Oriental Mushroom And Tofu Recipes

MUSHROOM, TOFU, AND NOODLE STIR-FRY

Steps:

• Combine water, liquid soy seasoning, arrowroot, ginger, and garlic in a jar. Set glaze aside.
• Line a plate with paper towels, set tofu on top, and add another layer of paper towels. Place a cutting board on top of the tofu and set a heavy pot on the board. Let sit for 30 minutes, replacing the paper towels as needed, to press as much liquid as possible from the tofu.
• Place rice noodles into a large bowl, cover with cold water, and soak. Cut pressed tofu into 1/2-inch pieces.
• Heat oil in a wok over high heat. Add tofu and stir-fry until all sides are golden, about 5 minutes. Add all mushrooms and cook for 2 minutes. Mix in bell pepper and onion, and stir-fry for 2 minutes. Pour glaze on top and cook until sauce has thickened, about 2 minutes.
• Remove rice noodles from water, shake off excess liquid, and add to the wok. Stir-fry until heated thorough, about 3 minutes.

MUSHROOM MAPO TOFU

Steps:

• Drain the tofu and press gently with kitchen paper to remove any excess moisture. Alternatively, you could place the tofu on a clean tea towel, place a clean medium chopping board over the top and leave for 10 mins to press out any excess moisture. Slice into 1.5 x 1.5cm sized chunks.
• Mix all of the sauce ingredients together in a jug.
• Heat a wok over a high heat and drizzle in the rapeseed oil. Add the garlic, ginger and chillies and stir for a few seconds. Tip in the mushrooms and stir-fry for a few seconds, then add the Sichuan pepper and the tofu, gently stirring. Add the chilli bean paste and dark soy sauce, followed by the Shaoxing rice wine or sherry. Pour in the sauce ingredients, stir everything to combine, and bring to the bubble, cooking for 1 min.
• Transfer to a serving plate and sprinkle over the ground toasted Sichuan pepper and spring onions to serve.

ASIAN MUSHROOM AND TOFU STIR-FRY

Steps:

• 1. Heat vegetable oil in a wok, and add the mushrooms which have all been cut into similar sizes for a similar cooking time. Allow them to brown so they retain their own juices.
• 2. Now add the baby corn and the beans and stir fry for a minute or two, and add the water to steam the vegies through before removing from the heat.
• 3. Coat the Tofu in the tapioca flour, then lightly fry it in a clean wok with vegetable oil, until it develops a light brown crispy coating, then set it aside on some paper towel.
• 4. Now for the sauce, in a cleaned wok add some more vegetable oil and add the garlic, ginger, white pepper and coriander and allow the garlic to lightly brown, before adding the chicken stock, oyster sauce, soy and honey.
• 5. Dissolve the bean curd into the sauce.
• 6. Return the vegetables and tofu to the pan, along with the shallots and lightly stir fry it altogether so it is all heated through, and then serve!

ORIENTAL MUSHROOM AND TOFU

Steps:

• Heat oil in a saute pan or wok.
• Add garlic and onion to it.
• Saute for 5-7 minutes until the raw smell of garlic is gone and the onion is softened.
• Add mushrooms (reserving a few mushroom slices).
• Cook for 10 minutes or until tender on medium flame.
• Stir in dill weed, salt and pepper.
• While mushrooms are cooking, put tofu, sour cream, milk and flour in a blender.
• Cover.
• Blend on medium speed until smooth.
• Put this tofu mixture over the mushroom mixture.
• Cook on medium heat, stirring constantly, until the mixture is thickened.
• Transfer this entire mixture over hot cooked linguini.
• Sprinkle orange peel over this.
• In a separate pan, saute the yellow bell pepper in 2 tsps.
• of oil until tender.
• Dot the top of the linguini mixture with these slices.
• For added colour, place a few orange slices on the platter before serving.