Recipe courtesy of:
Fatfree Vegan Kitchen

Maitake and Beech Mushrooms with Simmered Tofu on Sesame Rice

Make these recipes in the reverse order that they are listed. Put your rice on to cook about an hour before you plan to eat. Then, chop the vegetables and mushrooms, and cook your tofu. When it's done, make the stir-fry, which should be ready at the same time as the rice.

8 ounces green beans, ends trimmed and cut into 1-inch lengths
1/2 large yellow onion, cut into thin wedges
2 cloves garlic
1 teaspoon minced fresh ginger
4 ounces maitake or hen-of-the-woods mushrooms, cut apart along their natural lines
4 ounces beech mushrooms, separated
Simmered Tofu (see below)
1/3 cup water or vegetable broth
2 teaspoons low sodium soy sauce
1 teaspoon cornstarch
1 teaspoon sugar or agave nectar
1 teaspoon Sriracha sauce (or other chili sauce)--or to taste (1 tsp. may be too spicy for sensitive palates)
Sesame Rice (see below)

Spray a large skillet with a light coating of oil and heat it on medium-high. Add the green beans and 3 tablespoons of water and saute for four minutes. Add the onion and cook until for another 3 minutes. Add the garlic and ginger and the mushrooms and cook, stirring gently, until the mushrooms are tender, about 2 minutes.

Add the prepared tofu (below) to the pan. Mix the water with the soy sauce, cornstarch, sugar, and chili sauce and add it to the pan. Stir and cook until mixture thickens. Serve immediately over sesame rice.

Simmered Tofu:

1 package firm or extra-firm (non-silken) tofu (about 1 pound)
1/2 cup vegetable broth
1/2 teaspoon sesame oil
1 tablespoon low sodium soy sauce or tamari

Cut the block of tofu into pieces about 1/2-inch thick. In a large skillet, mix the broth with the sesame oil and soy sauce. Add the tofu and bring to a simmer on medium heat. Cook for about 10 minutes, or until sauce has almost all evaporated. Gently remove the tofu and place it on a plate. Cover to keep warm until ready to use.

Sesame Rice:

1 1/2 cups long grain brown rice
3 cups water
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds or gomasio
1 teaspoon salt, or to taste

Put all ingredients into a pot and heat to boiling. Cover and lower heat to a simmer. Cook for 40 to 50 minutes, until water is absorbed and rice is tender. (You may also do this in a rice cooker.) Keep warm until ready to use.

Makes 6 to 8 servings. Based on 6 servings, each serving contains 339 Calories (kcal); 7g Total Fat; (18% calories from fat); 15g Protein; 58g Carbohydrate; 0mg Cholesterol; 542mg Sodium; 5g Fiber.

Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://blog.fatfreevegan.com/2007/06/maitake-and-beech-mushrooms-with.html.