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Shiitake and Broccoli Stir Fry
Produce:
225g Shiitake mushrooms
1 head broccoli
1/2 head red cabbage
4 carrots
2" ginger, cut into matchsticks
1 bunch scallions or 1/2 red onion
1 400g block tofu
Pantry:
Kosher Salt
Neutral oil
2 TB tamari
2 t seasame oil
Gomaisio, hot sauce or kimchi for serving
Cooked brown rice or quinoa
1. Press the tofu then cut into 5 pieces lengthwise. Then cut crosswise into 2 cm wide rectangles, season with salt.
2. Thinly slice the mushrooms, cut broccoli into florets and shave cabbage into thin strips.
Cut carrots and ginger into matchsticks. Slice scallions keeping whites and greens separate.
3. Heat skillet over medium high and oil then tofu. Cook until golden brown, transfer to plate.
4. Add mushrooms and cook until they have released their liquid, about 5 mins.
Add broccoli and cabbage and cook until just tender. Add carrots, ginger, whites of scallions and cook until tender.
Add the tofu back into the pan, add 3 TB tamari, 2t seasame oil and green parts of scallion.
5. Serve over rice adding hot sauce or kimchi.
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