Eating meatless is becoming much more popular these days, and creating recipes that are both flavorful with a variety of ingredients, including veggies and a healthy protein is sometimes challenging. Tofu is a good substitute for meat and nowadays there are so many different types including; sprouted, smoked and tamari seasoned.
I like to pair tofu with wild mushrooms and fresh asparagus and throw in a few arbol chilies for light heat, then stir it all up in a hot wok. My seasoning of choice in this recipe is fresh grated ginger, coconut aminos (or tamari), and sesame oil. The combination of Asian flavors is outstanding and it has a freshness that is hard to find in any take-out food.
This recipe is so simple to prepare and I like to make it on Meatless Mondays, or when I am having vegetarians over for dinner. Serve it with a scoop of hot brown rice and you have yourself a bowl of yum!
12 ounces sprouted tofu, or any variety
3 arbol chiles
12 ounces fresh shiitake mushrooms
1 shallot, minced
1 bundle asparagus, about 15
1/3 cup coconut aminos, or tamari
2 teaspoon grated ginger
1 teaspoon sesame oil
grapeseed oil, for cooking
cooked brown rice
1. Slice mushrooms and wash and slice asparagus into 2-inch pieces. Pat dry tofu and dice into 1/2 inch cubes.
2. In a large wok, or skillet, add 2 tablespoons grapeseed oil. Place wok over high heat, and add diced tofu and chilies. Stir occasionally and cook until golden brown on all sides, about 8 minutes. Add mushrooms, asparagus and shallots and toss to combine. Continue cooking for 5 minutes, stir occasionally.
3. Add grated ginger, coconut aminos and sesame oil, stir to coat. Continue cooking for 5 minutes. Turn off heat and spoon over hot rice. Enjoy!