MUSHROOM, TOFU, AND NOODLE STIR-FRY
A vegetarian stir-fry that's easy to make. This comes together really quickly so have all of your ingredients prepped and ready to go. Don't be fooled by the amount of time this takes, most of it is hands off.
Provided by Bren
Categories World Cuisine Recipes Asian
Time 1h
Yield 2
Number Of Ingredients 12
Steps:
- Combine water, liquid soy seasoning, arrowroot, ginger, and garlic in a jar. Set glaze aside.
- Line a plate with paper towels, set tofu on top, and add another layer of paper towels. Place a cutting board on top of the tofu and set a heavy pot on the board. Let sit for 30 minutes, replacing the paper towels as needed, to press as much liquid as possible from the tofu.
- Place rice noodles into a large bowl, cover with cold water, and soak. Cut pressed tofu into 1/2-inch pieces.
- Heat oil in a wok over high heat. Add tofu and stir-fry until all sides are golden, about 5 minutes. Add all mushrooms and cook for 2 minutes. Mix in bell pepper and onion, and stir-fry for 2 minutes. Pour glaze on top and cook until sauce has thickened, about 2 minutes.
- Remove rice noodles from water, shake off excess liquid, and add to the wok. Stir-fry until heated thorough, about 3 minutes.
Nutrition Facts : Calories 560.5 calories, Carbohydrate 82.9 g, Fat 18.8 g, Fiber 7.3 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 2169.3 mg, Sugar 6.6 g
TOFU MUSHROOMS AND ONIONS
This is a great substitue for liver and onions. No one would believe this is tofu. My children loved it. I served mine with rice and broccoli. I put the gravy over all of it. It is wonderful.
Provided by Sasha Hale
Categories Lunch/Snacks
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Drain tofu.
- Slice as thick or thin as you like.
- Mix your flour mix together.
- Drudge you tofu slices in flour tap off extra.
- Heat pan with enough oil to coat bottom.
- Cook until both sides are brown.
- Turn oven on 200
- Place cooked tofu in oven to keep warm.
- after tofu cooked leave brown bits in the bottom of the pan.
- Add mushrooms,onions,soy sauce, worcestershire sauce,capers,basi,garlic powder.
- Add at a little at a time of left over flour mix from the tofu.
- Start adding water to the mix to make a gravy.
- Stirring continually.
- Add enough water and flour mix for as thick or thin you like your gravy.
- When done the way you like.Take out the tofu slices. Cover with gravy.
Nutrition Facts : Calories 260.4, Fat 5.2, SaturatedFat 1.1, Sodium 962.9, Carbohydrate 39.9, Fiber 3.4, Sugar 4.7, Protein 16.2
BAKED TOFU WITH MUSHROOM GRAVY
Good comfort food for lacto-vegetarians or any tofu lovers. Tofu is baked to firm and crisp it and then it is smothered in a slightly tangy mushroom-onion gravy. This makes a generous amount of gravy so that it can go over potatoes roasted while the tofu cooks.
Provided by sprout 13
Categories Soy/Tofu
Time 50m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Dry the tofu and cut it into 4 thick slices.
- Coat the tofu thinly with oil and sprinkle with salt, pepper, and thyme to taste.
- Lay the tofu slices on a baking sheet sprayed with nonstick spray and place in oven. Bake for 35 minutes, flipping pieces after 20 minutes.
- While the tofu cooks, melt the butter in a medium skillet on medium-low heat. Saute the onions and mushrooms in the melted butter until softened, about 10 minutes. Do not brown the vegetables.
- About 5 minutes before the tofu finishes, add the flour to the mushrooms and onions and continue to cook on medium-low for another minute or two.
- Add the milk and yogurt to the sauteed mixture and bring to a simmer. You may need to raise the heat to medium.
- Once the gravy simmers, remove from the heat and season to taste with salt, pepper, and thyme. Spoon over baked tofu.
- Serve with a hot veggie like green beans or broccoli and with cubed potatoes roasted in the oven while the tofu baked.
Nutrition Facts : Calories 278.1, Fat 12.8, SaturatedFat 5.1, Cholesterol 19.5, Sodium 101.6, Carbohydrate 25.6, Fiber 1.7, Sugar 14.8, Protein 17.2
TOFU MUSHROOM SOUP
For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer
Time 1h45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place dried mushrooms in a bowl or large heatproof measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. If mushrooms are sandy, agitate from time to time. Line a strainer with cheesecloth and place over a 1-quart measuring cup. Drain through the strainer, then twist mushrooms in the cheesecloth, holding them over the strainer, to squeeze out the last of the flavorful liquid. Discard reconstituted mushrooms or set aside for another use.
- While porcinis are soaking, pull tough stems away from shiitake mushroom caps. Slice caps thin and set aside.
- Combine the mushroom broth with enough water to make 9 cups liquid and place in a saucepan or soup pot. Add shiitake stems, quartered button or cremini mushrooms, halved head of garlic, salt and ginger slices, and bring to a boil. Reduce heat, cover and simmer 30 minutes.
- Use a slotted spoon or skimmer to remove mushrooms, stems, garlic and ginger from broth. Add soy sauce to broth. Taste and adjust salt.
- Bring broth back to a boil and add tofu. Reduce heat to a simmer or a gentle boil, cover partly and simmer for 30 minutes. Tofu will puff a little, and texture will become more porous and spongy.
- Add thinly sliced shiitake mushroom caps, cover and simmer 5 minutes. Stir in cilantro and chives. Taste, adjust seasoning and serve.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 591 milligrams, Sugar 3 grams
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