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STIR-FRIED MUSHROOMS, BOK CHOY AND CHICKPEA TOFU


STIR-FRIED MUSHROOMS, BOK CHOY AND CHICKPEA TOFU

STIR-FRIED MUSHROOMS, BOK CHOY AND CHICKPEA TOFU

STIR-FRIED MUSHROOMS, BOK CHOY AND CHICKPEA TOFU



Christmas period is just around the corner so this month I like to post lighter options since next month will be all about sugar and over eating.

During fall and winter season I make a lot of soups, it is one of my most common suppers, but this stir-fried dishes are also a quite good option that I like a lot and I love using my wok for these kind of recipes with Asian touches. 

This time I've used two types of Asian mushrooms: enoki or golden needle mushroom and shimeji. They both have an amazing appearance, enoki mushrooms actually seem taken out of a fairy tale... They are great for this kind of preps but also for soups and salads. Then shimeji mushrooms have a nutty flavour and a very interesting crunchy texture that make them special. They get cooked in just a few minutes so it is important to add then just at the end.
If you can't find them you can obviously use any other type of mushrooms


INGREDIENTS


The chickpea tofu is a Burmese recipe I found a while ago. As you might be aware, tofu is normally made with soy beans. As I am not a big fan of them I always look for other alternatives. The method is so uncomplicated and the result so good I was even surprised myself.
Plus, it is made with chickpea flour therefore a good protein full of nutrients and just as the regular tofu it can be used in countless recipes.
This is the only part of the recipe that is more elaborated and is best to prepare in advance so it has time to set completely. 

So here's this stir-fried mushroom, bok choy and chickpea tofu recipe.


STIR-FRIED MUSHROOMS, BOK CHOY AND CHICKPEA TOFU

STIR-FRIED MUSHROOMS, BOK CHOY AND CHICKPEA TOFU

INGREDIENTS

For the chickpea tofu


  • 1 cup (250ml) chickpea flour
  • 1 tsp. turmeric powder
  • 1 tsp. pink Himalayan salt 
  • 3 cups (750 ml) of water
  • Extra virgin olive oil
For the rest

  • 3 shallots, sliced
  • 2 garlic cloves, chopped
  • Enoki and shimeji mushrooms (or any other)
  • 3 bok choy/pak choi
  • 2 Tbsp. sesame oil
  • Golden and black sesame 
  • A bunch of chives, chopped 
  • 2 Tbsp tamari or soy sauce 
  • 1 cayenne pepper 
  • Smoked paprika 
STIR-FRIED MUSHROOMS, BOK CHOY AND CHICKPEA TOFU

BOK CHOY




ELABORATION
  1. First we make the chickpea tofu. Grease a rectangular glass deep dish.
  2. In a large sauce pan mix the flour + salt + turmeric + 1 cup of water.
  3. Mix and stir it all well to avoid any lumps and let sit for 5-10 minutes so it absorbs all the liquid. 
  4. Then set temperature to medium-high and add the rest of water. Stir constantly until it thickens and absorbs all the water for around 5-10 minutes. It should make a sticky dough. 
  5. Remove from heat and pour over the dish uniformly.
  6. Allow to cool at room temperature and then keep in the fridge. 
  7. Steam cook the bok choy for 3-4 minutes and reserve.
  8. Cut the tofu into cubes and sprinkle some smoked paprika.
  9. Drizzle some sesame oil over the wok and add the cayenne pepper. Sauté the garlic, onions and tofu until golden, stirring all the time.
  10. Add the shimeji mushrooms and the tamari sauce, keep stirring and after 2-3 minutes add the enoki mushrooms and the bok choy and sprinkle some golden and black sesame. 
  11. Serve with some chopped chives and enjoy!
STIR-FRIED MUSHROOMS, BOK CHOY AND CHICKPEA TOFU

STIR-FRIED MUSHROOMS, BOK CHOY AND CHICKPEA TOFU

Blueberries & Olives
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