My lion’s mane stirfry recipe has been a hit and I’m super excited that people are resonating with it. So today, I’m updating it slightly, both with the veggies I’m using, and by making it even more of an anti-inflammatory powerhouse recipe, with Pumfu instead of tofu. This anti-inflammatory lion’s mane mushroom stirfry is the most delicious dinner I’ve made in quite some time. I used my old recipe for the peanut sauce, and just changed out some of the veggies and tofu to make it even more delicious.
So, I’ll start with this: have you tried Pumfu??? It’s my new favorite tofu replacement: an anti-inflammatory, protein rich, delicious replacement, perfect for stirfries and maybe even as a scrambled replacement, too: I have not tried this, so more to come. Pumfu is made from pumpkin seeds and water, AND THAT’S IT!!
And, it’s so delicious!!! It was the perfect choice for my new anti-inflammatory lion’s mane mushroom stirfry recipe and I’ll be using it for many dinners to come. I found Pumfu at Whole Foods but I bet you can get it at Sprouts or your local health food grocery store. I’m really glad I tried it, and huge thanks to my Ayurvedic wellness coach Emily (I talk about her here) for the recommendation. She’s been encouraging me to limit tofu for awhile now, so I’m down to only eating it a few times a month now… which is a huge improvement from my multiple-times a week tofu habit.
The mushrooms I purchased at the incredible Santa Fe Farmer’s Market, which has to be the best farmer’s market in the country in the summertime, and it’s quite fabulous in the winter, too. Not only will you find the perfect mushrooms for this anti-inflammatory lion’s mane mushroom stirfry, but you’ll also have your choice of fresh breads, lettuces, potatoes, herbs, hummuses, nuts, chiles, kimchi, and so much more. The farmer’s market is the best place to get your veggies, I mean what’s more local than your nearby farmers (unless you’re a farmer yourself!) and Santa Fe’s market is just divine.
And now I want to talk a bit about soy. Depending on who you ask, soy is either a superfood or crazy unhealthy. I’ve chosen to ignore the haters and have been eating tofu (and sometimes tempeh) for many, many years now. I did this until my endo pain got so severe I was close to going to the emergency room each month. That caused me to adjust so much of what I ate, and soy was one of the ingredients I ended up limiting significantly. I got here thanks to many books, one of which I reference in that blog post, but it was really Emily, my Ayurvedic health coach, who encouraged me to give it up as much as possible. I kept telling myself soy was not a trigger, and I hate to admit it, but I think it was. I’m now very careful about how often I eat tofu, and never cook it at home anymore.
As you can also see, I’ve updated my old recipe so I now only use coconut aminos instead of soy sauce or tamari. Tamari is the gluten-free version of soy sauce, but it’s still soy, so coconut aminos are your best bet if inflammation is something you’re trying to avoid. Also, you will most likely not taste the difference! I can’t at least, and this anti-inflammatory lion’s mane mushroom stirfry recipe is just as good, if not better, with these few small no-soy tweaks.
On to the Recipe! Anti-Inflammatory Lion’s Mane Mushroom Stirfry with Pumfu
Anti-Inflammatory Lion’s Mane Mushroom Stirfry with Pumfu
Ingredients
For the Stirfry
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 large carrots, diced
- 2 heads broccoli, chopped chop and cook most of the stems, too!
- 2 large lion's mane mushrooms, chopped
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, ground
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 cup vegetable broth or water
- 1 cup brown or white rice
For the Peanut (or Almond) Sauce
- 5 tablespoons peanut or almond butter
- 4 tablespoons coconut aminos or tamari, or soy sauce
- 3 tablespoons maple syrup
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 1 teaspoon sriracha
- 1 teaspoon ginger, minced
For the Pumfu
- 8 ounces pumfu
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper, ground
Instructions
For the Stirfry
- Start your rice: wash 1 cup brown or white rice with a sieve, then place in a medium saucepan with 2 cups of water, a dash of salt, and a tablespoon of olive oil. Cover the pot, bring to a boil, then lower the heat and cook for about 40-45 minutes for brown rice; 25-30 minutes for white rice. Once cooked, remove from heat, set aside and keep the lid on. Stir just before serving.
- Now, begin the stirfry: Clean and chop your veggies and gather all ingredients.
- Heat a large frying pan (one that has a lid) over medium-low heat. Add the olive oil, then the onions, garlic, and a pinch of salt. Cook for 5-6 minutes until the onions turn translucent, stirring often so they don't burn.
- Add the carrots to the stirfry and cook about 5 more minutes, stirring often.
- Add the broccoli to the stirfry and cook about 7 more minutes, stirring often.
- Add the mushrooms, the garlic powder, the onion powder, and the vegetable broth to the stirfry. Stir well, then cover and cook for 15 minutes. Watch this so it doesn't burn, you might need to add more vegetable broth or water.
For the Peanut (or Almond Butter) Sauce
- While the veggies are cooking, in a small bowl, combine the peanut (or almond) butter, coconut aminos, maple syrup, lime juice, sesame oil, sriracha, and minced ginger. Stir well and set aside.
For the Pumfu
- When the veggies are about halfway through cooking, chop the pumfu into approximately 1" squares.
- Heat a large frying pan over medium heat. Add olive oil, then add the pumfu. Top with salt, pepper, garlic powder, and onion powder.
- Cook each side for about 3-4 minutes, careful not to burn.
- Remove from heat and enjoy!