I love mushrooms, any kind. I subscribe to the Provisions Mushroom Farm CSA program, and I truly look forward to my weekly allotment of delicious, fresh mushrooms. While mushrooms can often have a soft, even mushy, feel, fresh mushrooms actually have a particular crispiness.
When I cook mushrooms, I don't want to over-power their flavors with strong sauces. I enjoy their original delicate, earthy taste. The following recipe is great with a glass of dry white wine and an heirloom tomato salad. Give it a try.
1 tbsp canola oil½ lb medium tofu, cut into ¼ inch slices
1 ½ tbsp canola oil, can be substituted with butter for a more creamy taste
½ tbsp sesame seed oil
½ tbsp chopped ginger
3 spring onions, thinly sliced
2 cloves of garlic, chopped
¾ lb mixed mushroom, sliced
Pinch of sugar
2 tbsp dry white wine
1 tbsp arrowroot powder dissolved in ½ c mushroom broth
Salt and pepper to taste
4 oz soba noodle
Heat 1 tbsp. canola oil over medium heat.
Drop in tofu slices.
Sprinkle with a pinch of salt and let it brown (about 3 minutes).
Flip the tofu slices over.
Sprinkle with a pinch of salt and cook until brown (about 2 minutes).
Plate the tofu and set aside.
While the tofu is cooking, cook soba in boiling water according to package instruction.
Plate the soba and set aside.
Heat remaining canola oil and sesame seed oil over medium heat.
Stir in ginger and cook for about 30 seconds.
Add in the white part of the spring onions and cook until soft (about 1 minute).
Add garlic and stir till it is aromatic (about 1 minute).
Sprinkle with sugar and salt.
Add wine and stir.
Lower heat and cook till the mushrooms are soft (about 3 minutes).
Stir in remaining spring onions and let it cook for about 1 minute.
Add arrowroot mixture to thicken the mushroom sauce.
Add pepper to taste.
Spoon over fried tofu.
Enjoy your meal.