Wicked Healthy Shiitake Tofu Stir-fry
with Fermented Black Bean Sauce & Spinach
Classic stir-fry is often made in a wok– not only can a wok distribute heat evenly but the shape is perfect for a vegetable toss. If a touch of smoke comes off your wok (or large skillet if you don’t have one) before you begin, don’t be alarmed. The high heat keeps everything crispy. If this is your first time using fermented black beans, we encourage rinsing first. They give the dish a subtle umami flavor that you won’t want to miss out on. Thanks to our friends over at Wicked Healthy for this innovative stir-fry.
INGREDIENTS
- 1½ cups short grain brown rice
- ¼ cup tamari
- 4 tsp cornstarch
- ¼ cup rice wine
- 14 oz shiitake mushrooms
- 1 white onion
- Fresh ginger
- 4 garlic cloves
- 2 tbsp fermented black beans
- 4 dried bird’s eye chiles
- 1 package extra firm tofu
- 4 tsp sesame oil
- 1 cup water chestnuts
- 10 oz baby spinach
- ¼ cup vegetable oil*
- Salt and pepper*
- *Not Included
INSTRUCTIONS
Place the brown rice and 2½ cups water into a small saucepan with a pinch of salt. Bring to a boil, cover, and reduce heat to low. Cook until all of the water is absorbed and the rice is tender, about 30 to 35 minutes. In a medium bowl, whisk together the tamari, cornstarch, rice wine, and 1 cup water.
Destem the shiitake mushrooms and cut the caps in half. Peel and thinly slice the onion. Peel and mince the ginger. Peel and mince 4 cloves of garlic. Rinse the fermented black beans. Finely chop the bird’s eye chiles.
Place a large skillet or wok over high heat with ¼ cup vegetable oil. Once hot, add the mushrooms and sprinkle with salt. Cook the mushrooms, tossing the pan occasionally, until they’re browned in places, about 5 minutes. Drain the tofu, pat dry with paper towels, and cut into small cubes. Transfer the mushrooms to a plate and return the skillet to the medium-high heat.
Add the mushrooms, tofu, and water chestnuts the skillet. Give the tamari mixture another whisk and add to the skillet. Toss the stir-fry to combine. Reduce heat to low and simmer until sauce thickens, about 1 to 2 minutes. Add the spinach and cook, stirring frequently, until the greens are slightly wilted, about a minute.
Add the mushrooms, tofu, and water chestnuts the skillet. Give the tamari mixture another whisk and add to the skillet. Toss the stir-fry to combine. Reduce heat to low and simmer until sauce thickens, about 1 to 2 minutes. Add the spinach and cook, stirring frequently, until the greens are slightly wilted, about a minute.
To serve, divide the brown rice between large plates. Top with shiitake tofu stir-fry and dig in!
SIMILAR RECIPES
GREEN GODDESS BOWLS with Crispy Butter Beans & Black Quinoa
CAJUN ROASTED BROCCOLI BOWL with Kale & Lemon Tahini Dressing
GARLIC QUINOA FRIED RICE with Crunchy Tempeh and Pickled Cabbage
