CRISPY TOFU IN SHIITAKE BROTH
Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.
Provided by Andy Baraghani
Categories Bon Appétit Soup/Stew Tofu Mushroom Soy Sauce Ginger Bok Choy Carrot Radish Vegetarian Vegan Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Stir 1/4 cup soy sauce and brown sugar in a medium bowl. Cut tofu into 1/2"-thick slabs and then into squares. Pat dry with paper towels. Add tofu and toss to coat. Let sit, tossing occasionally, 20 minutes.
- Meanwhile, remove green tops from scallions and very thinly slice; set aside. Coarsely chop white parts and place in a medium pot. Add mushrooms, kombu, ginger, garlic, and 8 cups water and bring to a simmer over medium-high. Reduce heat to low and cook 10 minutes. Remove from heat; discard kombu. Let dashi sit 20 minutes (this will coax more flavor from aromatics), then fish out and discard scallions, mushrooms, ginger, and garlic.
- Heat vegetable oil in a large skillet, preferably nonstick, over medium-high. Cook tofu, working in batches if needed, until golden brown and crisp around edges, about 3 minutes per side. Transfer to paper towels to drain; season with salt.
- While tofu is cooking, bring dashi to a boil. Add bok choy and carrots and cook until tender, about 3 minutes. Add remaining 2 Tbsp. soy sauce; taste and season with more salt if needed.
- Ladle soup into bowls and add tofu, radishes, and reserved scallion tops; drizzle with sesame oil.
- Do Ahead
- Dashi can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.
SHREDDED TOFU AND SHIITAKE STIR-FRY
Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce. Unlike with many tofu dishes, you're not looking to sear the tofu here, just to warm it up in the sauce. The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged. If you can't find fresh lemongrass, you can leave it out.
Provided by Melissa Clark
Categories quick, weekday, main course
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Using the coarse holes of a box grater, shred the tofu. Spread tofu out on a clean kitchen towel to drain while you prepare the sauce and mushrooms.
- In a small bowl, whisk together soy sauce, Shaoxing, lime juice and sesame oil.
- Heat a large skillet over medium-high heat until it's very hot, then add the peanut oil; it should thin out on contact. Once the oil is hot, add the mushrooms and cook, tossing occasionally, until most of the mushroom liquid has evaporated and mushrooms are browned and slightly crisp, 8 to 12 minutes. Stir in the scallion, lemongrass, ginger, garlic, chile and a pinch of salt. Cook until softened, about 2 minutes.
- Carefully transfer the tofu from the towel into the skillet. Toss in the edamame and the soy sauce mixture. Cook until mixture is heated through. Season with salt as needed. Remove from heat and stir in herbs. Serve with lime wedges.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 542 milligrams, Sugar 3 grams, TransFat 0 grams
SHIITAKE POT STICKERS
Provided by Molly O'Neill
Categories appetizer, side dish
Time 30m
Yield 20 pot stickers
Number Of Ingredients 8
Steps:
- In a large skillet, over high heat, heat 1/4cup oil. Add the garlic, scallions and ginger and cook, stirring, about 30 seconds. Add the mushrooms and cook, stirring occasionally, until soft. Stir in the soy sauce. Set aside to cool.
- Lay out 1 wrapper and place 1 tablespoon mushroom mixture in the center. Brush edges of the wrapper with egg. Gather 4 corners of the wrapper over filling and pinch together. Twist and press down to seal. Repeat with the remaining ingredients.
- In a large skillet, with a tight-fitting lid, over high heat, heat 2 tablespoons oil. Add half the pot stickers, rounded-side down, and cook until browned, about 45 seconds. Drain the oil and turn the pot stickers. Add 1/3cup water, cover and steam until opaque, about 2 minutes more. Transfer to a platter. Wipe the skillet, add the remaining oil and repeat. Serve with soy-based dipping sauce.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 262 milligrams, Sugar 1 gram, TransFat 0 grams
SHIITAKE TOFU POTSTICKER RECIPE
A vegetarian potsticker recipe that's perfect for an appetizer, or for a satisfying main course with jasmine rice and stir-fried Asian greens.
Provided by Andrea at Buttered Veg
Categories Appetizer
Number Of Ingredients 15
Steps:
- Place mushrooms in a bowl and cover with boiling water. Soak for 1 hour. Drain, and finely chop by hand, or with a food processor.
- Press the tofu: Place tofu in a dish and cover with a plate. Put something heavy on the plate and keep it for 30 minutes. Drain off the water.
- Heat 1 tablespoons of the vegetable oil, and sesame oil in a skillet on medium heat. Add minced ginger, garlic, green onions, red chili flakes, salt, and black pepper. Sauté until the garlic starts to brown.
- Crumble the tofu with your fingers and add it into the skillet with the soy sauce and the prepared shiitake mushrooms. Continue to cook until the filling is dry and the liquid is evaporated, about 5 minutes.
- Transfer to a bowl and allow to cool. Mix in the cilantro.
- Add the cornstarch to the water in a small bowl and mix well. This is glue to help seal the edges of the dumpling wrapper. To make a potsticker, pick up a wrapper and place it in your palm.
- Dip the finger of your other hand into the cornstarch water and wet the edges of the wrapper.
- Place a teaspoonful of filling in the center of the wrapper then fold the edges together, sealing it by squeezing. Careful not to add too much filling so that it oozes out the edges, since this will make it difficult to seal. If you like, add a few folds to the edges of the potsticker.
- Place the finished potstickers on a tray lined with parchment paper. Continue to fill the potstickers and line them up on the tray.
- Heat oil in a skillet on medium heat. Add potstickers and cook until lightly browned.
- Add a couple tablespoons of water and cover. Cook covered until the wrappers turn translucent, indicating that they are fully cooked. Turn the potstickers over and add more water if needed.
- Finish the potstickers by cooking uncovered until golden brown and crispy.
- To enjoy as an appetizer or snack, serve with dipping sauce. For a complete meal, serve with jasmine rice and cooked Asian greens, and pour dipping sauce on top.
- I recommend enjoying this potsticker recipe with my balanced soy chili dipping sauce.
- It's made with sesame oil, ginger, red chili flakes, soy sauce, rice wine vinegar, sugar, and cornstarch.
- For something even simpler, you can try equal parts soy sauce and rice wine vinegar. If you enjoy the heat, you can add red chili paste to it.
Nutrition Facts : Calories 272 kcal, Carbohydrate 35 g, Protein 10 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 4 mg, Sodium 783 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
SHIITAKE TOFU POT STICKERS
This recipe comes from the popular "Rebar" cookbook, a local restaurant which specializes in vegan and organic foods. I find this recipe to be worth every minute, and is very versitle. Use ground pork if you don't like the tofu, don't use the wonton wrappers if you're worried about carbs, just eat the filling, or add to some cooked plain rice and cover with the sauce. The sauce in-itself if outstanding for all sorts of things. Get creative! I find it easier to do the dip the day before, just leave it in a container in the fridge, it will keep for 2 weeks. The tofu mixture is also easy to do the day before, leaving you only with making the wontons.
Provided by saylaveev
Categories Soy/Tofu
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- Wontons:.
- Place mushrooms in a bowl and cover with boiling water. Put plate on top to keep mushrooms submerged and soak for 1 hour. Drain, cool and finely chop. Set aside.
- Drain pressed tofu and crumble. (If you are using pork just add to the pan when you should add tofu.)Heat oils in a skillet and saute the garlic, ginger, chile flakes and scallions until golden. Add tofu, pepper and soy sauce and saute until the mixture is dry and heated through (make sure pork is cooked). Cool and stir in cilantro.
- Whisk cornstarch and water in small bowl. Take a wonton wrapper and hold it in palm of your hand. Place a teaspoon of filing in center or wonton. Lightly brush some cornstarch water along the edge of wonton with finger. Press edges together to form a half moon, making sure the filling remains packaged within, and edges are sealed. Wontons at this point can be frozen up to one month.
- To cook, heat oil in heavy skillet until hot. Place wontons in oil and fry for several minutes until golden. Turn over and repeat. Drain on paper towel and serve warm.
- Dipping Sauce:.
- Heat oils in pot over medium-low heat. Add garlic and chiles and saute briefly. Do not let them burn. Stir in vinegar, soy sauce and water and bring to a boil. Reduce heat to simmer. Add honey and stir to dissolve. Mix cornstarch with few tablespoons or water in bowl and whisk into simmering liquid. Continue to simmer for 5 mintues. When sauce has thickened slightly remove from heat and let cool. Stir in lime juice and minced cilantry and set aside.
Nutrition Facts : Calories 547.2, Fat 21.4, SaturatedFat 3.5, Cholesterol 5.4, Sodium 3033.8, Carbohydrate 70, Fiber 4.6, Sugar 21.5, Protein 25
SHIITAKE SLIDERS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 12 sliders
Number Of Ingredients 0
Steps:
- Toss 12 large shiitake mushroom caps with 1/4 cup olive oil, 1 tablespoon each minced garlic and thyme, 1/2 teaspoon kosher salt and a few grinds of pepper. Grill the shiitakes over medium-high heat until tender, 1 to 2 minutes per side; place 1/2 slice Monterey Jack on top of each mushroom during the last 30 seconds. Serve the mushrooms on sweet Hawaiian rolls or slider buns with honey Dijon mustard and baby spinach.
FLAMIN' HOT CHEETO FRIED POT STICKERS
Sometimes I make crazy and fun spins on dishes. I serve these for sports events, fun hangouts and anytime you just need your food to make you smile! Flamin' Hot Cheetos are the best coating for these pot stickers because they're spicy, tangy and savory! You can make your own pot stickers if you wish but buying them frozen is so much faster.
Provided by Jet Tila
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 3 inches of oil to 375 degrees F in a large Dutch oven or other heavy-bottomed pot. Set a wire rack inside a rimmed baking sheet or line a plate with paper towels.
- In a food processor, pulse the Spicy Cheese puffs until they are the consistency of breadcrumbs. Transfer to a medium bowl, add the panko and stir until well combined. Stir in a pinch each of salt and pepper and set aside.
- Place the flour in another medium bowl and set aside. This will be your dredge.
- Beat the eggs in a third medium bowl. This will be your egg wash.
- To set up your fry station, place the Spicy Cheese puff panko bowl nearest to the oil. Place the egg wash bowl next to that, then place the flour bowl next to the egg wash. Your fry station is complete.
- Working in batches of 3 to 4 potstickers, roll them in the flour and shake off the excess. Now, dip them into the egg wash and roll to completely coat. Then lightly press and roll into the Spicy Cheese puff mixture until completely covered. Place 1 batch at a time in the hot oil and fry on all sides until golden brown, 1 to 2 minutes. Drain on the prepared baking sheet or plate. Serve with ranch dressing or your desired dipping sauces.
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