A symbol of longevity in Asia because of their health-promoting properties, Shiitake (Shitake) mushrooms have been used medicinally by the Chinese for more than 6,000 years. Cancer fighting, antioxidant and heart healthy, the Shiitake is one of nature’s perfect foods.
This dish takes about 10 minutes to prepare and is very tasty. I love the savory and chewy texture the shiitake adds to this dish. Most markets now carry the pre-washed baby spinach and some also have organic baby spinach in the salad greens section. Use the Bragg’s Liquid Amino if you are gluten intolerant. If gluten isn’t a problem for you, use a good soy sauce or shoyu. This recipe is gluten-free vegan, and diabetic friendly.
Spinach Shiitake Tofu
Yield: 2 servings
16 oz extra firm tofu
6 oz fresh baby spinach
3 oz fresh shiitake mushrooms stems removed
2 tablespoons canola oil
2 tablespoon Bragg’s Liquid Amino™ seasoning*
2 tablespoons cornstarch
1 tablespoon sucralose or sugar
3 cloves of garlic chopped fine
Place drained tofu between two paper towels and extract as much moisture as you can. Cut tofu ¾ inch thick then into triangles and dust all sides with cornstarch. Add canola oil to a wok or sauté pan on high heat and add tofu when oil is hot. Cook till golden brown on each side. Add shiitake mushrooms, Bragg’s™ (* if you are not gluten intolerant you may use soy sauce) sucralose or sugar and garlic and sauté 1 minute, add spinach and cook for 30 seconds. Serve.
©2010 Aron David Bradley