Back to recipes

Tofu Stir-Fry with Sweet Potato & Baby Shiitakes

Ingredients

  • 1 1/4 cup long grain white rice
  • ginger-scallion sauce
    • 1 large bunch thinly sliced scallions (greens and whites)
    • 3" grated / minced ginger
    • 1/4 cup neutral oil
    • 1 1/2 tsp light soy sauce
    • 3/4 tsp sherry vinegar
    • 3/4 tsp kosher salt (to taste)
  • 10 oz tofu, firm
  • 1/4 cup neutral oil
  • 8 oz baby shiitake mushrooms
  • 10 oz sweet potato sticks
  • 2 oz pea shoots

Directions

  1. Cook rice.
  2. Make ginger-scallion sauce.
  3. Drain tofu and dry with paper towels, presseing gently to remove excess moisture. Cut tofu into bite sized cubes.
  4. In a large frying pan or wok heat 1/4 cup oil over medium-high heat. Add the tofu and stir-fry until golden, about 5 minutes. Using a slotted spoon, transfer the tofu to a plate and set aside.
  5. In the same hot pan or wok, add the shiitakes and stir-fry until they begin to brown, 5 minutes. Add the sweet potato and continue to cook until nearly tender, 5 more minutes.
  6. Return the tofu to the pan, drizzle with the ginger-scallion sauce, and stir to coat. Simmer until the sauce thickens slightly, 1 minute. Fold in the pea shoots last, just until they wilt.
  7. Serve tofu stir-fry over rice.

Notes

  • Serves 3