Tofu and Mushrooms with Ginger
This is a tasty and nutritious dish of tofu and mushrooms with ginger. The broth is soothing and taste really good if you’re a little under the weather or very tired. It’s easy and fast after you prep the tofu and veggies. Leftovers make a great lunch the following day (if there are any!)
How Nutritious is Tofu and Mushrooms with Ginger?
- tofu is a great source of protein
- animal studies indicate various health benefits of shiitake mushrooms (also called Black Forest mushrooms)
- ginger and garlic are both natural anti-inflammatories.
Ingredients for Tofu and Mushrooms with Ginger
- 2-3 tablespoons sesame oil
- 1 bunch scallions
- 1 tablespoon each of minced fresh garlic and ginger
- handful of Chinese black mushrooms
- large handful of fresh shiitake mushrooms
- 1 block firm tofu
- 3 tablespoons soy sauce
- 1 tablespoon Sriracha or sambal oelek
- 2 teaspoons honey
- 2 cups vegetable stock
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
Method for Tofu and Mushrooms with Ginger
- Assemble all ingredients.
- Mince the garlic and ginger and slice the scallions
- Rehydrate the dried mushrooms by soaking them in hot water until they begin to soften then thinly slice.
- Wipe shiitakes and thinly slice.
- Drain the tofu and set on plate with weight to remove excess water. Cube and set aside.
- Combine soy sauce, Sriracha and honey and toss with tofu. Allow to marinate (overnight in the refrigerator is good if you plan ahead!)When ready to cook (it will go very quickly at this point, so have your rice or noodles and table ready) heat your wok (or wide deep sauté pan) to hot, not smoking.
- Add oil and then dried mushrooms, Toss and cook until they begin to soften a bit (at least 4-5 minutes) and then add fresh mushroom. Cook until any liquid disappears.
- Add garlic/ginger and scallions Toss to combine and then remove to separate bowl. Scape pot well to get all bits out.
- Reheat pan, add a little oil and then the tofu. Toss and cook until edges are browned and crispy.
- Add the ginger/garlic/mushroom mix, toss well.Add stock and bring to simmer.
- Add cornstarch/water and return to simmer, allow to thicken for a minute or two and Voila!
- Dinner is served.
Note: Not in the mood for tofu? You can substitute bits of chicken or sweet potatoes. Marinate like the tofu, but make sure either is cooked through and tender before serving – it may take a little longer than the tofu would.