Shitake Mushrooms with Tofu
Shitake Mushrooms are good for the Stomach, blood and energy. Peas are an excellent toner for the Spleen in Spring. Peas also help qi move in the appropriate direction – and ease hiccups and coughing. People who are cold or deficient may need to add ginger to this meal.
Ingredients:
Serves 4 People
- 3 dried shiitake mushrooms
- 1 tbsp sesame oil
- 1 cup green peas
- 1 carrot, grated
- Pinch of salt
- 1 cake tofu
- Dash of tamari
Instructions:
1. Soak mushrooms in a cup of water for 20 minutes
2. Drain, but keep the water
3. Finely chop mushrooms and saute in sesame oil in a wok for two minutes
4. Add peas and carrot and saute for a further two minutes
5. Add 1/3 of a cup of reserved water (from mushroom soaking) and salt
6. Cover and cook for 20 minutes
7. Put tofu and 1/3 cup of reserved water through the blender or mash with a fork
8. Add tofu and tamari to the wok and cook for five minutes
9. Serve with rice.
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