So I’m going to say it. I like tofu! I know, it’s a soy product…soy is bad for you. Tofu has no flavor. Blah, blah, blah. I like tofu. It tastes like anything you make it with. It’s versatile and easy and is great for a quick dinner. This is a meal that is done when the rice is done cooking! Serve this on whatever you want or on nothing at all. I serve it on rice because it’s delicious!!!
What you’ll need:
A wok or wide saute pan
Ingredients:
8 ounces of sliced shitake mushrooms
1 ½ to 2 cups of low sodium chicken or vegetable stock
1 15-ounce block of soft or semi-firm tofu
2 tablespoon vegetable or grapeseed oil
3 small dried hot red peppers
1 tablespoon fermented black beans, rinsed
1 tablespoon fermented red chili paste
2 teaspoons minced garlic – about 2 small cloves
1 tablespoon grated or finely minced ginger – about a ½ inch knob
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1 tablespoon of cornstarch dissolved in 3 tablespoons of water
½ cup of slivered scallions
To start – bring a pot of salted water to a boil. Cut the tofu into cubes and drop them into the pot of boiling water. Turn off the heat and let the tofu steep for fifteen minutes, then drain and set aside.
Put oil (I used grapeseed oil) in a wok or saute pan over medium heat. As soon as the oil starts to ripple, add in the red peppers, black beans, and chili paste. Saute for a minute or so and then add in the ginger and garlic. Wait a minute and then add the mushrooms. Saute them for another two minutes and then add the soy, sesame oil, and stock. Cook gently for two to five minutes.
Now, gently add the tofu to the pan and shake the pan so that everything is incorporated. Dissolve the cornstarch in the water and then drizzle the mixture into the pan and bring everything to a low simmer. Cook for another two minutes and serve over rice. Garnish with the cut scallions and eat!!! Yes, it was that easy and that quick.
Spicy Tofu with Shiitake Mushrooms
(1 votes, average: 4.00 out of 5)
Loading...So I'm going to say it. I like tofu! I know, it's a soy product...soy is bad for you. Tofu has no flavor. Blah, blah, blah. I like tofu. It tastes like anything you make it with. It's versatile and easy and is great for a quick dinner. This is a meal that is done when the rice is done cooking! Serve this on whatever you want or on nothing at all. I serve it on rice because it's delicious!!!
Ingredients
- 8 ounces of sliced shitake mushrooms
- 1 ½ to 2 cups of low sodium chicken or vegetable stock
- 1 15-ounce block of soft or semi-firm tofu
- 2 tablespoon vegetable or grapeseed oil
- 3 small dried hot red peppers
- 1 tablespoon fermented black beans, rinsed
- 1 tablespoon fermented red chili paste
- 2 teaspoons minced garlic – about 2 small cloves
- 1 tablespoon grated or finely minced ginger – about a ½ inch knob
- 2 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon of cornstarch dissolved in 3 tablespoons of water
- ½ cup of slivered scallions
Instructions
To start - bring a pot of salted water to a boil. Cut the tofu into cubes and drop them into the pot of boiling water. Turn off the heat and let the tofu steep for fifteen minutes, then drain and set aside.
Put oil (I used grapeseed oil) in a wok or saute pan over medium heat. As soon as the oil starts to ripple, add in the red peppers, black beans, and chili paste. Saute for a minute or so and then add in the ginger and garlic. Wait a minute and then add the mushrooms. Saute them for another two minutes and then add the soy, sesame oil, and stock. Cook gently for two to five minutes.
Now, gently add the tofu to the pan and shake the pan so that everything is incorporated. Dissolve the cornstarch in the water and then drizzle the mixture into the pan and bring everything to a low simmer. Cook for another two minutes and serve over rice. Garnish with the cut scallions and eat!!! Yes, it was that easy and that quick.
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