< h1 class= "pgc-h-arrow-right" > oyster mushroom vegetative noodles</h1>
This recipe is simple and doesn't require a food processor or blender, just some preparation.
These bowls contain sautéed oyster king mushrooms, spicy peanut tofu, steamed cabbage and soba noodles sprinkled with sesame oil and chives.
The texture of the King Oyster Mushroom is amazing, it really reminds me of scallops with a "meaty" texture. Note that although they take a long time to cook, for example in a frying pan for 8-10 minutes. You can find oyster king mushrooms in Asian or oriental supermarkets.
First, the oyster king mushrooms are marinated in water seasoned with seaweed flakes, soy sauce and lemon juice to give it a faint "sea flavor". After about 15 minutes, sauté them in a frying pan until soft and brown on both sides. It is recommended to keep the marinade and drizzle over the mushrooms after cooking to increase the taste.
Tofu can also be pickled with a mixture of soy sauce, sesame oil, maple syrup, and peanut butter. Add sriracha chili sauce to add some heat.
For vegetables and grains that go with cabbage and soba noodles, feel free to use what you have on hand, such as spinach or kale, quinoa, or brown rice, it's all up to you. These nutritious bowls are so delicious that if you've never tried Oyster King Mushrooms, give them a try, and you won't be disappointed!
Fill a delicious nutritious bowl with vegan scallops, spicy peanut tofu, soba noodles and steamed vegetables. Healthy, delicious and nutritious!
< h1 class="pgc-h-arrow-right" > ingredient</h1>
<h1 class="pgc-h-arrow-right" > oyster mushroom scallops</h1>
1 cup of water
2 teaspoon seaweed flakes
1 tsp. soy sauce
1 tablespoon lemon juice
3 king oyster mushrooms, removed from the brown skin
<h1 class= "pgc-h-arrow-right" > spicy peanut tofu</h1>
7 ounces of extra hard tofu
1 tbsp peanut butter
1 tbsp soy sauce
1 tbsp maple syrup
1 tbsp sesame oil (or other oil)
1/2 teaspoon sriracha chili sauce
< h1 class= "pgc-h-arrow-right" > toppings</h1>
5 ounces of soba noodles (can be replaced with brown rice, quinoa, etc.)
2 bunches of cabbage, spinach or kale
1 clove of garlic, finely chopped
Salt, pepper to taste
Chives, chopped (optional)
< h1 class="pgc-h-arrow-right" > production instructions</h1>
The easiest way to have all your food ready and warm when eating is to marinate the King Oyster Mushrooms and Tofu while preparing vegetables and cereals, and then cook the mushrooms and tofu before serving.
< h1 class = "pgc-h-arrow-right" > dried oyster shellfish</h1>
Place the water, seaweed slices and soy sauce in a small pot.
Heat over medium heat and bring to a boil. After boiling, remove it from the heat and cool for 10-15 minutes before adding the lemon juice and stirring. Discard the seaweed and set aside.
Rinse the Oyster King Mushrooms and then suck them out well with a paper towel, then cut them into 3-4 large pieces and place in a saucepan and marinate the mushrooms for 20-30 minutes while preparing the tofu marinade.
Drain the King Oyster Mushrooms hydrated but keep the marinade, and later we will drizzle the cooked mushrooms with the marinade to add flavor.
Heat one tablespoon of oil in a large pot over medium heat. When hot, add the oyster king mushrooms and fry on each side for 4-5 minutes until golden brown. Remove from the heat and close the lid to keep warm.
<h1 class= "pgc-h-arrow-right" > peanut tofu</h1>
In a large bowl, mix peanut butter, soy sauce, maple syrup, sesame oil and sriracha chili sauce together.
Drain the tofu. Put a piece of paper towel on the plate, put the tofu on top, add another layer of paper towels, and then put something heavy on top, such as an iron pot. Press the tofu for 10-15 minutes. Cut it into small cubes, add to the marinade and stir well so that it marinates for at least 20-30 minutes.
Heat one tablespoon of oil in a large pot over medium heat. Put the tofu and marinade together in a pan and fry for 3-4 minutes, stirring regularly to make sure the tofu doesn't burn or stick to the frying pan.
Remove from the heat and close the lid to keep warm.
<h1 class="pgc-h-arrow-right" > vegetables and noodles</h1>
Bring a pot of brine to a boil and cook the noodles according to the packaging instructions. Drain and drizzle with sesame oil and stir to combine.
For greens, you can steam them for 5-7 minutes or sauté them with some oil in a large frying pan. Once the vegetables are cooked, stir in the chopped garlic and season with salt and pepper.
<h1 class="pgc-h-arrow-right" > mixed</h1>
Divide the noodles into 3 bowls, add the cabbage or spinach, and add the tofu and oyster scallops. Top with chopped chives and serve.
<h1 class="pgc-h-arrow-right" > nutrition</h1>
Serving Size: 1
Calories: 335
Sugar 5.4g
Fat: 10.5 g
Carbohydrate 49.6g
Fiber: 2 g
Protein: 15.4 g
For vegans, remove garlic, onions, parsley, and related powder products, and if necessary, use fresh celery, oregano, basil, and mint leaves instead.