Prep 10 mins
Cook 10 mins
This is a simple and quick stir-fry. Peanut oil and shitake mushrooms provide the main flavor in this dish. These amounts are approximate. I added a generous sprinkling of finely ground cayenne at the very end for some serious heat, but those who don't like it hot-hot can skip that. Enjoy!
- 14 ounces firm tofu, Cut into one-inch cubes
- 2 -3 tablespoons peanut oil (I use unrefined peanut oil, yum!)
- 1 large garlic clove, Grated
- 1 sweet onion, such as Oso Sweet, Empire Sweet
- 4 -5 bunches baby bok choy, about 1 pound, Cut into 1/2-inch pieces, leaves chopped coarsely
- 10 -12 fresh shiitake mushrooms, stems trimmed even with cap, each cut into quarters, sixths if larger mushroom
- 1⁄2 cup carrot, Julienned (I cut baby carrots lengthwise)
- 2 -3 tablespoons dark soy sauce
- 2 -3 teaspoons sugar, to taste
- 1⁄4 teaspoon cayenne pepper (Use your own discretion!)
- In large non-stick skillet, heat peanut oil over medium-high heat.
- Cut onion in half and place onion cut-side down on cutting board. Slice 1/2-inch thick slices across the short way. Then cut once across the slices, creating two rows.
- Put onions into skillet with the grated garlic and saute for approximately 3 minutes.
- Add cubed tofu into pan and saute over high heat, adding oil as needed. Turn a few times with spatula until cubes brown slightly.
- Remove the tofu and onions onto a plate.
- Add bok choy and mushrooms to pan, stirring in 2 teaspoons of sugar, adding a little peanut oil if needed, and saute vegetables for 2 to 3 minutes. Push vegetables to the sides of the pan and add tofu into the center, sprinkling 2 tablespoons of dark soy sauce over cubes. Sprinkle carrots around pan on top of vegetables. Heat for 2 minutes, sprinkle cayenne pepper over all, then gently stir everything together for 1 - 2 minutes more, using a flat nylon or bamboo spatula so as not to crush the tofu.
- Serve with steamed rice.
Tasty, healthy and filling. I used extra firm tofu, a bit extra garlic and a mixture of peanut oil and sesame oil. Once everything was stri-frying, it was done very quickly. I love baby bok choy, so next time I think I will add more. Thanx for sharing!
This was really great. I added a bit more soy sauce and used powdered sugar which thickened the sauce a teeny bit. Oh and I had my groceries delivered so they confused a portabella with a shiitake, but it was still really yummy.