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Spicy Tofu and Shiitake Mushroom Stir-Fry Recipe

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Ingredients

Adjust Servings:
14 ounces firm tofu cut into one inch cubes
2 - 3 tablespoons peanut oil (use unrefined peanut oil yum!)
1 large garlic clove grated
1 sweet onion such as oso sweet empire sweet
4 - 5 bunches baby bok choy about 1 pound cut into 1/2 inch pieces leaves chopped coarsely
10 - 12 fresh shiitake mushrooms stems trimmed even with cap each cut into quarters sixths if larger mushroom
1/2 cup carrot julienned (i cut baby carrots lengthwise)
2 - 3 tablespoons dark soy sauce
2 - 3 teaspoons sugar to taste
1/4 teaspoon cayenne pepper (use your own discretion!)

Nutritional information

192.3
Calories
100g
Calories From Fat
11.2g
Total Fat
2 g
Saturated Fat
0mg
Cholesterol
554.8mg
Sodium
16.1g
Carbs
3.3g
Dietary Fiber
7g
Sugars
10.9g
Protein
246g
Serving Size (g)
4
Serving Size

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Spicy Tofu and Shiitake Mushroom Stir-Fry Recipe

Features:
    Cuisine:

    This is a simple and quick stir-fry. Peanut oil and shitake mushrooms provide the main flavor in this dish. These amounts are approximate. I added a generous sprinkling of finely ground cayenne at the very end for some serious heat, but those who don't like it hot-hot can skip that. Enjoy!

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Tofu Shiitake Spicy Stir-Fry, This is a simple and quick stir-fry. Peanut oil and shitake mushrooms provide the main flavor in this dish. These amounts are approximate. I added a generous sprinkling of finely ground cayenne at the very end for some serious heat, but those who don’t like it hot-hot can skip that. Enjoy!, Tasty, healthy and filling. used extra firm tofu, a bit extra garlic and a mixture of peanut oil and sesame oil. Once everything was stri-frying, it was done very quickly. I love baby bok choy, so next time I think I will add more. Thanx for sharing!


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    Steps

    1
    Done

    In Large Non-Stick Skillet, Heat Peanut Oil Over Medium-High Heat.

    2
    Done

    Cut Onion in Half and Place Onion Cut-Side Down on Cutting Board. Slice 1/2-Inch Thick Slices Across the Short Way. Then Cut Once Across the Slices, Creating Two Rows.

    3
    Done

    Put Onions Into Skillet With the Grated Garlic and Saute For Approximately 3 Minutes.

    4
    Done

    Add Cubed Tofu Into Pan and Saute Over High Heat, Adding Oil as Needed. Turn a Few Times With Spatula Until Cubes Brown Slightly.

    5
    Done

    Remove the Tofu and Onions Onto a Plate.

    6
    Done

    Add Bok Choy and Mushrooms to Pan, Stirring in 2 Teaspoons of Sugar, Adding a Little Peanut Oil If Needed, and Saute Vegetables For 2 to 3 Minutes. Push Vegetables to the Sides of the Pan and Add Tofu Into the Center, Sprinkling 2 Tablespoons of Dark Soy Sauce Over Cubes. Sprinkle Carrots Around Pan on Top of Vegetables. Heat For 2 Minutes, Sprinkle Cayenne Pepper Over All, Then Gently Stir Everything Together For 1 - 2 Minutes More, Using a Flat Nylon or Bamboo Spatula So as not to Crush the Tofu.

    7
    Done

    Serve With Steamed Rice.

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    Vada Rios

    Culinary alchemist blending unexpected ingredients to create unique and flavorful dishes.

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