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A simple, colorful, delicious recipe from our fabulous recipe contributor and blogger, Amanda Mann of Sweet and Savory Vegan.
1 teaspoon toasted sesame oil
1/2 pound shitake mushrooms, sliced
3 scallions, white and green parts, chopped
2 carrots, cut into matchsticks
Serve as a side dish with marinated and grilled tofu, or add cubed tofu into the noodle mix for a one-pot main dish.
Yield: 4 to 6 servings