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Baby Corn with Seasoned Tofu And Straw Mushrooms

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  • 1/4 c Sesame-Ginger; up to 1/3
  • OR Maple and Mustard Stir.Fry Sauce
  • (see separate recipes)
  • 1 tb Minced fresh ginger; (optional)
  • 1 lb Extra-firm tofu; drained
  • And cut into 1/2-inch dice
  • 6 Scallions
  • Cut into 2-inch pieces
  • (keep the white and green parts separate)


~- -- (optional) 15 ounces straw mushrooms -- drained and rinsed 14 1/2 ounces canned baby corn -- (sliced or whole) drained and rinsed
Makes 3 servings. Prep: under 5 minutes (assuming prepared stir-fry sauce). Cooking: about 6 minutes
I've based this stir-fry recipe primarily on pantry items, making it a great fallback dish to prepare on a night when it feels as if there's nothing to eat in the house.
The only fresh item you really need is the tofu itself, and that can be stored in the freezer for up to three months. (Since frozen tofu soaks up sauce, you may need to add a bit more.) Fresh ginger and scallions are nice additions, but strictly optional.
To make the seasoned tofu, in a wok or large skillet, combine 1/4 cup stir-fry sauce, the ginger (if using), tofu, and scallion bulbs (if using). Bring to a boil, cover, and cook over medium heat for 4 minutes, stirring occasionally Toss in the straw mushrooms, corn, and scallion greens (if using) plus enough additional stir-fry sauce to coat the vegetables and give the dish a vibrant taste. Cover and cook over high heat until piping hot, 1 to 2 minutes.
Serve the stir-fry on rice.
Recipe by: Lorna Sass' Short-Cut Vegetarian, page 98
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