Today was day seven of working ten days in a row, and I’m looking like a fresh-faced zombie. I don’t really mind being tired, more so that I have ZERO time to cook and want something to keep my energy going. My days are pretty full from the second that I leave work, and I’m gravitating towards simple, but flavorful meals.
I’m not one to buy pre-chopped, diced or frozen ingredients, but using frozen herbs saved me time and SO MUCH clean up. While I strive to maintain mise en place, I generally have a ton of garlic and onion all over the kitchen counter and multiple dirty pots and pans after cooking. Honestly, getting the opportunity to work with Dorot couldn’t have come at a better time. I used their crushed garlic and crushed ginger to make a flavorful and quick shiitake mushroom and garlic tofu stir fry that tastes great with a big bowl of greens. I also used a cube of the crushed garlic to make a creamy tahini sauce with a nice bite.
I found the ginger, garlc (plus a few others like chopped basil and cilantro) in the freezer aisle at Whole Foods, and it was even on sale. There’s a $1 off coupon on the Dorot website if you want to give it a try, and you should definitely give your local Whole Foods a call to see if it’s on sale.
Each little cube is one clove of garlic, and I used two cubes with the mushrooms and tofu, plus 1 cube in my tahini dressing. The garlic is incredibly fragrant and if you’re a garlic lover, then you’ll love how your kitchen will smell after cooking it! It’s literally the easiest thing ever, you just pop out a cube’s worth of whatever herb you’re using and add it directly to the pan. The tofu and mushrooms soak up a ton of that delicious garlic flavor and make for a simple, but tasty meal
A cube of ginger is 1 tsp, and I opted for two cubes worth while cooking the mushrooms and tofu. It worked really well with the crushed garlic, tamari sauce, chili flakes, oil, salt and pepper.
What are some of your favorite tips or tricks for staying healthy and eating well when you’re super busy? I can’t wait to try out the frozen chopped cilantro and basil in another recipe! If you end up trying out any Dorot products, tag them on social media @MyDorot and use the hashtag #ElevateYourPlate!
Shiitake Mushroom & Garlic Tofu Salad
|Prep:||Cook:||Yield: serves 1 person||Total:|
- 2 cups mixed greens
- 1 cup sliced shiitake mushrooms
- 1/2 cup diced extra firm tofu
- handful of cherry tomatoes
- 2 cubes of Dorot frozen crushed garlic
- 2 cubes of Dorot frozen crushed ginger
- splash of tamari
- salt, pepper, and chili flakes to taste
- For the tahini dressing
- 1/4 cup tahini
- juice from 1 lemon
- 1 cube of Dorot frozen crushed garlic
- splash of extra virgin olive oil
- water - to thin out the tahini dressing
- salt and pepper to taste
- optional: grated carrots
- In a pan over medium heat, add 1 tbsp olive oil and 2 cubes of crushed garlic. Sautee for 1 minute.
- Add in the tofu and 2 cubes of ginger, plus a pinch of salt and pepper. Cook for 3-4 minutes.
- Add in the mushrooms, a splash of tamari, salt, pepper and a pinch of chili flakes. Cook until the mushrooms are tender and the tofu is slightly firmer. Add the juice from half a lemon.
- In a large bowl, add the greens and top with the mushrooms and tofu, plus cherry tomatoes and grated carrots.
- For the dressing, blend together the tahini, olive oil, juice from the other half of the lemon, 1 cube of crushed garlic, a pinch of salt and a splash of warm water. Blend until completely smooth, and continue to add small amounts of water until you get the desired consistency for your tahini dressing. Add to your bowl of greens, mushrooms and tofu and enjoy!