• Leah Favela

Sweet & Sticky Shiitake & Tofu

1 pkg. firm tofu

½ cup rice flour-divided into 2 equal parts

4 tbsp. coconut oil-divided into 2 equal parts

4 cups dried shiitakes

boiling water

½ c. shelled edamame (frozen or thawed)

1/2 c. soy sauce or coconut aminos

2 tbsp. maple syrup

3 tbsp. rice vinegar

2 tsp. sesame oil

3 tsp. sriracha (if you like it spicy)

2 inch piece of ginger, minced

3 cloves garlic, minced

rice flour for thickening (if needed)

· Remove tofu from packaging and press for at least 10 minutes. Cut into cubes and toss in a bowl with ¼ c. rice flour until well coated. Rehydrate the mushrooms in boiling water for the same amount of time. Drain the mushrooms, rinse with cold water, and gently squeeze out the excess water. Be careful not to mush them! Toss them in a bowl with ¼ c. rice flour until coated.

· While tofu is pressing and mushrooms are rehydrating, make the sauce. Mix all ingredients in a small bowl and set aside.

· Heat 2 tbsp. coconut oil in a pan at medium-high heat. Place tofu pieces in pan; they can be touching but should not be on top of each other. Let them brown for about 2 minutes, checking periodically. When they are golden brown, flip and cook for another 2 minutes. Remove the tofu onto a plate with a paper towel or cloth to drain the excess oil.

· Add 2 more tbsp. coconut oil to the pan and throw in the mushrooms. Keep an eye on them and stir them frequently but not constantly so that they start to get brown and crispy on the outside. Add edamame beans.

· While the mushrooms are cooking, place sauce into a small saucepan at medium-high heat for about 2 minutes until it begins to thicken. Add a tsp. at a time of rice flour (whisk in to avoid clumping) if the sauce is not thickening. Once it’s ready, pour the sauce into the pan with the mushrooms. Add the tofu. Stir to coat and check that the edamame beans are warmed through. If they’re good, then you’re good!

· Serve immediately over rice or quinoa. Top with green onions and/or sesame seeds.

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