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I personally use and love these products in my kitchen. I only recommend what I trust!
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Remember that time I tried to impress a date by making a complicated dish and totally bombed? Yeah, lets not talk about the squid-ink pasta incident. Ever since, I've embraced simpler recipes. Like this one. It started with a fridge raid, found some tofu lurking in the back, shiitake mushrooms from the farmer's market (those always find their way into my basket), and a desperate craving for something that wasn't, you know, sad beige food. I've been tinkering with this recipe for a while, tweaking the sauce, perfecting the tofu crisp, and now, I think i've finally nailed it! It's savory, peppery, and surprisingly addictive.
The beauty of this bowl lies in its simplicity and versatility. The crispy tofu provides a delightful textural contrast to the meaty shiitake mushrooms, all coated in a rich, flavorful black pepper sauce. Serve it over rice, quinoa, or even noodles – whatever floats your boat! Plus, it's easily customizable. Throw in some broccoli florets, bell peppers, or spinach for added nutrients and color. Honestly, the possibilities are endless, just like my appetite after a long hike in the Adirondacks. One of my friend shared their incredible hiking stories. I was so jealous. Ok sorry I am drifting lets go back to the recipe.
So, if you're looking for a quick, healthy, and delicious meal that's also vegan-friendly (or easily adaptable to be), look no further. This Black Pepper Tofu and Shiitake Mushroom Bowl is a winner. Trust me, even your meat-loving friends will be asking for seconds. What does this recipe mean for you? It's more than just a meal; it's an adventure in flavor, a celebration of simplicity, and a testament to the power of a well-stocked pantry. Also I'm pretty sure that if you are in a hurry, cooking this meal might be a great option.
Required Equipments
- Large skillet or wok
- Small bowl
- Whisk
- Cutting board
- Knife
- Paper towels
Black Pepper Tofu and Shiitake Mushroom Bowl: Frequently Asked Questions
Black Pepper Tofu and Shiitake Mushroom Bowl
This Black Pepper Tofu and Shiitake Mushroom Bowl recipe offers a flavorful, plant-based meal option packed with savory umami and a hint of spice. It's a quick, simple, and satisfying dish perfect for weeknight dinners.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 20 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prepare the tofu: Gently press the tofu to remove excess water. You can wrap it in paper towels and place a heavy object on top for about 30 minutes. This step is crucial for achieving that crispy texture we all crave. Make sure you don't press it for too long. About 30 minutes, no more than that.
- While the tofu is pressing, prepare the sauce: In a small bowl, whisk together the soy sauce, vegetarian oyster sauce (or hoisin sauce for a non-vegan alternative), rice vinegar, maple syrup, cornstarch, and freshly ground black pepper. Set aside. Pro-tip: Taste and adjust the seasonings to your liking. More pepper for a spicier kick, a touch more maple syrup for sweetness, etc.
- Next, slice the shiitake mushrooms: Remove the stems (they can be tough) and slice the caps into thin, even pieces. If you're using dried shiitake mushrooms, rehydrate them in warm water for about 20-30 minutes before slicing.
- Then, cut the pressed tofu into cubes: Aim for roughly 1-inch cubes. I like to keep mine uniform in size so they cook evenly. You can use whatever size but make sure the tofu is big enough. Don't use small ones. Otherwise, they might get burned. Also, try not to eat them before you finish cooking. I know it's hard, but be strong.
- Now, it's time to cook the shiitake mushrooms: Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced shiitake mushrooms and cook until they are tender and slightly browned, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
- Time to crisp the tofu: In the same skillet, add another tablespoon of oil. Once the oil is hot, add the tofu cubes in a single layer. Cook until golden brown and crispy on all sides, about 8-10 minutes. Be patient and don't overcrowd the skillet, or the tofu will steam instead of crisping. It's important to note that cooking is all about patience.
- Bring it all together: Pour the prepared sauce into the skillet with the crispy tofu. Cook, stirring constantly, until the sauce thickens and coats the tofu evenly, about 1-2 minutes. Add the cooked shiitake mushrooms back into the skillet and toss to combine.
- Assemble your bowl: Serve the Black Pepper Tofu and Shiitake Mushroom mixture over cooked rice, quinoa, or noodles. Garnish with sesame seeds and chopped green onions, if desired.
- Enjoy your delicious and nutritious Black Pepper Tofu and Shiitake Mushroom Bowl! Consider adding other veggies such as snap peas, broccoli florets, bok choy or bell peppers. Serve immediately.
📝 Notes
- For a spicier flavor, add a pinch of red pepper flakes to the sauce.
- Other mushrooms such as oyster or maitake can be used in place of shiitake.
- Toss in your favourite vegetables like broccoli, bell pepper, or snap peas.
🍎 Nutrition
Calories: 450 kcal
Protein: 30 g
Fat: 20 g
Carbohydrates: 45 g
Fiber: 5 g
Calcium: 150 mg
