Beautiful baby shiitake mushrooms and locally-produced Hodo Soy tofu are featured with a pre-made savory scallion sauce in this satisfying stir-fry rice bowl.
What You Get
Hodo Soy tofu
Baby shiitake mushrooms
Sweet potato sticks
Cooked white rice
What You’ll Need
Soy sauce (optional)
Makes 3 servings
Active Time: 20 minutes
Total Time: 30 minutes
Remove the tofu from the packaging, place it between paper towels, and gently press to remove any excess moisture. Cut the tofu into large dice.
In a large frying pan or wok over medium-high heat, warm ¼ cup canola oil. Add the tofu and stir-fry until golden, about 5 minutes. Using a slotted spoon, transfer the tofu to a plate and set aside.
Into 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 minutes.
Return the tofu to the pan, drizzle with the ginger-scallion sauce, and stir to coat. Simmer until the sauce thickens slightly, 1 minute. Season to taste with soy sauce, if you like. Fold in the pea shoots last, just until they wilt.
During the last few minutes of cooking, reheat the rice in the microwave, according to package instructions.
Heap the rice on plates and spoon the tofu stir-fry over. Serve warm, with sriracha for drizzling, if you like an extra kick.