Mushrooms And Tofu With Chinese Mustard Greens Reci

Name: Mushrooms And Tofu With Chinese Mustard Greens Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces dried shiitake mushrooms (about 10 mushrooms); 12 ounces firm tofu, sliced 1/4 inch thick; 1/4 cup plus 5 teaspoons cornstarch, divided; Kosher salt and freshly ground black pepper; 3 tablespoons plus 2 teaspoons canola, vegetable, or peanut oil, divided; 1 pound Chinese mustard greens (; ; see note), leaves separated, smaller ones left whole and larger onces halved, and stalks cut into thick slices; 3/4 cup; 2 tablespoons soy sauce; 2 teaspoons Shaoxing wine, or dry sherry; 2 teaspoons toasted sesame oil; 1 1/4 pounds mixed fresh mushrooms, such as portabello, maitake, kinf oyster, shimeji, enoki, and cremini, cut into thick slices, torn into large pieces, or separated into strands (depending on typ…

Servings: persons

2 ounces dried shiitake mushrooms (about 10 mushrooms)
12 ounces firm tofu, sliced 1/4 inch thick
1/4 cup plus 5 teaspoons cornstarch, divided
Kosher salt and freshly ground black pepper
3 tablespoons plus 2 teaspoons canola, vegetable, or peanut oil, divided
1 pound Chinese mustard greens (
; see note), leaves separated, smaller ones left whole and larger onces halved, and stalks cut into thick slices
3/4 cup
2 tablespoons soy sauce
2 teaspoons Shaoxing wine, or dry sherry
2 teaspoons toasted sesame oil
1 1/4 pounds mixed fresh mushrooms, such as portabello, maitake, kinf oyster, shimeji, enoki, and cremini, cut into thick slices, torn into large pieces, or separated into strands (depending on type of mushroom)

1
Rinse dried shiitakes under cold running water to remove any grit. Place shiitakes in a heatproof bowl and pour 1 1/2 cups hot water on top. Soak the shiitakes until fully rehydrated, at least 2 hours or up to overnight. Lift mushrooms from water, squeezing any excess water back into the bowl. Line a fine mesh strainer with paper towels or cheesecloth and strain mushroom soaking liquid through it into a clean bowl and reserve. Discard shiitake mushroom stems.
2
Place tofu in a clean heatproof bowl and carefully pour enough boiling water on top to cover. Let stand for 30 seconds, then drain and transfer tofu to a paper towel-lined plate. Press gently on tofu with paper towels to dry thoroughly.
3
Mix together 1/4 cup of cornstarch and 1/4 tsp of salt on a plate. Dredge tofu slices in cornstarch to evenly coat, tapping off excess and transferring them back to a clean, dry plate.
4
Heat 3 tablespoons oil in a non-stick pan over medium-high heat until shimmering. Working in batches if necessary t avoid crowding the pan, cook tofu slices until crisp and golden on both sides, about 7 minutes. Transfer cooked tofu to a paper towel-lined plate.
5
Bring a pot of salted water to a boil. Add Chinese mustard greens in and cook until just tender, about 5 minutes. Drain and place greens in a large deep serving plate.
6
In a bowl, combine vegetable stock, 3/4 cup of the shiitake mushroom soaking liquid, soy sauce, Shaoxing wine, toasted sesame oil, and remaining 5 teaspoons cornstarch. Mix well and set aside.
7
In a large pan or wok, heat up remaining 2 teaspoons oil. Add shiitake mushroom caps along with all the fresh mushrooms except the enoki, if using. Season with salt and pepper. Cook, stirring, until mushrooms release their water and then it evaporates.
8
Add vegetable stock mixture and stir well. When the sauce begins to bubble and thicken, gently mix in tofu slices. Lower heat to a gentle simmer, then cook for 5 minutes. Add the enoki mushrooms, if using, and simmer until the mushrooms are tender and coated in a glossy sauce, about 5 minutes longer. Scrape mushrooms and tofu, along with any sauce, on top of mustard greens and serve with white rice.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ounces dried shiitake mushrooms (about 10 mushrooms), 12 ounces firm tofu, sliced 1/4 inch thick, 1/4 cup plus 5 teaspoons cornstarch, divided, Kosher salt and freshly ground black pepper, and more.

Yes, Mushrooms And Tofu With Chinese Mustard Greens Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushrooms And Tofu With Chinese Mustard Greens Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions