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Dairy-Free
Stir-Fried Shiitake Mushrooms with Tofu
Recipe

14 INGREDIENTS • 14 STEPS • 40MINS

Stir-Fried Shiitake Mushrooms with Tofu

5
5 ratings
A recipe by Vegetarian Times: "With their naturally rich, smoky flavor and slightly chewy texture, shiitake mushrooms bring instant umami to this vegetarian stir-fry. Bok choy adds a subtle sweetness while packing a wallop of vitamin C and other nutrients in a tasty, easy to make sauce!"
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Stir-Fried Shiitake Mushrooms with Tofu
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
A recipe by Vegetarian Times: "With their naturally rich, smoky flavor and slightly chewy texture, shiitake mushrooms bring instant umami to this vegetarian stir-fry. Bok choy adds a subtle sweetness while packing a wallop of vitamin C and other nutrients in a tasty, easy to make sauce!"
40MINS
Total Time
$10.66
Cost Per Serving
Ingredients
Servings
2
US / Metric
Shiitake Mushroom
1 cup
Shiitake Mushroom
Vegetable Base
1 pckg
Vegetable Base
Fresh Ginger
1 Tbsp
Fresh Ginger
Carrot
2
Carrots
Garlic
2 cloves
Garlic
Baby Bok Choy
2
Baby Bok Choy
Corn Starch
1 tsp
Corn Starch
Tamari Soy Sauce
2 Tbsp
Tamari Soy Sauce
Sesame Oil
1 tsp
Sesame Oil
Brown Rice
2/3 cup
Brown Rice
Extra Firm Tofu
1
Extra Firm Tofu
Yellow Bell Pepper
1
Yellow Bell Pepper
Sriracha
1/2 Tbsp
Sriracha
Olive Oil
2 Tbsp
Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
831
Fat
29.0 g
Protein
29.0 g
Carbs
105.2 g
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Stir-Fried Shiitake Mushrooms with Tofu
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Peel Fresh Ginger (1 Tbsp) using the back of a spoon and mince. Place into a small bowl. Mince Garlic (2 cloves) 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.
step 1 Peel Fresh Ginger (1 Tbsp) using the back of a spoon and mince. Place into a small bowl. Mince Garlic (2 cloves) 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.
step 2
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.
step 3
Peel the Carrots (2) and then slice thinly on the bias. Set aside.
step 4
Remove stems from Shiitake Mushroom (1 cup) 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 tsp) and a quarter cup of water.
step 5
Stir the Tamari Soy Sauce (2 Tbsp), fresh ginger, Sriracha (1/2 Tbsp) garlic cloves, and Sesame Oil (1 tsp) into the cornstarch mixture and set aside.
step 5 Stir the Tamari Soy Sauce (2 Tbsp), fresh ginger, Sriracha (1/2 Tbsp) garlic cloves, and Sesame Oil (1 tsp) into the cornstarch mixture and set aside.
step 6
Into a small saucepan, pour the Brown Rice (2/3 cup) one cup of water and the Vegetable Base (1 pckg). 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.
step 6 Into a small saucepan, pour the Brown Rice (2/3 cup) one cup of water and the Vegetable Base (1 pckg). 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.
step 7
Remove rice from heat and fluff with a fork. Keep covered until plating.
step 8
Add Olive Oil (2 Tbsp) 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.
step 8 Add Olive Oil (2 Tbsp) 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.
step 9
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.
step 10
Lower the heat to medium, add the mushrooms and cook for two minutes.
step 11
Add the yellow bell pepper and cook for two minutes more, stirring frequently.
step 12
Add bok choy and continue to cook for one minute. Remove pan from heat and you're ready to plate.
step 12 Add bok choy and continue to cook for one minute. Remove pan from heat and you're ready to plate.
step 13
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.
step 13 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.
step 14
Serve with the spicy sauce and enjoy!
step 14 Serve with the spicy sauce and enjoy!
Tags
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Dairy-Free
Budget-Friendly
Gluten-Free
Asian
Shellfish-Free
Mushrooms
Vegan
Vegetarian
Rice
Tofu & Tempeh
Vegetables
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