Best 4 Tofu And Scallions In Mushroom Broth Recipes

Discover a delightful symphony of flavors in this collection of tofu and scallion recipes, where the delicate taste of tofu meets the aromatic zing of scallions, all enveloped in a savory mushroom broth. These versatile dishes offer a delightful balance of textures and flavors, perfect for a light and flavorful meal. Whether you're seeking a quick and easy weekday dinner or an elegant dish to impress guests, these recipes will satisfy your cravings. From the classic simplicity of Tofu and Scallions in Mushroom Broth to the tantalizing flavors of Spicy Szechuan Tofu and Scallions, each recipe showcases the harmonious marriage of these culinary stars.

Check out the recipes below so you can choose the best recipe for yourself!

TOFU AND SCALLIONS

Tofu and Scallions image

An excellent yet simple tofu recipe that brings out the essential creaminess of soft tofu by contrasting it with bright touches of ginger and rich shitake mushrooms. We eat this for breakfast several times a week.

Provided by Zeke Koch

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons ginger, minced
1 tablespoon vegetable oil (I use peanut)
1 lb tofu, 1 inch cubes (soft)
1 cup shiitake mushroom, dried
2 teaspoons soy sauce
4 scallions, julienned
1 tablespoon cornstarch (I use arrowroot)
2 tablespoons water
2 tablespoons oyster sauce (optional)
1 tablespoon sesame oil

Steps:

First cover the mushrooms in roughly four cups of boiling water and soak while you're preparing the rest of the ingredients.
Mince the ginger, slice the tofu into 1 inch cubes, julienne the scallions. Mix the thickener (arrowroot, water, oyster sauce and sesame oil) in a small bowl.
Heat a nonstick frying pan or wok on the stove. When it's hot add the oil and then the ginger. When the ginger starts to turn golden then add the tofu and shitake mushrooms. Almost immediately add about a cup of the mushroom soaking liquid and soy sauce.
Cook for 5 minutes turning once (be careful not to break up the tofu cubes). Toss the scallions on top, stir in the thickener and cook until the arrowroot turns clear. Serve with steamed rice.

TOFU AND SCALLIONS IN MUSHROOM BROTH

Tofu and Scallions in Mushroom Broth image

Serve this simple broth in small bowls as an appetizer, similar to miso soup.This recipe is from the new "Martha Stewart's Dinner at Home" cookbook.Photo credit: Kate Sears

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Serves 4

Number Of Ingredients 6

Ingredients

1 ounce dried shiitake mushrooms (1 cup)
4 cups water
1 tablespoon soy sauce, preferably tamari
1/2 teaspoon rice wine vinegar (unseasoned)
2 ounces firm tofu, cut into 1/4-inch cubes (1/4 cup)
1 scallion, green part only, sliced very thin, for garnish

Steps:

Combine mushrooms and the water in a small saucepan, and bring to a boil over high heat. Reduce heat until liquid is at a simmer; cook, partially covered, until broth is a rich brown color, about 25 minutes.
Strain mixture through a fine sieve into a medium bowl (or large liquid measuring cup), pressing on mushrooms with a wooden spoon to remove as much liquid as possible; discard mushrooms. Stir soy sauce and vinegar into broth; divide evenly among four bowls. Add tofu, and garnish with scallion. Serve immediately.

SCRAMBLED TOFU WITH TOMATOES, SCALLIONS AND SOY SAUCE

Scrambled Tofu With Tomatoes, Scallions and Soy Sauce image

Eggs are nicely mimicked when you scramble firm tofu with vegetables or grains. The point is not to fool anyone into thinking he is eating eggs, but to create a scramble that is easy and satisfying.

Provided by Mark Bittman

Categories quick

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 tablespoons neutral oil
1 1/2 cups chopped tomatoes
Salt and ground black pepper
1 pound firm tofu, drained
1/3 cup sliced scallions
Soy sauce

Steps:

Put the oil in a deep skillet over medium heat. When hot, add the tomatoes, sprinkle with salt and pepper and cook, stirring occasionally, until their juices release and they begin to dry out slightly, 5 to 10 minutes.
Crumble the tofu with your fingers and add it to the pan along with the scallions. Cook, stirring occasionally, until the tofu is heated through and dried out a bit, 5 to 10 minutes. Serve, drizzling with soy sauce at the table. Note: To make Scrambled Tofu With Corn, Tomatoes and Basil, use olive oil instead of neutral oil and reduce the amount of tomatoes to 1 cup. Substitute 3/4-cup corn kernels for the scallions and stir in some chopped fresh basil before serving. Skip the soy sauce and drizzle with a little more olive oil at the table if you like.

SPRING TOFU SOUP

Spring Tofu Soup image

This versatile (coincidentally vegan) soup can be customized with most quick-cooking vegetables - thinly sliced asparagus could easily be thinly sliced turnips or radishes - and whatever tofu you have access to. If tofu isn't your thing, this soup would also be a great place to add any leftover chicken to warm through or shrimp to cook in the broth. The lemon at the end will breathe a lot of much-needed life into this broth built mostly from pantry staples, but a splash of rice wine vinegar would also do the trick.

Provided by Alison Roman

Categories dinner, weekday, soups and stews, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 garlic cloves, finely grated or chopped
1 jalapeño, finely grated or chopped
2 lemons
Kosher salt and freshly ground black pepper
4 cups vegetable or chicken broth
1/4 cup soy sauce
10 ounces mushrooms, such as enoki, white button, cremini or oyster
1 bunch asparagus, ends trimmed, thinly sliced
1 1/2 cups peas (fresh or frozen)
1 (12- to 14-ounce) package soft tofu, drained, or use firm tofu, cut in bite-size pieces
Olive oil, for drizzling
4 scallions, very thinly sliced, for serving

Steps:

Combine garlic and jalapeño in a small bowl. Finely zest the lemons, and add zest to the bowl with the jalapeño mixture. (Reserve the lemons for juicing.) Season heavily with salt and pepper. Set aside.
In a large pot, bring broth and soy sauce to a simmer, and season with salt and pepper.
Add mushrooms and simmer until they're just tender, 3 to 5 minutes. Add asparagus, peas and half the jalapeño mixture, and season the broth again with salt and pepper. Cook vegetables until they're bright green and starting to float, 2 to 4 minutes.
To serve, spoon a large piece of tofu into each bowl. (Alternatively, scoop tofu into the pot, breaking it into large pieces.) Top with more of the jalapeño mixture, and ladle the broth and vegetables over.
Drizzle with olive oil and scatter with scallions before serving.

Tips:

Choose the right tofu: For this recipe, it's best to use firm or extra-firm tofu. This type of tofu will hold its shape well in the broth and won't break apart.
Press the tofu: Before cooking the tofu, it's important to press it to remove excess water. This will help the tofu absorb the flavors of the broth better.
Use a variety of mushrooms: This recipe calls for shiitake and oyster mushrooms, but you can use any type of mushrooms you like. Some other good options include cremini, button, and portobello mushrooms.
Don't crowd the pan: When cooking the tofu and mushrooms, don't crowd the pan. This will prevent them from cooking evenly.
Season to taste: The amount of salt and pepper you add to the broth is up to your personal preference. Taste the broth before serving and adjust the seasonings as needed.
Serve with your favorite toppings: This soup is delicious served with a variety of toppings, such as green onions, cilantro, chili oil, and sesame seeds.

Conclusion:

This tofu and scallions in mushroom broth is a delicious and easy-to-make soup that's perfect for a quick and healthy meal. It's packed with flavor and nutrients, and it's sure to become a favorite in your household.