Surprise, It's Tofu!
By Doris Romeo
Apr 30, 2006 - 1:15:00 PM
I don't use tofu that often, but is has great nutritional value and when cooked properly can taste wonderful.
Tofu. Photo by Olga Litvin.
Tofu with bok choy and shiitake mushrooms
4 baby bok choy sliced in half (available at all markets)
6 T. rice vinegar
1/4 cup low sodium soy sauce
3 T. sugar
3 T. grated fresh ginger root
4 green onions, sliced thin, including the green part
6 T. sesame oil, divided in two (available at all markets)
1 carton extra firm silken tofu, cut into 1/2 inch slabs
1/2 lb. fresh shiitake mushrooms, cut into thick slices (remove stem)
Fresh Bok Choy. Photo by Olga Litvin
Steam bok choy until tender, about 8 to 10 minutes. In a separate bowl combine, vinegar, soy sauce, sugar, ginger, green onions and 2 T. sesame oil. In a large non-stick pan heat 2 T. of the oil. SautÃ© the tofu on both sides until a little bit crispy. Heat a separate skillet, add 2 T. of oil add mushrooms. Cook until tender, about 4 minutes. Arrange the tofu on a platter. Surround by the bok-choy, add mushrooms and pour the sauce over it.
1/2 cup olive oil
2 lbs. sliced mushrooms (white buttons)
1/2 white onion sliced thin
2 cartons extra firm tofu
1 1/2 cups cream sherry
3 T. butter
1 t. garlic powder mixed with one t. water
3 T. low sodium soy sauce
In one skillet heat 1/2 the oil. Add the mushrooms and onions, sautÃ© for 10 minutes. In the second skillet heat the other half of the oil, slice the tofu into slabs and sautÃ© for 3 minutes on each side. Remove the tofu, set aside. Add the sherry into the tofu already on the skillet; it will flame a little. When the flames settle add the garlic powder mixture, butter and soy sauce. Wait until the butter melts. Then add the tofu and heat for one minute. Serve over rice.
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