Zesty Mushroom Tofu Stir Fry with Spring Greens
Combine shimeji mushrooms, medium soft tofu, spring greens, and tamari sauce for a zesty stir-fry recipe. (Recipe Credit: Aube Giroux of Kitchen Vignettes)
- 2 Tbsp olive oil
- 5 large cloves garlic
- 1 pound mushrooms (any kind)
- 1 pound block of firm organic tofu (not silken tofu)
- 1/2 pound of spring greens (young kale, spinach, dandelion greens, bok choi, etc)
- Juice of 1 lemon (about 3 Tbsp)
- 2 Tbsp tamari sauce (or 3 Tbsp shoyu soy sauce)
- Optional: 1 Tbsp each chopped chives and sesame seeds, for garnish
- Slice the tofu into cubes (about half an inch in size). Place the cubes into a medium-sized bowl and add the lemon juice and tamari, mixing gently to cover the tofu. Allow the cubes to marinate for about 10 minutes while you prepare the other ingredients.
- Slice the mushrooms and finely chop the garlic. Place both in a skillet with the olive oil. Sauté gently over medium heat, until the mushrooms begin to release their juices and soften a bit. Add the marinated tofu, cooking for another 4 or 5 minutes. Meanwhile, roughly chop the greens and add them to the stir fry. Cook for a minute or so, until the greens have wilted but are still vibrant green in color. Taste and add a bit more tamari or lemon juice if it needs it, to suit your taste. Remove from heat.
- Serve over rice, or your favorite cooked grain, or if you prefer, with toast. Sprinkle chopped chives and sesame for garnish.