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Wow, I can’t believe a week has passed since I posted the last recipe! In my defense, I recently moved from France to the Netherlands to start a vegan food-related project (more about that soon), so that’s quite a big change!
Now that I’m all settled in, I should be able to post more regularly and maybe veganize some Dutch recipes in the future! I’m still waiting for my photography backgrounds to arrive, though, so in the meantime, let’s use window ledges…
This recipe is easy; no food processor or blender is required, but it requires some preparation.
Now let’s talk about food. These bowls have sautéed king oyster mushrooms, spicy peanut tofu, steamed baby bok choy, and soba noodles flavored with a drizzle of sesame oil and chives.
I was pleasantly surprised by the texture of king oysters. It really reminds me of the texture of scallops, with a “meaty” texture. Be aware they take a long time to cook though, something like 8-10 minutes in a skillet. You can usually find king oyster mushrooms at Asian or Oriental supermarkets.
King oysters are first marinated in water flavored with seaweed flakes, soy sauce, and lemon juice to give them a light “sea” flavor. After about 15 minutes, they are sautéed in a skillet until soft and browned on each side. I recommend keeping the marinade and drizzling it on the mushrooms after cooking to add even more taste.
Tofu is also marinated in a mix of soy sauce, sesame oil, maple syrup, and peanut butter. Plus, sriracha to add some heat.
For the greens and grains, I went with baby bok choy and buckwheat noodles. Feel free to use what you have on hand, like spinach or kale, and quinoa or brown rice. It’s up to you. These bowls are super flavorful, and if you have never tried king oysters, I can only suggest you do. You won’t be disappointed!
Let me know in the comments if you try this recipe, and tag #fullofplants if you take a photo!
King Oyster Scallop Bowls
Ingredients
King Oyster Scallops
- 1 cup water
- 2 tsp seaweed flakes
- 1 tsp soy sauce
- 1 tbsp lemon juice
- 3 king oyster mushrooms brown tops removed
Spicy Peanut Tofu
- 7 ounces extra firm tofu
- 1 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp sesame oil or other oil
- 1/2 tsp sriracha
Toppings
- 5 ounces soba noodles can be replaced with brown rice, quinoa, etc
- 2 bunches of baby bok choy or spinach, or kale
- 1 clove of garlic finely chopped
- salt pepper to taste
- chive chopped (optional)
Instructions
- The easiest way to have everything ready and still warm when serving is to let the the king oyster mushrooms and tofu marinade while you prepare the greens and grains. Then cook the mushrooms and tofu just before serving.
King Oyster Scallops
- Combine the water, seaweed flakes and soy sauce in a small saucepan.
- Heat over medium heat and bring to a boil. As soon as it boils, remove from heat and let cool 10-15 minutes before stirring in the lemon juice. Discard the seaweed and set aside.
- Rinse the king oyster mushrooms and dry them well with a paper towel. Slice each into 3-4 large pieces, and add them to the saucepan. Let the mushrooms marinate for 20-30 minutes. In the meantime, prepare the tofu marinade.
- Drain the king oyster but keep the marinade, we will use it later to drizzle the cooked mushrooms for added flavor.
- Heat a tablespoon of oil in a large skillet over medium heat. Once hot, add the king oyster mushrooms and cook each side for 4-5 minutes, until soft and golden brown. Remove from heat and cover to keep warm.
Peanut Tofu
- In a large bowl, combine the peanut butter, soy sauce, maple syrup, sesame oil and sriracha.
- Drain the tofu well. Line a plate with paper towel, place the tofu on top, add another layer of paper towel and place something heavy on top, like an iron skillet for example. Press the tofu for 10-15 minutes. Cut it into cubes and add it to the marinade, stir to coat and let marinade for at least 20-30 minutes.
- Heat a tablespoon of oil in a large skillet over medium heat. Add the tofu with the marinade and shallow-fry for 3-4 minutes, stirring regularly to make sure the tofu doesn't burn or stick to the skillet.
- Remove from heat and cover to keep warm.
Greens and Noodles
- Bring a pot of salted water to a boil and cook noodles according to the package instructions. Drain and drizzle with sesame oil, stir to coat.
- For the greens, you can either steam them for 5-7 minutes, or sauté with some oil in a large skillet. Once you greens are cooked, stir in the chopped garlic and season with salt and pepper.
Combine
- Divide the noodles into 3 bowls, add the baby bok choy or spinach and top with tofu and king oyster scallops. Top with chopped chives and serve immediately.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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