Sunday, January 24, 2010

Tofu, Bok Choy & Shitake Mushroom Stir Fry!i

I have been a vegetarian for a year and a half, and have never cooked with tofu. I'll eat it when we go out, but I was never sure what to do with it! So I decided tonight to give it a try. AAAAMAZING! I will for sure be making this again! It is to DIE for. The sauce is just so perfect!

Not the greatest pic, I was in too much of a hurry to eat this, it smelled so good!



1 tsp. cornstarch
2 Tbs. soy sauce
2 tsp. minced fresh giner
2 tsp. Thai chile sauce, such as sriracha
2 cloves garlic, minced (2 tsp.)
1 tsp. sesame oil
3 Tbs. Canola oil
1 14 oz. package extra-firm tofu, drained and cut into bite-sized cubes
1 lb. boy choy, cut into 1.5 inch pieces
2 cups sliced fresh shiitake mushrooms

1.) Whisk together cornstarch and 1 tsp. water in a bowl. Whisk in soy sauce, ginger, chile sauce, garlic and sesame oil.
2.) Heat 1 tbs. canola oil in large skillet or wok over medium-high heat. Stir-fry tofu 7 minutes, or until golden brown; transfer to plate. Add 1 tbs. oil to pan, stir-fry bok choy 4 minutes; transfer to plate.
3.) 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, or until hot.

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