Zeke Koch's Note:
An excellent yet simple tofu recipe that brings out the essential creaminess of soft tofu by contrasting it with bright touches of ginger and rich shitake mushrooms. We eat this for breakfast several times a week.
My Private Note
Units: US | Metric
- 2 tablespoons ginger, minced
- 1 tablespoon vegetable oil (I use peanut)
- 1 lb tofu, 1 inch cubes (soft)
- 1 cup shiitake mushroom, dried
- 2 teaspoons soy sauce
- 4 scallions, julienned
- 1 tablespoon cornstarch (I use arrowroot)
- 2 tablespoons water
- 2 tablespoons oyster sauce (optional)
- 1 tablespoon sesame oil
- 1First cover the mushrooms in roughly four cups of boiling water and soak while you're preparing the rest of the ingredients.
- 2Mince the ginger, slice the tofu into 1 inch cubes, julienne the scallions. Mix the thickener (arrowroot, water, oyster sauce and sesame oil) in a small bowl.
- 3Heat a nonstick frying pan or wok on the stove. When it's hot add the oil and then the ginger. When the ginger starts to turn golden then add the tofu and shitake mushrooms. Almost immediately add about a cup of the mushroom soaking liquid and soy sauce.
- 4Cook for 5 minutes turning once (be careful not to break up the tofu cubes). Toss the scallions on top, stir in the thickener and cook until the arrowroot turns clear. Serve with steamed rice.
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Nutritional Facts for Tofu and Scallions
Serving Size: 1 (162 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 154.0
- Calories from Fat 101
- Total Fat 11.2 g
- Saturated Fat 1.6 g
- Cholesterol 0.0 mg
- Sodium 180.3 mg
- Total Carbohydrate 7.0 g
- Dietary Fiber 1.0 g
- Sugars 1.3 g
- Protein 8.4 g
The following items or measurements are not included: