Spring Mushroom and Tofu Skin Stir-Fry
A light, vibrant Chinese vegetarian dish featuring tender soaked tofu skin, earthy shiitake mushrooms, crunchy peanuts, and briefly wilted spinach. Perfect for celebrating fresh spring produce.
Story
This dish combines silky tofu skin with savory mushrooms and crunchy peanuts, finished with a bright splash of spinach. A quick stir-fry that celebrates spring's fresh flavors.
Ingredients
dried tofu skin
100g
fresh shiitake mushrooms
150g
raw peanuts
30g
baby spinach
200g
vegetable oil
2 tablespoons
light soy sauce
1 tablespoon
salt
to taste
garlic
2 cloves, minced
Instructions
1
Prep the tofu skin
Place dried tofu skin in a bowl and cover with warm water. Soak for about 10 minutes until completely soft and pliable. Drain well and cut into bite-sized pieces.
2
Cook the mushrooms and peanuts
Heat oil in a wok over medium-high heat. Add mushrooms and stir-fry for 2-3 minutes until golden and fragrant. Add peanuts and cook another minute until slightly toasted. Remove and set aside.
3
Wilt the spinach
In the same wok, add a little more oil if needed. Toss spinach and cook just 30 seconds until wilted but still bright green. Remove immediately to preserve texture.
4
Combine and season
Return all ingredients to the wok. Add garlic, soy sauce, and salt. Toss everything together over high heat for 1 minute. Serve warm as a side dish or over rice.
