Japanese Shimeji mushrooms with tofu and Vegetable Recipes – tasty and simple
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ingredients
125 g shimoji mushrooms 250 g spicy tofu 1 cup peas 2 pcs spring onions 2 cloves garlic 1 pk bell pepper (red, yellow) 1 tsp salt 1/2 tsp ground black pepper 2 tsp oregano 1/2 handful fresh basil
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A tasty and healthy meal ready in half an hour. Choose the side dish according to your own requirements, it goes well with pasta, with rice. Our favourite side dish is cognac pasta.
1.
Prepare everything we need.
2.
Slice the onions, peppers and garlic, and cut the tofu into squares. Trim the bottom part of the mushrooms and rinse them with water.
3.
Heat the oil in a frying pan and add the garlic and onion.
4.
When they are slightly browned add the sliced tofu. In stores today get a variety of interesting flavors so you don’t have to marinate it beforehand. Be careful not to let it fall apart, so be careful.
5.
In a second pot, gently sauté the shimeji mushrooms – in oil or butter. Three minutes is enough, but they need frequent stirring
6.
Add the chopped red pepper to the pan with the tofu and stir well. You can cover with a lid for a while
7.
Then add the peas – you can also use frozen. Again, simmer under a lid for a while.
8.
Salt and pepper.
9.
Now it’s time to add the sautéed mushrooms to the pan mixture.
10.
Toss everything well and let it “go” together for about three minutes.
11.
Serve with your favorite side dish and fresh herbs. Enjoy!
