Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, bok choy and shiitake mushroom with mashed tofu. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Bok Choy and Shiitake Mushroom with Mashed Tofu is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Bok Choy and Shiitake Mushroom with Mashed Tofu is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook bok choy and shiitake mushroom with mashed tofu using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Bok Choy and Shiitake Mushroom with Mashed Tofu:
- Prepare 1 bunch Bok choy
- Take 1/3 Carrot
- Get 2 to 3 Shiitake mushrooms
- Make ready 1/2 bunch Enoki mushrooms
- Take 1/2 block Tofu
- Make ready 2 to 3 Umeboshi
- Prepare 1 tbsp Sesame oil
- Make ready 2 tsp Ponzu
- Get 1 pinch Salt
- Prepare 1 pinch Black pepper
- Prepare To taste:
- Prepare 3 Shiso leaves
Steps 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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