Best Tofu And Scallions In Mushroom Broth Recipes

Tofu and Scallions image

Provided by Zeke Koch

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons ginger, minced
1 tablespoon vegetable oil (I use peanut)
1 lb tofu, 1 inch cubes (soft)
1 cup shiitake mushroom, dried
2 teaspoons soy sauce
4 scallions, julienned
1 tablespoon cornstarch (I use arrowroot)
2 tablespoons water
2 tablespoons oyster sauce (optional)
1 tablespoon sesame oil

Steps:

First cover the mushrooms in roughly four cups of boiling water and soak while you're preparing the rest of the ingredients.
Mince the ginger, slice the tofu into 1 inch cubes, julienne the scallions. Mix the thickener (arrowroot, water, oyster sauce and sesame oil) in a small bowl.
Heat a nonstick frying pan or wok on the stove. When it's hot add the oil and then the ginger. When the ginger starts to turn golden then add the tofu and shitake mushrooms. Almost immediately add about a cup of the mushroom soaking liquid and soy sauce.
Cook for 5 minutes turning once (be careful not to break up the tofu cubes). Toss the scallions on top, stir in the thickener and cook until the arrowroot turns clear. Serve with steamed rice.

Tofu With Sizzling Scallion Oil image

Provided by Kay Chun

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 11

1 (14- to 16-ounce) package silken tofu
Kosher salt (such as Diamond Crystal) and pepper
1/4 cup neutral oil, such as safflower or canola
1 tablespoon toasted sesame oil
1/4 cup thinly sliced scallions
1 tablespoon minced garlic
1 tablespoon minced, peeled ginger
2 tablespoons low-sodium soy sauce
2 tablespoons chopped cilantro leaves and tender stems
2 teaspoons unseasoned rice vinegar
2 cups baby arugula

Steps:

Remove the tofu from its package; drain the tofu then pat it dry. Scoop spoonfuls of the tofu onto a large platter and arrange in an even layer. Season with salt and pepper.
In a small saucepan, combine neutral oil, sesame oil, scallions, garlic and ginger. Cook over medium-low, stirring occasionally, until oil is sizzling and garlic, ginger and scallions are softened but not browned, about 3 minutes.
Meanwhile, in a small bowl, combine soy sauce, cilantro and vinegar.
Spoon hot scallion mixture over the tofu. Top with arugula and drizzle with the cilantro sauce. Serve warm or at room temperature.

Tofu and Scallions in Mushroom Broth image

Provided by Martha Stewart

Yield Serves 4

Number Of Ingredients 6

1 ounce dried shiitake mushrooms (1 cup)
4 cups water
1 tablespoon soy sauce, preferably tamari
1/2 teaspoon rice wine vinegar (unseasoned)
2 ounces firm tofu, cut into 1/4-inch cubes (1/4 cup)
1 scallion, green part only, sliced very thin, for garnish

Steps:

Combine mushrooms and the water in a small saucepan, and bring to a boil over high heat. Reduce heat until liquid is at a simmer; cook, partially covered, until broth is a rich brown color, about 25 minutes.
Strain mixture through a fine sieve into a medium bowl (or large liquid measuring cup), pressing on mushrooms with a wooden spoon to remove as much liquid as possible; discard mushrooms. Stir soy sauce and vinegar into broth; divide evenly among four bowls. Add tofu, and garnish with scallion. Serve immediately.