STIR-FRY TAMARIND TOFU WITH SHITAKE MUSHROOMS and QUINOA with cilantro
 
 
Use any vegetables you love like sliced red pepper, spinach and carrots
Author:
Recipe type: Main Course Recipe
Serves: 4
Ingredients
  • 10 ounces tofu cut into ¾" pieces
  • 2 tsp fresh garlic cloves, minced
  • 2 tsp fresh ginger root, minced
  • 1 tbsp tamari, low sodium
TAMARIND MIXTURE
  • ¼ cup rice vinegar
  • 2 tbsp mirin
  • 1 tbsp brown sugar
  • 1 tbsp tamari
  • 1½ tbsp tamarinds, pulp
VEGETABLES FOR STIR-FRYING WITH THE TOFU
  • 2 tbsp canola oil
  • ½-3/4 cup vegetable broth
  • 6 ounces mushrooms, shitake (6 fresh) sliced ¼"
  • 2¾ ounces canned water chestnuts (approx ½ cup sliced )
  • 2 tsp arrowroot powder dissolved in 2 tbsp water
  • ½ cup scallions (approx 3) ½ diagonal cut
QUINOA WITH CILANTRO
  • ¾ cup quinoa, rinsed in cool, running water and drained
  • 1½ cups vegetable broth (or water)
  • 1 bay leaf
  • ½ cup fresh cilantro, chopped
Instructions
MARINATE TOFU
  1. In a medium sized mixing bowl, combine garlic, ginger root and tamari. Toss tofu pieces in marinade, then refrigerate and let marinate at least one hour
TAMARIND MIXTURE
  1. In a small saucepan, over medium-low heat, combine, simmer and reduce by half: Mirin, brown sugar, tamari and tamarind pulp. Strain and press through a fine sieve. Set aside until ready to stir-fry
QUINOA WITH CILANTRO
  1. In medium sized saucepan, bring vegetable or water to boil with bay leaf. Add finessed, drained quinoa. Cover pan and slowly simmer for 20 minutes. Remove from heat and let stand for 10 minutes. Uncover, discard bay leaf and fluff with kitchen fork. When serving. sprinkle with chopped cilantro
STIR-FRYING VEGGIES AND TOFU
  1. In wok or large saute pan, heat canola oil over medium high heat. Add chicken and stir fry until lightly browned. Add mushrooms and stir fry briefly. Deglaze the pan with some of the veggie broth. Stir in tamarind mixture and water chestnuts. Mix in the arrowroot and stir until liquids thicken. Add more vegetable broth until liquid is only slightly thickened. Stir in scallions.
TO SERVE
  1. Spoon quinoa with cilantro onto plate - portion tofu and vegetable in center of quinoa. I also like to add a side of something green - green beans, spinach, leafy greens or asparagus
  2. You can find tamarind in latino, asian & middle eastern grocery stores. Also, I believe most whole foods stores carry it
Nutrition Information
Protein: PROTEIN - Over 25 grams per serving CALORIES - approx 310
Recipe by Ordinary Vegan at https://ordinaryvegan.net/mushroom-tofu/