Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, bok choy and shiitake mushroom with mashed tofu. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Bok Choy and Shiitake Mushroom with Mashed Tofu is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Bok Choy and Shiitake Mushroom with Mashed Tofu is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have bok choy and shiitake mushroom with mashed tofu using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Bok Choy and Shiitake Mushroom with Mashed Tofu:
- Take 1 bunch Bok choy
- Get 1/3 Carrot
- Make ready 2 to 3 Shiitake mushrooms
- Take 1/2 bunch Enoki mushrooms
- Take 1/2 block Tofu
- Take 2 to 3 Umeboshi
- Make ready 1 tbsp Sesame oil
- Get 2 tsp Ponzu
- Prepare 1 pinch Salt
- Prepare 1 pinch Black pepper
- Get To taste:
- Prepare 3 Shiso leaves
Instructions to make Bok Choy and Shiitake Mushroom with Mashed Tofu:
- Wrap the tofu in kitchen paper, put a weight on top and leave for a while expel the excess moisture. Drain the water that comes out of the tofu.
- Cut up the vegetables. Julienne the carrot and shiitake mushrooms. Cut the bok choy into bite size pieces and separate the stems and the leaves.
- Take the pits out of the umeboshi plums, and mince to a paste with a knife.
- Spread the sesame oil in the frying pan. Stir fry the boy choy stems and carrots for a little while, then add the shiitake and enoki mushrooms and the leaves of the bok choy. Stir fry some more and season with salt and pepper.
- Put the umeboshi paste and the well drained tofu in a bowl and mash together.
- Put the cooked and cooled vegetables from Step 4 into the mashed tofu in Step 5, add the ponzu and mix well. Add some finely julienned shiso leaves to taste.
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