Tofu, Shiitake Mushroom, and Broccoli Stir-Fry

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Tofu, Shiitake Mushroom, and Broccoli Stir-Fry

 

2 tablespoons vegetable oil

6 ounces firm tofu, drained and cubed

salt to taste

1 teaspoon peeled and julienned fresh ginger

3 dried whole red peppers (optional)

4 to 6 ounces shiitake mushrooms, stems removed and caps thinly sliced

1 small head of broccoli, cut into bite-size pieces (about 1 cup)

2 tablespoons unsalted roasted peanuts

3 tablespoons soy sauce

 

Heat oil in a wok or large nonstick skillet over medium-high heat. Add the tofu

and fry for 6 to 8 minutes until lightly browned. Add salt to taste. Remove the

tofu from the pan with a slotted spoon and drain on a paper towel.

Add the ginger to the remaining oil in the pan and sauté briefly, until the

ginger changes color. Add the dried peppers, if using.

Add the mushrooms and stir-fry 2 to 3 minutes, or until tender and lightly

browned.

Add the broccoli and stir-fry 3 minutes. You may need to add up to 2 teaspoons

of oil.

Add the peanuts; stir-fry for 30 seconds.

Add the soy sauce and cook for another 2 minutes, stirring frequently.

Add the tofu. Mix well and serve immediately with steamed rice.

Serves 2.

 

 

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