The Breakfast Conundrum – and Sichuan Mushroom Sauce Recipe (Vegan, GF, Low-Carb)

Sichuan mushroom sauce

Breakfast is often a tough decision for me. What do I want to eat this morning, or rather, what can I eat this morning? Being diabetic, I gave up on sweet breakfast a long time ago, and high-carb items like wheat bread, cereal, rice, or even porridge are out. Fruit is also out (too much sugar), except maybe berries. Meat, fish, and dairy are also out because I’m trying to stick to a plant-based diet. Well, except I do eat occasional eggs from our happy backyard chooks.

What does that leave me with? Well, vegetables, beans, seeds and nuts of course! And thank goodness there are so many delicious things you can make with these.

Here’s what I eat these days when I’m pressed for time, like getting the kids ready for school: a couple of slices of low-carb seedy bread with avocado. Plus a big mug of real coffee with homemade almond milk – because, friends, coffee is happiness. If I’m still hungry, I’ll munch on raw veggies or have a big spoonful of peanut butter. Yum.

seedy bread breakfast

On weekends though, I make something more elaborate. Last weekend, I made this Asian portobello mushroom sauce with garlic, ginger, chilli, and Sichuan peppercorns. I poured it over homemade tofu and devoured it. It was utterly delicious. It’s actually pretty simple to prepare, too, if you want to give it a try.

portobello mushroom sauce ingredients

The basic recipe is below. The key flavor here is Sichuan peppercorns. You can omit the chilli if you like but please give Sichuan peppercorns a try. It adds a distinct, strong and fresh flavor kind of like coriander or fennel seeds – but not really. It’s hard to explain but I love it. Using whole peppercorns also adds a nice crunchy texture to the dish.

You can use whatever mushrooms you have lying around, or in any combination. Portobello or shiitake would be great though, because of their meaty texture that can match the strong flavor combination. But if not, white button mushrooms would work just fine.

If you want to make the sauce but are avoiding soy, try pouring the sauce over lightly steamed broccoli, spinach, kale, carrots, etc. If you are okay with carbohydrate, the sauce would be delicious over noodles, rice (cauliflower rice would also be fantastic for a low-carb option), quinoa, etc. Enjoy and, if you happen to make this dish, please let me know how you go!

Sichuan mushroom sauce
Sichuan mushroom sauce

Spicy Sichuan Mushroom Sauce (Vegan, Low-Carb, GF)

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September 27, 2017

Kickstart your morning with this spicy and scrumptious (and low-carb of course) Asian mushroom sauce with tofu!

  • Yields: 1 serving

Ingredients

1 cup portobello or other mushrooms, sliced

1 tbsp sesame, olive, or coconut oil for cooking mushrooms

2 cloves garlic

1 tbsp ginger

1 tsp Sichuan peppercorns

1 tsp dried chilli flakes (or to taste)

1 tbsp soy sauce (use gluten free if you like)

1 tbsp cornstarch or arrowroot, for thickening

1 cup water or vegetable soup stock

1 cup momen or silken tofu

Directions

1Slice or chop the mushrooms. You want relatively chunky bits - not too small, not too large. Mince garlic and ginger together.

2Preheat a frying pan over medium-high heat (I love my Lodge cast-iron pan). Spread whatever oil you are using, and when the pan and oil are nice and hot, carefully lay the mushroom bits in a single layer. You want the mushrooms to brown, so don't overcrowd the pan. Leave the mushroom alone (don't stir) for 3-4 minutes till one side has browned and shrunk a bit. Flip the mushrooms over with a spatula, and let the other side brown for 2-3 minutes.

3Add chilli flakes, Sichuan peppercorns, minced garlic and ginger to the pan, and cook for a minute or so. Add soy sauce and stir for a few seconds (it should sizzle), until it all starts to smell amazing.

4Dissolve cornstarch or arrowroot in water or stock, and pour it in the pan. Mix, until the water has boiled (shouldn't take long), and the sauce thickened. Reduce heat to a simmer, and let the sauce cook gently for a few minutes. If the liquid evaporates too much, just add more water or stock to bring it back to a nice saucy consistency. Adjust seasoning to your taste.

5Pour the sauce over a good chunk of tofu and any other vegetables you have around. Scatter a few leaves of cilantro / coriander or chopped scallions if you have any.

The sauce is great over homemade tofu. If you are buying tofu, organic "momen" (or medium firm) or silken tofu is best. I don't recommend hard-firmness tofu - it's a bit too tough to eat raw in my opinion. But you can cook slices of hard tofu until crispy in the oven or in another frying pan. That'll be delicious with the sauce. And of course, this will make a lovely lunch or dinner dish as well.

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