Stir-Fried Tofu with Shiitake

Stir-Fried Tofu with Shiitake

I was lucky to find some fresh shiitake mushrooms at the organic grocery store the other day and this was the first recipe that turned up while browsing through my cookbooks.

Stir-Fried Tofu with Shiitake

Adapted from How to Cook Everything Vegetarian by Mark Bittman


200 g tofu, cut into 1/2-inch dice
3 Tbsp neutral oil
1 onion, cut into half-moon slices
about 200 g fresh shiitake mushrooms, stems removed, sliced
1 garlic clove, minced
1 Tbsp ginger, grated
1/4 cup Shaoxing wine
1/3 cup vegetable stock or water
2 Tbsp soy sauce
1 bunch scallions, sliced


In a skillet, heat 1 Tbsp of oil and fry the onion over medium-high heat until nicely browned, about 5 minutes. Remove from the skillet and set aside. Heat 1 Tbsp of oil and fry the mushrooms until evenly browned and tender. Remove from the skillet and set aside. Heat the remaining oil and fry the tofu until nicely browned, a couple of minutes. Add the garlic and ginger and fry until fragrant. Add the wine and stock and reduce by half. Return the onion and mushrooms to the pan and let heat through. Add the soy sauce and the scallions and fry briefly until the scallions take on a glossy sheen. Serve on rice.

1 comment:

Jeanne said...

Sounds perfect! I'll have to go foraging for some mushrooms. ;)