pan: When stir-frying, it's important to not overcrowd the pan. This will prevent the ingredients from cooking evenly and will make them more likely to stick to the pan.
- Use a well-seasoned wok or skillet: A well-seasoned wok or skillet will help to prevent the ingredients from sticking and will give them a nice, even sear.
- Stir-fry in small batches: If you're cooking a large amount of food, stir-fry it in small batches. This will help to ensure that all of the ingredients cook evenly.
- Add sauces and seasonings at the end: Sauces and seasonings can burn easily, so it's best to add them towards the end of the cooking process.
Conclusion:
These recipes show you how to enjoy this superfood vegetable in a fresh, light dish that will become a new standard in your dinner rotation. In this stir-fried shiitake recipe the earthy flavor of the shiitake is perfectly complemented by crispy, tender bok choy and tofu.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #30-minutes-or-less #time-to-make #preparation #occasion #vegan #vegetarian #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something
You'll also love