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Tofu Shiitake Spicy Stir-Fry

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“This is a simple and quick stir-fry. Peanut oil and shitake mushrooms provide the main flavor in this dish. These amounts are approximate. I added a generous sprinkling of finely ground cayenne at the very end for some serious heat, but those who don't like it hot-hot can skip that. Enjoy!”

Ingredients Nutrition

  • 14 ounces firm tofu, Cut into one-inch cubes
  • 2 -3 tablespoons peanut oil (I use unrefined peanut oil, yum!)
  • 1 large garlic clove, Grated
  • 1 sweet onion, such as Oso Sweet, Empire Sweet
  • 4 -5 bunches baby bok choy, about 1 pound, Cut into 1/2-inch pieces, leaves chopped coarsely
  • 10 -12 fresh shiitake mushrooms, stems trimmed even with cap, each cut into quarters, sixths if larger mushroom
  • 12 cup carrot, Julienned (I cut baby carrots lengthwise)
  • 2 -3 tablespoons dark soy sauce
  • 2 -3 teaspoons sugar, to taste
  • 14 teaspoon cayenne pepper (Use your own discretion!)


  1. In large non-stick skillet, heat peanut oil over medium-high heat.
  2. Cut onion in half and place onion cut-side down on cutting board. Slice 1/2-inch thick slices across the short way. Then cut once across the slices, creating two rows.
  3. Put onions into skillet with the grated garlic and saute for approximately 3 minutes.
  4. Add cubed tofu into pan and saute over high heat, adding oil as needed. Turn a few times with spatula until cubes brown slightly.
  5. Remove the tofu and onions onto a plate.
  6. Add bok choy and mushrooms to pan, stirring in 2 teaspoons of sugar, adding a little peanut oil if needed, and saute vegetables for 2 to 3 minutes. Push vegetables to the sides of the pan and add tofu into the center, sprinkling 2 tablespoons of dark soy sauce over cubes. Sprinkle carrots around pan on top of vegetables. Heat for 2 minutes, sprinkle cayenne pepper over all, then gently stir everything together for 1 - 2 minutes more, using a flat nylon or bamboo spatula so as not to crush the tofu.
  7. Serve with steamed rice.

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