Description
A quick and satisfying stir-fry featuring crispy tofu, savory mushrooms, and a flavorful sauce, perfect for a weeknight dinner.
Ingredients
Main Ingredients
- 14 oz Extra firm tofu (Firm works too, but extra firm crisps better.)
- 8 oz Mushrooms (Cremini, shiitake, or button mushrooms work great.)
- 2 tbsp Neutral oil (Avocado, canola, or vegetable oil.)
- 2 cloves Garlic (Fresh is best but paste works if necessary.)
- 1 in Ginger (Use fresh ginger for the best flavor.)
- 1/4 cup Soy sauce (Or tamari for a gluten-free option.)
- 1 tbsp Rice vinegar (Or lime juice in a pinch.)
- 1 tbsp Maple syrup (Or brown sugar; just a little for sweetness.)
- 2 tbsp Cornstarch (For crisping tofu and thickening sauce.)
- 1 tbsp Sesame oil (Optional, gives that takeout aroma.)
- 2 stalks Green onions (For topping.)
- 1 tbsp Sesame seeds (For topping.)
Instructions
Preparation
- Press the tofu for at least 15 minutes to remove excess moisture.
- Tear the tofu into rough chunks and coat them with cornstarch and a pinch of salt.
- Mix the sauce by stirring together soy sauce, rice vinegar, sweetener, a splash of water, and cornstarch in a bowl.
Cooking
- In a hot pan with neutral oil, crisp the tofu until golden, flipping to brown on multiple sides, then remove to a plate.
- In the same pan, cook the mushrooms until they are browned and aromatic.
- Add minced garlic and ginger, cooking for about 30 seconds until fragrant.
- Return the tofu to the pan, pour the sauce over everything, and toss until the sauce is glossy and thickened.
- Top with green onions and sesame seeds, serving hot.
Notes
Feel free to swap in any vegetables you have on hand. This dish is very flexible.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: asian, Vegetarian