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

References

• Tofu Stir-Fry with Sweet Potato & Baby Shiitakes

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