Tofu Steaks with Baby Oyster Mushrooms + Carrots

Oysters. Chanterelles. Enoki. Portabellos. Shiitake. I love all types of mushrooms, and with their varying tastes and textures it can be fun to experiment with different recipes. Yesterday, I came upon these lovely baby oyster mushrooms and I couldn't resist taking them home. I stir fried these babies with some flavorful carrots and served them with lightly pan-fried tofu steaks. 

• 1 package firm tofu
• 2 cups baby oyster mushrooms, bottoms trimmed
• 3 cloves garlic, minced
• 1 tsp ginger, grated 
• 1 medium carrot, sliced thinly on the bias
• 2 tbs soy sauce
• 1/2 tsp chili pepper, minced (cerrano or jalapeno)
• salt and pepper
• olive oil

Prepare Tofu:

Tofu "Steaks"

Slice tofu so you have four "steaks" approximately 3" x 3"in size. Place on paper towel-lined plate to drain and pat dry. Season each side with salt and pepper. In large non-stick skillet, heat 2 tbs olive oil. Place the four tofu steaks in pan and cook for 3-4 minutes, until lightly crispy and browned. (To check, lift edge gently with a fork.) When done, carefully flip them over and cook the other side until equally crisp.  

                                                                                                             

Stir Fry:
Heat 2 tbs olive oil in large non-stick pan. Add garlic, ginger, chili pepper and carrots and cook on high heat for 4-5 minutes, stirring with wooden spoon to prevent from burning. Rinse mushrooms* and add them to pan. Add soy sauce and 1/2 tsp fresh cracked black pepper. Optional: sprinkle salt to taste. Cook for 4-5 minutes on high heat, stirring occasionally. Serve over tofu steaks.

*There has been much debate over the years on whether or not to wash mushrooms, but I say go ahead and rinse away.

Serve as a starter or a main course. 

Roasted Beets w/Soy-Ginger Vinaigrette

Anyone who knows me, or follows my blog, knows I have pretty much been obsessed with beets this past year. I love buying them, roasting them, concocting new dishes with them -perhaps because it's one of those vegetables I missed out on growing up in a pretty traditional Indian home. I'll also add asparagus, artichokes, and brussel sprouts to the list of vegetables I find myself drawn to over and over again, like I'm making up for lost time.

Roasted Beets w/Soy-Ginger Vinaigrette

• 4-5 small to medium size red beets w/greens 
• 4-5 small to medium size golden beets w/greens 
• 2 cloves garlic, peeled and finely sliced
• 3 tbs soy sauce
• 1/2 inch ginger root, peeled and finely chopped
• salt and pepper to taste
• 3 tbs soy sauce
• extra virgin olive oil
• 2 tbs rice wine vinegar

Preheat oven to 375 degrees. With paring knife, remove the tops and the greens (saving the greens) and wash beets thoroughly, leaving the skin on. Dry beets and place them in baking dish; cover with foil and bake for 45 to 60 minutes, or until a knife can slide easily through the beets. Allow to cool, then peel and quarter. 

In sauté pan, heat 2 tbs olive oil over medium heat. Add garlic and cook for one minute. Add beet greens and a pinch of salt, cooking until they are wilted and tender. Transfer to serving plate. Add beets on top and drizzle with soy-ginger vinaigrette.

Vinaigrette: In small bowl, combine 2 tbs extra virgin olive oil, soy sauce, rice wine vinegar and ginger. Add salt and freshly ground pepper. Whisk lightly. 

Note: this dish can be served warm or cold. I served this alongside various asian small plates and this asian rice salad:

http://joyofimperfection.blogspot.com/2011/12/asian-rice-salad-with-sweet-peas-and.html