Description
This tofu mushroom stir-fry is coated in a glossy, savory garlic sauce. Made in one pan and ready in just 35 minutes.
Ingredients
Scale
For the Stir-Fry
- One 14- or 16-ounce block “extra firm” tofu
- Fine sea salt (or table salt) and freshly ground black pepper
- 2 tablespoons cornstarch (or arrowroot starch)
- About 2 tablespoons neutral oil, like avocado or refined coconut
- 10 ounces fresh shiitake mushrooms
- 2 scallions, chopped
- Cooked rice, for serving (optional)
For the Sauce
- 1 cup vegetable or mushroom broth* (see note below)
- 4 medium garlic cloves, minced
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch (or arrowroot starch)
- 1 teaspoon granulated sugar
- 1 teaspoon rice vinegar*
- 1 teaspoon toasted sesame oil
Instructions
- Drain tofu and press it in a tofu press, or: place it on a plate, then top with another plate or cutting board, and weigh it down with something heavy (like a couple of cans) to squeeze out as much water as possible. Set aside for 10 to 15 minutes, periodically draining off the water that pools in the plate.
- Cut tofu into 1-inch cubes and place in a large bowl. Sprinkle with 1/4 teaspoon salt and pepper, and 1 tablespoon cornstarch. Gently toss with a rubber spatula (or your hands) to coat. Once the cornstarch is incorporated, sprinkle with another tablespoon of cornstarch and toss again.
- Heat a large non-stick skillet over medium-high heat and add enough oil to evenly cover the bottom, about 2 tablespoons. Add the tofu in a single layer, making sure the cubes aren’t touching; depending on the size of your pan, you may need to brown them in two batches. Cook undisturbed until a golden crust forms on the bottom, about 5 minutes. Then flip with tongs and cook the other sides, browning at least 3 sides.
- Meanwhile, trim off and discard the mushroom stems, and cut the caps into chunky pieces.
- Move the tofu off to a plate and set aside.
- Add the mushrooms with a pinch of salt to the now-empty skillet. Cook, stirring occasionally, until they are golden and slightly reduced in size, 6 to 8 minutes. (If they’re looking a little dry, add a splash more oil.)
- Meanwhile, make the sauce by combining all the sauce ingredients in a measuring cup.
- When the mushrooms are ready, add the tofu back in, along with the sauce. Bring the liquid to a simmer and cook, stirring frequently, until the sauce is thick and glossy, about 1 minute more.
- Turn the heat off. Garnish with scallions and serve hot.
Notes
- I highly recommend Better Than Bouillon instead of boxed broth – its convenience is unbeatable.
- Rice vinegar can be substituted with another mild vinegar like apple cider or white wine.
Nutrition
- Serving Size: 1/4 of the recipe (without rice)
- Calories: 250
- Sodium: 430 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 15 g
