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RECIPE
14 INGREDIENTS14 STEPS40min

Stir-Fried Shiitake Mushrooms with Tofu

5.0
4 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!"
Stir-Fried Shiitake Mushrooms with Tofu Recipe | SideChef
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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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
40min
Total Time
$10.66
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
4 oz
Shiitake Mushrooms
1 pckg
Vegetable Base
2 cloves
2
Baby Bok Choy
2 Tbsp
Tamari Soy Sauce
1 tsp
Sesame Oil
2/3 cup
1
Extra Firm Tofu
1/2 Tbsp
2 Tbsp
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Nutrition Per Serving

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CALORIES
831
FAT
29.0 g
PROTEIN
29.0 g
CARBS
105.2 g

Cooking Instructions

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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 Mushrooms (4 oz) 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 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 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 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!
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Nutrition Per Serving
Calories
831
% Daily Value*
Fat
29.0 g
37%
Saturated Fat
2.4 g
12%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
105.2 g
38%
Fiber
8.8 g
31%
Sugars
6.7 g
--
Protein
29.0 g
58%
Sodium
49399.6 mg
2148%
Vitamin D
0.2 µg
1%
Calcium
569.2 mg
44%
Iron
6.5 mg
36%
Potassium
880.4 mg
19%
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