Recipe: Delicious Bok Choy and Shiitake Mushroom with Mashed Tofu

Bok Choy and Shiitake Mushroom with Mashed Tofu. Tofu Mushroom Soup l Tofu and Shiitake Mushroom Soup l Comfort Food. Return tofu and bok choy to pan. Bok Choy and Mushroom Stir Fry.

The core ingredients of this dish are the mushrooms and bok choy. Bring a large saucepan of water with oil and salt to a boil. Asian Slaw with Tofu & Shiitake Mushrooms. You can cook Bok Choy and Shiitake Mushroom with Mashed Tofu using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Bok Choy and Shiitake Mushroom with Mashed Tofu

1. It's 1 bunch of Bok choy.
2. It's 1/3 of Carrot.
3. You need 2 of to 3 Shiitake mushrooms.
4. It's 1/2 bunch of Enoki mushrooms.
5. Prepare 1/2 block of Tofu.
6. Prepare 2 of to 3 Umeboshi.
7. You need 1 tbsp of Sesame oil.
8. It's 2 tsp of Ponzu.
9. Prepare 1 pinch of Salt.
10. Prepare 1 pinch of Black pepper.
11. You need of To taste:.
12. It's 3 of Shiso leaves.

A simple slaw is given an Asian twist with bok choy, napa cabbage and a soy-wasabi dressing. The vibrant flavors and rich textures make this a great introduction to tofu for novices and skeptics. Braised Mushrooms with Bok Choy: Recipe Instructions. Place the dried Chinese mushrooms into a medium Transfer the mushrooms and sauce to the center of your cooked Shanghai baby bok choy, and serve this This was part of our Thanksgiving dinner, with Mapo tofu and some char siu pork.

Bok Choy and Shiitake Mushroom with Mashed Tofu instructions

1. Wrap the tofu in kitchen paper, put a weight on top and leave for a while expel the excess moisture. Drain the water that comes out of the tofu..
2. Cut up the vegetables. Julienne the carrot and shiitake mushrooms. Cut the bok choy into bite size pieces and separate the stems and the leaves..
3. Take the pits out of the umeboshi plums, and mince to a paste with a knife..
4. Spread the sesame oil in the frying pan. Stir fry the boy choy stems and carrots for a little while, then add the shiitake and enoki mushrooms and the leaves of the bok choy. Stir fry some more and season with salt and pepper..
5. Put the umeboshi paste and the well drained tofu in a bowl and mash together..
6. Put the cooked and cooled vegetables from Step 4 into the mashed tofu in Step 5, add the ponzu and mix well. Add some finely julienned shiso leaves to taste..

I halved the recipe to use up some baby bok choy and shiitakes that I had on hand from another recipe. This of course decreased the liquid to the point that the extra time to reduce the sauce. An Asian inspired Bok Choy Mushroom Stir Fry with tofu recipe. Wash, pat dry with paper towels, and then set aside. Heat a large skillet or wok over medium-high heat.