Stir Fried Tofu And Shiitake Mushrooms In Spicy Black Bean Sauce Recipes

TOFU IN BLACK BEAN SAUCE

Steps:

• Heat the oil in a wok until it starts sizzling.
• Fry the tofu cubes until they are browned on all sides and crispy.
• Add the mushrooms and spring onions and fry for 3 minutes.
• Pour in the sauce and fry for another 2 minutes.
• Serve immediately with steamed white rice.

STIR-FRIED SHIITAKE MUSHROOMS WITH TOFU

Steps:

• Peel Fresh Ginger (0.25 ounce) using the back of a spoon and mince. Place into a small bowl. Mince Garlic (2 clove) and place into a bowl with ginger and set aside. Pat the Extra Firm Tofu (1) dry with paper towels. Cut into half inch cubes and set aside.
• Cut the ends from the Baby Bok Choy (2) and discard. Remove the leaves from the bok choy and place into medium bowl. Remove the seeds, pith, and stem from the Yellow Bell Pepper (1) and discard. Cut the pepper into thin strips and add to bowl with bok choy.
• Peel the Carrot (2) and then slice thinly on the bias. Set aside.
• Remove stems from Shiitake Mushroom (4 ounce) and discard. Keep caps whole or slice to desired size. Add to bowl with yellow pepper and bok choy. In another small bowl, stir together the Corn Starch (1 teaspoon) and a quarter cup of water.
• Stir the Tamari Soy Sauce (2 tablespoon), fresh ginger, Sriracha (2 teaspoon) garlic cloves, and Sesame Oil (1 teaspoon) into the cornstarch mixture and set aside.
• Into a small saucepan, pour the Brown Rice (4 ounce) one cup of water and the Vegetable Base (1 package). Stir. Bring to a boil over medium high heat. When water begins to boil, stir once, cover, and reduce heat to low. Simmer for 23 minutes.
• Remove rice from heat and fluff with a fork. Keep covered until plating.
• Add Olive Oil (2 tablespoon) to large saute pan over medium high heat. When oil is hot, add the super firm tofu in a single layer and saute until browned on all sides, about seven minutes.
• Remove tofu from the pan. Add another tablespoon of olive oil to the pan over medium high heat. When oil is hot, add the carrot. Saute for two to three minutes.
• Lower the heat to medium, add the mushrooms and cook for two minutes.
• Add the yellow bell pepper and cook for two minutes more, stirring frequently.
• Add bok choy and continue to cook for one minute. Remove pan from heat and you're ready to plate.
• Place a scoop of brown rice in the center of two plates. Spread the rice into a line across the center. Top with tofu and vegetable mixture.
• Serve with the spicy sauce and enjoy!

SHREDDED TOFU AND SHIITAKE STIR-FRY

Steps:

• Using the coarse holes of a box grater, shred the tofu. Spread tofu out on a clean kitchen towel to drain while you prepare the sauce and mushrooms.
• In a small bowl, whisk together soy sauce, Shaoxing, lime juice and sesame oil.
• Heat a large skillet over medium-high heat until it's very hot, then add the peanut oil; it should thin out on contact. Once the oil is hot, add the mushrooms and cook, tossing occasionally, until most of the mushroom liquid has evaporated and mushrooms are browned and slightly crisp, 8 to 12 minutes. Stir in the scallion, lemongrass, ginger, garlic, chile and a pinch of salt. Cook until softened, about 2 minutes.
• Carefully transfer the tofu from the towel into the skillet. Toss in the edamame and the soy sauce mixture. Cook until mixture is heated through. Season with salt as needed. Remove from heat and stir in herbs. Serve with lime wedges.

STIR-FRIED TOFU AND SHIITAKE MUSHROOMS IN SPICY BLACK BEAN SAUCE

Steps:

• Place mushrooms in large bowl. Pour 3 cups boiling water over; let soak until mushrooms soften, at least 25 minutes and up to 4 hours. Drain. Cut off stems and discard; finely chop caps.
• Dissolve cornstarch in 2 tablespoons vegetable broth in 2-cup measuring cup. Stir in remaining broth, soy sauce, vinegar, sugar, and salt.
• Heat oil in heavy large wok or nonstick skillet over high heat until very hot. Add mushrooms; stir-fry until browned, about 3 minutes. Add leek; stir-fry until beginning to brown, about 1 minute. Add black beans, ginger, garlic, chili-garlic sauce, and peppercorns; stir-fry 30 seconds. Stir cornstarch mixture to blend, then stir into vegetable mixture. Add tofu; toss gently to coat with sauce. Reduce heat to low, cover, and simmer until sauce thickens slightly, about 4 minutes.
• Spoon tofu mixture into serving bowl. Garnish with cilantro and serve.
• *Available at Asian markets and specialty foods stores and in the Asian foods section of some supermarkets.

STIR-FRIED SZECHUAN GREEN BEANS & SHIITAKE MUSHROOMS

Steps:

• In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and mustard together. Set aside.
• Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until very hot and shimmering. Add the beans and cook, stirring frequently, until tender, puckered and browned, about 7-10 minutes (cooking time will depend on the size of the beans). Transfer beans to large plate.
• Add 1 teaspoon oil to pan. Add shiitake mushrooms and cook, stirring occasionally, for 3-4 minutes until slightly browned. Reduce heat to medium, then add the garlic and ginger and cook, stirring constantly, until fragrant, about 20 seconds. Return the beans to the pan and add the sauce. Toss and cook until the sauce is slightly thickened and the vegetables are evenly coated, about 10 seconds. Transfer to serving dish and serve immediately.
• Note: This recipe works best with thinner green beans (but not the super thin French haricots verts). If your beans seem really long, thick or a bit tough, cut them in half so they cook evenly (there may be just a few in the bunch that you need to cut). Also, be sure beans are dry, otherwise oil will splatter.

SPICY TOFU-RICE BOWLS WITH PICKLED SHIITAKE MUSHROOMS

Steps:

• Bring mushrooms, sugar, 1/2 cup soy sauce, 1/2 cup vinegar, and 1 cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Transfer mushrooms to a medium bowl with a slotted spoon. Let brine cool, then pour over mushrooms. Cover and chill at least 1 hour.
• Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice and 2 cups water in a medium saucepan, season with salt, and let sit 30 minutes.
• Bring rice to a boil. Reduce heat to low, cover, and cook until tender, 30-35 minutes (you can also use a rice cooker). Remove from heat and let sit, covered, 15 minutes; fluff with a fork. Keep warm.
• Soak wakame in 1/2 cup cold water in a small bowl until softened, 6-8 minutes. Drain and mix in a clean small bowl with black bean paste, honey, oil, remaining 5 tsp. soy sauce, and remaining 5 tsp. vinegar. Add tofu to spicy black bean shoyu, season with salt, and gently toss. Let sit 10 minutes to let flavors meld. Taste and season with more salt if needed.
• Divide rice among bowls and spoon tofu mixture on top of rice. Arrange drained pickled shiitake mushrooms, scallions, peanuts, and some tobiko, if using, around tofu mixture.
• Mushrooms can be pickled 5 days ahead. Keep chilled.

STIR-FRIED SHITAKE MUSHROOMS WITH TOFU AND BOK CHOY

Steps:

• Whisk together cornstarch and 1 tsp.water in bowl.
• Whisk in soy sauce, ginger, chile sauce, garlic and sesame oil.
• Heat 1 Tbs. canola oil in large skillet over medium high heat.
• Stir-fry tofu7 minutes, or until golden brown.
• Transfer to plate.
• Add 1 Tbs. oil to pan.
• Stir-fry bok choy 4 minutes, transfer to plate.
• 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 until hot.