SHIITAKE ASPARAGUS STIR-FRY WITH TOFU
"Shiitake mushrooms, also called Chinese black mushrooms, have a slightly smoky flavor and spongy texture."
FOR THE MARINADE:
1/2 cup water
3 tablespoons soy sauce
1 tablespoon finely chopped gingerroot
1 tablespoon rice vinegar
2 teaspoons honey
FOR THE STIR-FRY:
1 (12.3 oz.) pkg. firm or extra-firm tofu, drained, cut into 1/2-inch cubes
2 teaspoons cornstarch
6 oz. uncooked vermicelli or angel hair pasta
1 tablespoon oil
1 medium carrot, thinly sliced diagonally
1 small onion, cut into thin wedges
12 oz. fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces
1 (3.5-oz.) pkg. fresh shiitake mushrooms, stems removed, sliced (about 1 1/3 cups)*
1 garlic clove, minced
In medium nonmetal bowl, combine all marinade ingredients; mix well. Add tofu cubes; stir gently. Let stand 5 minutes.
Drain well, reserving marinade. Stir cornstarch into marinade. Set aside.
Cook vermicelli to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add drained tofu; cook 6 to 9 minutes or until lightly browned on all sides, turning carefully with pancake turner. Remove tofu from skillet; keep warm.
In same skillet, heat oil over medium-high heat until hot. Add carrot, onion, asparagus, mushrooms and garlic; cook and stir 6 to 8 minutes or until vegetables are crisp-tender. Return tofu to skillet.
Stir marinade; pour over tofu and vegetables. Cook and stir 30 to 60 seconds or until sauce is bubbly and thickened.
Serve over vermicelli.
*Use only the mushroom caps; remove the tough fibrous stems and save them to use in soup stock.
KITCHEN TIP:
Gingerroot freezes well. Wrap unpeeled gingerroot in plastic wrap, place it in an airtight container and freeze for up to six months. To use frozen gingerroot, simply peel a small amount of the skin away and thinly slice the frozen gingerroot with a sharp knife. The frozen slices are easy to chop or mince.
Makes 4 servings
Source: Recipe booklet: Farmer's Market Vegetarian, Pillsbury Classic Cookbooks, August 2001, #246

FOR THE MARINADE:
1/2 cup water
3 tablespoons soy sauce
1 tablespoon finely chopped gingerroot
1 tablespoon rice vinegar
2 teaspoons honey
FOR THE STIR-FRY:
1 (12.3 oz.) pkg. firm or extra-firm tofu, drained, cut into 1/2-inch cubes
2 teaspoons cornstarch
6 oz. uncooked vermicelli or angel hair pasta
1 tablespoon oil
1 medium carrot, thinly sliced diagonally
1 small onion, cut into thin wedges
12 oz. fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces
1 (3.5-oz.) pkg. fresh shiitake mushrooms, stems removed, sliced (about 1 1/3 cups)*
1 garlic clove, minced
In medium nonmetal bowl, combine all marinade ingredients; mix well. Add tofu cubes; stir gently. Let stand 5 minutes.
Drain well, reserving marinade. Stir cornstarch into marinade. Set aside.
Cook vermicelli to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add drained tofu; cook 6 to 9 minutes or until lightly browned on all sides, turning carefully with pancake turner. Remove tofu from skillet; keep warm.
In same skillet, heat oil over medium-high heat until hot. Add carrot, onion, asparagus, mushrooms and garlic; cook and stir 6 to 8 minutes or until vegetables are crisp-tender. Return tofu to skillet.
Stir marinade; pour over tofu and vegetables. Cook and stir 30 to 60 seconds or until sauce is bubbly and thickened.
Serve over vermicelli.
*Use only the mushroom caps; remove the tough fibrous stems and save them to use in soup stock.
KITCHEN TIP:
Gingerroot freezes well. Wrap unpeeled gingerroot in plastic wrap, place it in an airtight container and freeze for up to six months. To use frozen gingerroot, simply peel a small amount of the skin away and thinly slice the frozen gingerroot with a sharp knife. The frozen slices are easy to chop or mince.
Makes 4 servings
Source: Recipe booklet: Farmer's Market Vegetarian, Pillsbury Classic Cookbooks, August 2001, #246
MsgID: 3156506
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes for National Mushroom Month - 09...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes for National Mushroom Month - 09...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (5)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: Recipes for National Mushroom Month - 09-09-14 Daily Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe: Portobello Kabobs with Mustard Sauce for Two (with cherry tomatoes and artichoke hearts) |
Betsy at Recipelink.com | |
3 | Recipe: Shiitake Asparagus Stir-Fry with Tofu (with sweet and sour marinade) |
Betsy at Recipelink.com | |
4 | Recipe: Moo Shu Veggie Wraps (using Napa cabbage, mushrooms, peppers and carrots) |
Betsy at Recipelink.com | |
5 | Recipe: Roast Breast of Chicken with Mushroom Duxelles and Herb Butter (using lemon, garlic and bacon) |
Betsy at Recipelink.com | |
6 | Recipe: Chicken Spring Rolls with Spicy Tomato Chili Sauce and Peanut-Hoisin Sauce |
Betsy at Recipelink.com |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Meatless
Main Dishes - Meatless
- Creamy Mushroom Stroganoff
- Cheesy Chili Rellenos Casserole
- Teriyaki Tofu on Buckwheat Noodles with Watercress
- Meatish Sweet Balls with Mushroom Sauce (no meat, using brown rice and nuts)
- Cottage Cheese Patties (using cracker crumbs and eggs)
- Any Veggie Wedges
- Citrus Tofu Stir-Fry
- Linguine with Tempeh Bolognese Sauce
- Cookbook - Recipes from The Big Book of Vegetarian by Kathy Farrell-Kingsley
- Tomato, Cheese and Onion Tart (Washington Post, 1990's)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute