shiitake mushroom and tofu stir fry
The month of May I will be traveling around Asia. So, to get myself in the mood, like I even needed to, I created a stir fry with asian flavors and ingredients.
But really, I just wanted to incorporate my favorite ingredients of the moment into a savory dish: mushrooms, tofu, wasabi, kale and Bragg's liquid aminos. Liquid Aminos is similar to soy sauce except a healthier, gluten free, non gmo, no preservatives, no additives version. It's so delicious, I knew it'd be a great marinate for raw tofu, especially combined with wasabi. yum. Like all of my recipes, this one is very simple to put together and is open to interpretation. If you'd like it spicier, add more wasabi. Or, add additional kale to the mixture if you're craving more greens. That's the fantastic thing about these ingredients, no matter how you combine, it will taste wonderful. Enjoy these asian flavors and I will be sure to update you on all of the epic foods I will be eating in Thailand, Cambodia and Vietnam this month. Stay Tuned...
I N G R E D I E N T S
Super firm organic tofu
3.5 grams or one package of shiitake mushrooms
1 cup of quinoa
3 kale leaves
a handful of pea shoots
3 tablespoons of Liquid Aminos, Tamari or Soy Sauce (I used Bragg's Liquid Aminos)
1/2 teaspoon of Wasabi paste
1/2 lemon, juiced
R E C I P E
-Cut the tofu into small cubes. In a medium sized mixing bowl, stir together the wasabi paste and Soy Sauce of your choice. Add the tofu to the bowl and mix until the marinate has covered each piece. Cover the bowl and let chill in the refrigerator for 20 minutes
-Measure and rinse the quinoa with water until the water runs clear. Boil 1 and 1/3 cup of water in a small pot and add in the quinoa. Squirt 1/2 lemon into the water to give the quinoa some extra flavor. Let cook until all the water has evaporated. It should take around 15 minutes. When it has finished cooking, fluff it with a fork and put aside.
-While the quinoa is cooking, clean the mushrooms and twist the stems off. Cut the mushrooms in half and cook in a nonstick pan. After they have begun to soften, add in the tofu and marinate and cook for a couple more minutes.
-Next, tear the leaves off three kale branches, wash, and toss into the pan and stir until the kale has softened.
-Combine the quinoa and stir fry into a bowl and stir. Add the Sesame seeds and pea shoots on top and serve.