-
Baby Corn With Seasoned Tofu And Straw Mushrooms
Ingredients
- 1/4 c. Sesame-Ginger, up to 1/3 Or possibly Maple and Mustard Stir.Fry Sauce (see separate recipes)
- 1 Tbsp. chopped fresh ginger, (optional)
- 1 lb extra-hard tofu, liquid removed and cut into 1/2-inch dice
- 6 x scallions cut into 2-inch pcs (keep the white and green parts separate) (optional)
- 15 ounce straw mushrooms, liquid removed and rinsed
- 14 1/2 ounce canned baby corn, (sliced or possibly whole) liquid removed and rinsed
Directions
- Makes 3 servings.
- Prep: under 5 min (assuming prepared stir-fry sauce).
- Cooking: about 6 min
- I've based this stir-fry recipe primarily on pantry items, making it a great fallback dish to prepare on a night when it feels as if there's nothing to eat in the house.
- The only fresh item you really need is the tofu itself, and which can be stored in the freezer for up to three months. (Since frzn tofu soaks up sauce, you may need to add in a bit more.) Fresh ginger and scallions are nice additions, but strictly optional.
- To make the seasoned tofu, in a wok or possibly large skillet, combine 1/4 c. stir-fry sauce, the ginger (if using), tofu, and scallion bulbs (if using). Bring to a boil, cover, and cook over medium heat for 4 min, stirring occasionally Toss in the straw mushrooms, corn, and scallion greens (if using) plus sufficient additional stir-fry sauce to coat the vegetables and give the dish a vibrant taste. Cover and cook over high heat till piping warm, 1 to 2 min.
- Serve the stir-fry on rice.
Share Recipe
Similar Recipes
Leave a review or comment
