Happy Pancake Day, everybody! We had blueberry pancakes this morning, but I don’t want to be cliché, so I’m not posting a pancake recipe. Instead, I’ll post a recipe for a stir fry that I got from the latest Veg Times.
This stir-fry was really good! I’ve been trying all kinds of vegan recipes from that issue, and I can’t believe how good they are. And surprisingly filling! I figured that we’d be hungry again in about an hour, but we haven’t been at all.
Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy
Vegan – Adapted from Vegetarian Times Feb 2010 issue.
Serves 4 – 6 WW points per 1 cup serving
1 tsp cornstarch
2 Tbs soy sauce
2 tsp minced fresh ginger
2 tsp Thai chile sauce, such as sriracha (I had never had sriracha before—it’s really good. It doesn’t make the dish super-spicy like you’d think.)
2 cloves garlic, minced (I used about a tbs.)
1 tsp sesame oil
3 Tbs canola oil, divided (I used peanut oil.)
1 14-oz pkg. extra-firm tofu, drained and cut into bite-sized cubes (See draining directions below.)
1 lb bok choy, washed and cut into 1 1/2 –inch pieces (I love me some bok choy.)
2 cups sliced fresh shiitake mushrooms (It took all of a 3.5 oz. box of shiitakes.)
- (To drain tofu—take it out of the package and put it on a plate. Put another plate on top, and put some kind of weight on top of it for a little while—I’ve been known to use canned goods for weight. Every so often, go back and pour off the water that has collected on the plate. Tofu is like a sponge, and if you don’t do this step, it won’t soak up as much flavor.)
- Stir the starch into 1 tsp of water; then add the soy sauce, ginger, sriracha, garlic and sesame oil.
- Heat 1 Tbs of canola (or peanut) oil in large skillet or wok over med-high heat. (I used my electric skillet.) Stir-fry the tofu until golden brown, then put it on a plate. (I put mine on paper towel to get rid of more oil.)
- Add one more Tbs of oil to the pan; then throw in the bok choi for about 4 minutes. Move that to the plate with the tofu.
- Add remaining 1 Tbs of the oil, then cook the mushrooms for about 2 minutes, or until tender. (I don’t think I added all the oil each time. I don’t think it needed it–my electric skillet is nonstick.)
- Add the bok choi and tofu back in with the ‘shrooms, then pour the sauce over it. Cook that all together for about a minute–or until hot.
- (I served mine with basmati rice—because that’s what I had.)