So many mushrooms, so little time to eat them. This tofu quinoa with kale and maitake mushroom recipe makes a spicy lunch or dinner, using chili garlic and soy sauce, sesame and avocado oil, and basil.
A short childhood memory about mushrooms
When I was a kid, my uncle Gérard and aunt Roseline used to know how to pick wild mushrooms by going for a walk in the forest. In the south of France, where we lived, there are many types of mushrooms and having the skill to recognize one that is edible from those which are not felt like art and science. They cooked them and stored them in oil and vinegar in air-tight glass containers, and gave some of these containers to friends and family. These mushrooms tasted amazing.
Since then, I kept the interest for mushrooms, although the story about procurement is much more boring: I buy mushrooms at the grocery store. Having an Asian store, Uwajimaya, near us, means there is plenty of choice on the types of mushrooms available. For this tofu quinoa with kale and maitake mushroom, I wanted to make something spicy.
Pairing for maitake
The dish provides a plant-based mix of ingredients, from complex carbohydrates and vegetable proteins (tofu, mushroom, quinoa), as well as small amounts of plant fats: avocado oil, sesame oil, combined with the spice of chili garlic sauce and low-sodium soy sauce.
This made dinner for three tonight. The kids loved it.
Tofu quinoa with kale and maitake mushroom
Ingredients
Searing the tofu and maitake mushroom
- 2 tbsp avocado oil
- 16 oz tofu (extra firm)
- 3.5 oz maitake mushroom
Sauce
- 1 tbsp sesame oil
- 1 tbsp chili garlic sauce
- 4 tbsp low sodium soy sauce
- 4 tbsp water
Adding kale, tomato and quinoa
- 3 oz kale
- 1 tomato
- 3 cups cooked quinoa
Decoration
- 1 oz fresh basil
Instructions
Searing the tofu and maitake mushroom
- In a large frying pan, place the avocado oil and heat to medium. Cut the tofu in small squares, as well as the maitake mushrooms. Sear them in the pan for about 15 minutes, mixing often.
Sauce
- Combine the sauce ingredients, then add them to the tofu and mushrooms. Mix well.
Adding kale, tomato and quinoa
- Rinse and chop the kale in small pieces. Repeat for the tomato.
- Add them as well as the quinoa to the frying pan, mix well.
- Finish cooking on medium heat for about 5 minutes.
Decoration and serving
- Place the finished mix into each plate
- Chop the basil, then sprinkle it over.
- Serve immediately.
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