Mushrooms are delicious. This is what I have to say about this meal. I happen to love some well-cooked tofu, adore vegetable stir-fry, and get very excited by fresh summer rolls, but it's really the mushrooms that always bring meals into my heart. Ever since I was a kid, I've loved these fungi, and this recipe show cases the delight of a variety of fresh mushrooms perfectly. And, as an extra bonus, it was so flavorful that it won over a non-tofu eater to admit that eating tofu as the protein of a meal just isn't so bad. Now if I could just convince him that vegetables are enough, too....The recipe is presented below as I made it, but keep in mind that with meals such as these, creativity is welcome and encouraged. You can use vegetables you have on hand and add or take away or substitute at well. Just keep the mushrooms! The same holds true of the fresh summer rolls. I included shrimp, some fresh herbs, and some veggies but you can mix it up here as well. As always, if you come up with something good please share it in the comment so we can all try it next time!
Difficulty: medium
Time: 1 hr
Cost: $27.34
Fresh Cambodian Summer Rolls
Time: 15 min
Ingredients:
4 large shrimp, peeled, deveined, de-tailed
4 sheets rice paper
1.5 tsp hoisin sauce
12 fresh mint leaves
1 c julienned cucumber
1 oz broccoli sprouts
Cook the shrimp in a pan, sauteing them just until cooked. Then, cut each shrimp into 3-4 pieces.
Follow the instructions for your rice paper to prepare it, but most likely you'll just need to soak it in hot water. Work with one sheet at a time and work quickly before it gets stuck to itself.
Drizzle 1/4 of the hoisin sauce down the middle of the rice paper, leaving a wide margin near the edges. Then place 3 mint leaves down in a row in the middle, along the line of hoisin sauce. Place the shrimp pieces of a single shrimp there as well.
Top the shrimp with 1/4 c of the cucumber and 1/4 oz of broccoli sprouts. Then, fold the top and bottom edges of the rice paper over the filling. Then wrap/roll up the rest so you have an enclosed-burrito type shape.
Repeat with the rest of the wraps so you have 4 in total. Eat immediately - unfortunately while these are delicious and healthy, they do not store well!
Servings: 4
Serving size: 1 roll
Nutrition: calories 48; carbs 9g; fat 0g; protein 2g; sodium 226mg; iron 2mg
Triple Mushroom-Tofu Stir Fry
Time: 50 min (mostly tofu pressing time)
Ingredients:
3 oz extra firm tofu
1 vegetable bouillon cube, low sodium
1/4 c soy sauce, low sodium
2 tbsp hoisin sauce
1.5 tsp sugar
1.5 tbsp corn starch
1 tsp ginger, minced
1/2 tsp dark sesame oil
4 garlic cloves, minced
3 oz extra firm tofu
1.5 c oyster-shiitake-bella mushroom gourmet blend, sliced
8 oz white mushrooms, sliced
4 oz shiitake mushrooms, sliced
1 c snow peas, with ends sliced off
1 can water chestnuts, drained
3/4 c green onions, diced
4.5 c basmati or other rice, prepared
First, you'll need to get your tofu going since it takes the longest. Remove the tofu from its packaging, discarding all excess liquid. Layer several layers of paper towels on your counter. Slice the tofu in half lengthwise and place the two halves on the paper towels. Add several layers of paper towels on top, and then place a cookie sheet or glass dish or another water-proof object on top to press down on the tofu. Put a couple of books on top and let them press down, squeezing out the moisture, for at least 30 minutes. However, I really suggest 45 min. At that time, you can discard the paper towels and cut the tofu into 1/2" cubes.
While the tofu is being pressed ready everything else, but the recipe moves quickly so don't actually start cooking until the tofu is good to go.
Bring 1.25 cups of water to a light simmer. Add the bouillon cube and stir until it is dissolved and the liquid is mixed evenly. Allow it to cool slightly.
Pour the vegetable broth you just prepared into a bowl. Add the soy sauce, hoisin, sugar, corn starch, ginger, sesame oil, and garlic cloves. Whisk until everything is evenly combined and then set aside for now.
You are now ready to begin the actual stir-fry process. Heat a wok over medium-high heat. When the pan is hot, coat it with cooking spray. Then, add the tofu. Stir-fry the tofu for 8-10 minutes. Stir and toss occasionally so it doesn't burn, but let it get a bit browned or even a touch crispy. When the tofu is done, remove it from the pan and set aside for now.
Add some more cooking spray to the pan if it is needed. Then, keeping it hot, add the mushrooms (all varieties.) Saute 3-4 minutes. Then, add the snow peas and water chestnuts. Saute for another 2-3 minutes and then add the green onions and the sauce you previously made. Stir and toss to make sure everything is evenly coated, cook an additional 2 minutes, and then remove from the heat. Serve the stir-fry over rice.
Servings: 4
Serving size:
Nutrition: calories 373; carbs 37g; fat 2g; protein 10g; sodium 957mg; iron 6mg
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