Tofu and Scallions
An excellent yet simple tofu recipe that brings out the essential creaminess of soft tofu by contrasting it with bright touches of ginger and rich shitake mushrooms. We eat this for breakfast several times a week.
- 2 tablespoons ginger, minced
- 1 tablespoon vegetable oil (I use peanut)
- 1 lb tofu, 1 inch cubes (soft)
- 1 cup shiitake mushroom, dried
- 2 teaspoons soy sauce
- 4 scallions, julienned
- 1 tablespoon cornstarch (I use arrowroot)
- 2 tablespoons water
- 2 tablespoons vegan oyster sauce (optional)
- 1 tablespoon sesame oil
First cover the mushrooms in roughly four cups of boiling water and soak while you're preparing the rest of the ingredients.
Mince the ginger, slice the tofu into 1 inch cubes, julienne the scallions. Mix the thickener (arrowroot, water, oyster sauce and sesame oil) in a small bowl.
Heat a nonstick frying pan or wok on the stove. When it's hot add the oil and then the ginger. When the ginger starts to turn golden then add the tofu and shitake mushrooms. Almost immediately add about a cup of the mushroom soaking liquid and soy sauce.
Cook for 5 minutes turning once (be careful not to break up the tofu cubes). Toss the scallions on top, stir in the thickener and cook until the arrowroot turns clear. Serve with steamed rice.