Stir-Fried Tofu with Shiitake Mushrooms and Vegetables

Yield: 4 servings Prep time: 15 minutes Cook time: 15 minutes

Ingredients:

• 1 block extra-firm tofu, cubed

• 8 oz shiitake mushrooms, sliced

• 1 red bell pepper, sliced

• 1 onion, sliced

• 2 cloves garlic, minced

• 1 tablespoon ginger, minced

• 2 tablespoons soy sauce

• 1 tablespoon sesame oil

• 1 teaspoon cornstarch

• 1/4 cup vegetable broth

• Salt and pepper to taste

Instructions:

1. Prep: Press tofu between paper towels to remove excess moisture. In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and vegetable broth.

2. Cook Tofu: Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add tofu and cook until golden brown, then transfer to a plate.

3. Sauté Vegetables: Add remaining oil to the pan. Sauté garlic and ginger until fragrant. Add mushrooms, onion, and red pepper; cook until softened.

4. Combine and Simmer: Return tofu to the pan. Pour the sauce over the ingredients. Cook and stir until the sauce has thickened.

5. Serve: Season with salt and pepper to taste. Serve over rice or noodles.

Tips:

• For extra flavor, marinate the tofu in the soy sauce mixture for 30 minutes before cooking.

• Add other vegetables to the stir-fry, such as broccoli, snow peas, or carrots.

• Serve with a side of steamed broccoli or a simple green salad.

Are you stuck on what kind of noodles to use? Here’s some suggestions for you that I like and have used a number of times.

Popular Choices:

• Lo Mein: A classic choice with a slightly chewy texture that holds up well in stir-fries.

• Udon: Thick wheat noodles that provide a hearty base for the dish.  

• Soba: Buckwheat noodles offer a slightly nutty flavor and a lighter texture.  

• Rice Noodles: Versatile and come in various widths, from thin vermicelli to wider ribbons.  

Other Options:

• Ramen: Can be used, but may require a bit more cooking time.

• Spaghetti: A surprising but delicious option, especially with a thicker sauce.

• Stir-fry Noodles: Pre-cooked noodles specifically designed for stir-fries, offering convenience.

The Stir-Fry That Brought Our Family Together (and a Little Bit of Tofu Love)

When my oldest nibbler declared herself a vegetarian almost seven years ago, our family kitchen underwent a quiet revolution. Suddenly, the familiar symphony of sizzling steak and the aroma of roasting chicken were replaced by a curious silence, punctuated by the occasional disappointed sigh. As a family of self-proclaimed meat lovers, navigating this new culinary landscape felt like venturing into uncharted territory.

The initial attempts at vegetarian meals were, shall we say, less than inspiring. Sad-looking salads, limp pasta dishes, and the dreaded "mystery veggie patties" (which, let's be honest, no one really enjoyed). My culinary confidence, once robust, began to waver. How could I possibly satisfy the cravings of both my meat-loving clan and my vegetarian nibbler? It was overwhelming, especially when anyone I spoke to about this said it was just a teenage phase she was going through, not to indulge in it. Everyone had parenting advice, (albeit of the wrong and unasked for kind, their hearts were in the right place... I think?), but no one could give me some cooking help or suggestions.

Then, one fateful day, I stumbled upon a recipe for vegetarian tofu stir-fry. The vibrant colors, the promise of fresh flavors, and the versatility of the dish immediately intrigued me. I envisioned a symphony of textures and tastes, a culinary adventure for the whole family. I also eyed my youngest nibbler who was 5 at the time and prayed he would not suddenly decide he hated red bell peppers or mushrooms.

And so, the experiment began. I cautiously ventured into the world of tofu, initially treating it with a healthy dose of skepticism. But as I began to explore its potential, I discovered a blank canvas for culinary creativity.

This Stir-Fried Tofu with Shiitake Mushrooms and Vegetables was one of my early triumphs. The tofu, after a quick sear, became a surprisingly satisfying source of protein, while the vibrant vegetables added a burst of flavor and color. The shiitake mushrooms, with their earthy aroma, provided a depth of flavor that even the most ardent carnivore couldn't resist.

And the best part? Everyone loved it.

My meat-loving nibblers, initially hesitant, devoured their plates with gusto. Even my man nibbler, a self-proclaimed "steak aficionado," was pleasantly surprised. I felt on top of the world that night because I not only made a dish my whole family could eat together once again, I was the cool mom who supported her nibbler daughter's wishes to go meat free, and showed her that love and support by not giving up.

From that moment on, stir-fries became a regular feature on our dinner table. I experimented with different vegetables, added a touch of spice, and even ventured into the world of tempeh and seitan.

This culinary journey has taught me a valuable lesson: embracing new flavors and cooking styles can not only broaden our culinary horizons but also bring our family closer together. It's a reminder that good food is about more than just satisfying hunger; it's about sharing experiences, creating memories, and discovering new joys around the dinner table.

So, I encourage you, fellow dreamers, to step outside your culinary comfort zone. Embrace the unexpected, experiment with new flavors, and discover the magic that happens when you share a meal with the ones you love.

P.S. For those wondering, it was not just a phase. Vegetarian nibbler is now a wonderful 22 years old (Almost 23) and is still strictly Vegetarian. We have lots of meals now that we make together for the family that fit her diet, as well as ones we make and freeze for her to reheat during the month on nights I'm cooking meat dishes.

P.S.S. Don't forget to try the Stir-Fried Tofu with Shiitake Mushrooms and Vegetables! I'm confident you and your nibblers will love it!