Shiitake Mushroom with Tofu

Shiitake mushrooms are good for the stomach, blood and energy. Peas are an excellent toner for the spleen in Spring. Peas also help qi to move in the appropriate direction – and ease hiccups and coughing. People who are cold or deficient may need to add ginger to this meal.


  • 3 dried shiitake mushrooms
  • 1 tbsp sesame oil
  • 1 cup green peas
  • 1 carrot, grated
  • Pinch of salt
  • 1 cake tofu
  • Dash of tamari (or any naturally brewed soy sauce)


  1. Soak mushrooms in a cup of water for 2o minutes. Drain, but keep the water.
  2. Finely chop mushrooms then saute in sesame oil in a wok for 2 minutes.
  3. Add peas and carrot and saute for a further two minutes. Add 1/3 cup of reserved water (from mushroom soaking) and salt. Cover and cook for 20 minutes.
  4. Put tofu and 1/3 cup of reserved water through the blender or mash with a fork. Add tofu and tamari to wok and cook for five minutes.
  5. Serve with rice.

Recipe from Food for the Seasons