Braised Soya Beans With Shiitake Mushrooms And Spinach Recipes

ROASTED TOFU WITH SHIITAKE, SOY, AND GINGER OVER BABY SPINACH

Steps:

• 1. Preheat the oven to 375°F.
• 2. In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.
• 3. Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
• 4. Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.
• 5. Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.

BRAISED SOYA BEANS WITH SHIITAKE MUSHROOMS AND SPINACH

Steps:

• Place the beans in a saucepan with plenty of cold water. Bring to the boil and boil rapidly for 10 minutes., then reduce the heat, cover and simmer for 1 hour, or until tender. Drain, reserving 150ml/1/4 pint of cooking liquid.
• Heat the oil in a large frying pan. Fry the garlic, ginger and chillies for 3 mintutes then add the mushrooms and fry for a further 5 minutes.
• Add the tomatoes, beans, reserved liquid, soy sauce and sherry and bring to the boil. Cover and simmer for 15 minutes.
• Stir in the spinach and cook for about 3 minutes until the spinach is tender.
• Serve with noodles.