Michael Davis
Mushroom tofu is a vegan dish that combines two key ingredients: mushrooms and tofu. The dish is versatile and can be prepared in a variety of ways, from stir-fries to pan-fried recipes. It can be served with rice, noodles, or vegetables and is often seasoned with soy sauce, vinegar, and pepper. The tofu is typically fried until browned, and the mushrooms are cooked until soft. This dish is not only delicious but also quick and easy to prepare, making it a convenient option for busy weeknights.
| Characteristics | Values |
|---|---|
| Type of dish | Stir-fry |
| Cuisine | Asian, Chinese, Italian |
| Diet | Vegan, Plant-based |
| Ingredients | Tofu, Mushrooms, Vegetable broth, Olive oil, Wine, Scallions, Ginger, Garlic, Oyster sauce, Soy sauce, Corn starch, Rice vinegar, Shaoxing wine, Bell pepper, Broccoli, Bok choy, Parsley, Salt, Pepper, Chilli, Green onions, Flour, Noodles, Rice |
| Preparation time | 15 minutes |
| Cooking time | 30 minutes |
| Equipment | Wok, Skillet, Paper towels, Bowl |
| Storage | Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months |
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What You'll Learn
Tofu and mushroom stir-fry
Ingredients:
- Tofu (extra firm or firm)
- Mushrooms (fresh or dried)
- Vegetable broth or Shaoxing wine (optional)
- Soy sauce
- Corn starch or all-purpose flour
- Olive oil or sesame oil
- Garlic
- Ginger
- Green onions or scallions
- Salt and pepper
- Parsley (optional)
Instructions:
Start by cutting the tofu into bite-sized pieces and removing excess moisture with a paper towel. Coat the tofu pieces with a small amount of corn starch or flour. You can also season the tofu with a pinch of salt and red pepper flakes.
Next, prepare your mushrooms. Fresh mushrooms like button, cremini, portobello, oyster, or a mix of varieties can be used. Dried mushrooms, especially porcini, are optional but add a boost of umami flavor. Soak the dried mushrooms in hot water for about 10 minutes, and then slice them.
Heat oil in a large wok or skillet over medium-high heat. Add the tofu and arrange in a single layer. Cook until browned on both sides, adding more oil if needed. Remove the tofu from the pan and set aside.
In the same pan, add a little more oil if needed, and then add the sliced mushrooms, garlic, ginger, and scallions. Cook until the mushrooms are browned and the scallions are softened. You can also add bell peppers or broccoli florets at this stage.
Return the tofu to the pan and pour in the vegetable broth or Shaoxing wine. If using dried mushrooms, add the soaking water as well. Stir in the soy sauce and toss to coat all the ingredients. Cook until the sauce thickens and the dish is heated through.
Serving Suggestions:
Taste and season with salt and pepper as needed. Garnish with sesame seeds and chopped parsley. Serve immediately with steamed rice or your choice of grains.
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Tofu and mushroom in sweet soy sauce
Tofu and mushrooms in sweet soy sauce is a simple yet hearty dish. It is a vegan-friendly version of classic Asian dishes. The tofu and mushrooms are cooked in a sweet soy sauce with scallions, chiles, garlic, and ginger. The dish can be served with steamed rice or noodles.
To make tofu and mushroom in sweet soy sauce, start by pressing the tofu to draw out the extra moisture. Slice the tofu into cubes or your desired shape. Pan-fry or deep-fry the tofu until golden brown on all sides. If using pre-packaged fried tofu, simply drain any excess liquid or water. Set the tofu aside.
Next, prepare the mushrooms. You can use most types of fresh mushrooms for this recipe. White button mushrooms, cremini mushrooms, portobello mushrooms, oyster mushrooms, chanterelle mushrooms, white beech mushrooms, trumpet mushrooms, or a mix of one or more varieties are recommended. Clean the mushrooms with a damp paper towel and tear them into pieces.
Heat oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they are browned and cooked through. Add the tofu back to the pan and toss to combine.
In a separate bowl, mix together the sweet soy sauce, scallions, chiles, garlic, and ginger. Pour the sauce over the tofu and mushrooms in the skillet. Toss to combine, ensuring that all the ingredients are coated in the sauce. Continue cooking until the sauce is thickened and the dish is heated through.
Finally, taste the dish and adjust the seasoning if needed. Serve the tofu and mushroom in sweet soy sauce hot, garnished with sesame seeds and sliced green onions. Enjoy it with steamed rice or noodles for a satisfying meal.
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Italian tofu mushroom recipe
Tofu is a versatile ingredient that can be used in a variety of dishes, including Italian recipes. One Italian tofu and mushroom recipe is a plant-based version of a famous Italian dish called "scaloppine ai funghi" or mushroom scaloppini. This dish typically consists of thinly sliced meat dredged in flour and sautéed in reduction sauces. In the plant-based version, the meat is replaced with slices of firm or extra-firm tofu.
To make this recipe, start by coating the tofu slices with a small amount of all-purpose flour or cornstarch for a gluten-free version. Then, pan-fry the tofu in extra virgin olive oil until browned. For an Italian twist, you can use dried porcini mushrooms and their soaking water instead of fresh mushrooms. Soak the dried mushrooms in hot water for about 10 minutes to release their intense flavor.
In a separate pan, heat some olive oil and add crushed garlic and sliced fresh mushrooms. Cook over high heat for about 5 minutes, stirring often. Then, add the soaked dried mushrooms and their soaking water to boost the mushroom flavor. You can also include white wine or vegetable broth for acidity and flavor. Finally, combine the tofu and mushrooms, adding some vegetable broth to create a creamy mushroom sauce.
Another Italian tofu and mushroom recipe is a creamy tofu garlic mushroom pasta. For this dish, you can use silken tofu to create a smooth and creamy sauce. Sauté garlic and white wine, and blend them with the tofu to make the cream sauce. You can use any type of mushroom you prefer, such as baby bella, portobello, or a mixture of varieties. Serve the pasta garnished with fresh thyme and enjoy it warm.
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Types of mushrooms and tofu to use
Tofu is usually associated with Asian cooking, especially stir-fries, but it is also suitable for other cooking styles, such as Italian. For a tofu mushroom stir-fry, it is recommended to use firm or extra-firm tofu cut into slices or cubes. Silken or soft tofu will not work for this recipe.
When preparing the tofu, it is important to press it first to release as much moisture as possible. The tofu can then be coated in a small amount of all-purpose flour, which adds creaminess and can be substituted with cornstarch for a gluten-free option.
For the mushrooms, it is best to use fresh mushrooms, with white button mushrooms, cremini mushrooms, portobello mushrooms, oyster mushrooms, chanterelle mushrooms, white beech mushrooms, and trumpet mushrooms being popular choices. Dried mushrooms, such as porcini or shiitake, can also be used to boost the mushroom flavor. A mix of different varieties of mushrooms can be used to create a complex flavor profile.
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How to store tofu mushroom stir-fry
Mushroom tofu is a quick and easy dish that can be made in a wok or skillet. It is vegan and gluten-free and can be served over rice or noodles or as a filling for lettuce wraps. The dish typically includes a medley of mushrooms, all in one foolproof and satisfying meal.
To store tofu mushroom stir-fry, follow these steps:
Firstly, it is important to note that tofu mushroom stir-fry is best enjoyed fresh. However, if you have leftovers or want to prepare a larger batch for future meals, there are some recommended storage practices to ensure food safety and maintain the dish's quality.
Allow the cooked tofu mushroom stir-fry to cool down to room temperature. Storing hot food can promote bacterial growth, so it is important to let it cool before placing it in the refrigerator.
Transfer the stir-fry to an airtight container. Use a container with a tight-fitting lid or a resealable bag designed for food storage. This will help keep the stir-fry fresh and prevent it from absorbing odours from other foods in the refrigerator.
Refrigerate the tofu mushroom stir-fry. It can be stored in the refrigerator for up to 3 to 4 days. Be sure to label the container with the date it was prepared to ensure you consume it within the recommended time frame.
To freeze the tofu mushroom stir-fry, consider portioning it into freezer-safe containers before freezing. Frozen tofu mushroom stir-fry can be stored for up to 2 months.
When reheating the tofu mushroom stir-fry, always ensure it is thoroughly heated before consuming. It can be reheated on the stovetop or in the microwave until it reaches a safe internal temperature.
It is important to note that the texture of tofu may change slightly upon freezing and reheating. It may become slightly softer, but it will still be safe to consume if properly stored and reheated.
Additionally, you can also store the tofu and mushroom components separately before cooking. Fresh tofu can be stored in the refrigerator for a few days if completely submerged in water and stored in an airtight container. Mushrooms are best stored in a paper bag or cardboard box in the refrigerator, where they will stay fresh for about a week.
By following these storage instructions, you can enjoy your tofu mushroom stir-fry fresh or preserve it for future meals while maintaining food safety and quality.
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Frequently asked questions
Mushroom tofu is a vegan dish that combines tofu and mushrooms, usually served with rice. It can be stir-fried or cooked in a skillet with a sauce.
The ingredients you need to make mushroom tofu are tofu, mushrooms, oil, and seasonings. You can use a variety of mushrooms, such as white button, cremini, portobello, oyster, chanterelle, or trumpet mushrooms. For the sauce, you can use soy sauce, vegetable broth, or wine.
Mushroom tofu is a quick and easy dish that can be prepared in under 30 minutes. It is a great option for a busy weeknight meal.
