“Why So SEARious?”- Sweet Shitake Stir-fry with Seared Tofu
On Friday I had posted a recipe for the Daikon and Cucumber salad which used a marinade of rice vinegar, soy sauce, brown rice syrup and scallions. In an effort to use up any extras in my fridge, I created this stir-fry using up the extra marinade from the salad. The Shitake Mushrooms were sweet and absolutely delicious!
What You Need (Yield: 2 Servings):
6-8 Shitake Mushrooms (cleaned and patted dry)
1 Cup Green Cabbage
3 Small Zucchini (sliced the bias)
1 Small Onion (sliced)
1/2 Package Extra Firm Tofu (drained and cut in batonnet cuts)
1/4 Cup Toasted Almonds or Peanuts (rough chop)
Scallions (for garnish)
Toasted Sesame Seeds (for garnish)
1/2-3/4 Cup Marinade
1. Grease a small skillet and heat on medium. Once the pan is hot, toss in the mushrooms and about 1/4 Cup of the marinade. Bring the liquid to a boil, then reduce to a simmer. Once the liquid has reduced, cover the pan with a lid and allow the mushrooms to steam until tender. Then remove from pan and set aside.
2. Meanwhile, grease a large pan and set on medium heat. Toss in the onions once the pan is heated. Cook the onions until tender, then toss in the zucchini. Allow the zucchini to cook until tender. Next, toss in the cabbage and the remainder of the marinade. Place a lid on top of the pan and allow the cabbage to cook down slightly (don’t over cook it- you still want it to have a crunch).
3. Then, re-grease the small skillet and set on high heat. Once the pan is hot, toss in the tofu and allow the tofu to sear on all sides. Then, combine the mushrooms, tofu and stir-fry on a plate and serve. Garnish with scallions and toasted sesame seeds.
1 year ago