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Shiitake Broccoli and Kale Stir-Fry
Shiitake mushrooms are a great source of plant-based proteins, whether you’re a vegan or not, this is an awesome alternative to a meat stir-fry while still being quite a ‘meaty’ stir-fry, especially since there is also tofu. When buying the tofu I would suggest getting organic tofu because a lot of the soy beans (which make tofu) in today’s world are genetically modified; our system will not recognize this as ‘food’ and that will make it difficult to digest, but with organic tofu this will not be an issue.
Broccoli and kale are cruciferous vegetables and great source of vitamins A, C, K, B6 and E, calcium, folate, phosphorus, potassium and magnesium. These nutrient dense foods dramatically increase the totally nutrient of your diet.
2 cup dried shiitake mushrooms
1/2 pound firm organic tofu, cubed
1 teaspoon Chinese 5 Spice powder
2 tablespoons toasted sesame oil
2 tablespoons tamari
2 tablespoon mirin
4 tablespoons toasted sesame oil
2 tablespoos fresh ginder, minced
2 cups broccoli, cut into small flowerets
1 bunch kale, chopped
4 tablespoons seasame seeds, toasted
4 tablespoons cilantro, chopped
1/2 bunch green onions, sliced
Preheat oven to 350 degrees. Place shiitake mushrooms into a small pot and add water until they are
covered. Simmer until soft, then drain. Save the water for the tofu marinade. Place the tofu into an 8×9-
inch baking dish. Combine the shiitake water, Chinese 5 Spice powder, 2 tablespoons toasted sesame oil,
tamari, and mairin, then pour over the tofu. Mix well. Bake for 25 minutes, then drain, saving the liquid.
Bake for another 15 minutes. In a wok, sauté for another minute. Add the kale and liquid from the tofu.
Sauté for a few more minutes, then add the sesame seeds and tofu. Add the cilantro and green onions.
Sever over rice or noodles.
Written by Michele Miller, Co-founder of All Health Alternatives.