RECIPES FOR TOFU AND MUSHROOMS RECIPES

Name: Soy-Glazed Tofu and Mushrooms
Yield: 4 servings
Ingredients: 1 14-oz. block extra-firm tofu, drained; 3 Tbsp. vegetable oil, divided; 12 oz. mixed mushrooms (such as maitake, shiitake, and/or oyster), stems trimmed, torn into 2" pieces; 3 celery stalks, thinly sliced on a diagonal; 1 2" piece ginger, peeled, thinly sliced; ½–1 serrano chile, thinly sliced; 3 Tbsp. low-sodium soy sauce; 1 tsp. toasted sesame oil; Kosher salt; 1 lime, halved; ½ cup coarsely chopped cilantro; Cooked short-grain rice (for serving)

SOY-GLAZED TOFU AND MUSHROOMS RECIPE | BON APPéTIT

Soy-Glazed Tofu and Mushrooms Recipe | Bon Appétit image

This is not the time for crimini or white button mushrooms; they will never get as crispy as oyster or maitake mushrooms.

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 14-oz. block extra-firm tofu, drained
3 Tbsp. vegetable oil, divided
12 oz. mixed mushrooms (such as maitake, shiitake, and/or oyster), stems trimmed, torn into 2" pieces
3 celery stalks, thinly sliced on a diagonal
1 2" piece ginger, peeled, thinly sliced
½–1 serrano chile, thinly sliced
3 Tbsp. low-sodium soy sauce
1 tsp. toasted sesame oil
Kosher salt
1 lime, halved
½ cup coarsely chopped cilantro
Cooked short-grain rice (for serving)

Steps:

Cut block of tofu into thirds crosswise, then cut each piece crosswise again into 3 pieces (you should have 9 square-ish pieces). Pat dry with paper towels.
Heat 2 Tbsp. vegetable oil in a large skillet, preferably nonstick, over medium-high. When oil is shimmering and easily slides across surface of pan, cook tofu, undisturbed, until golden brown underneath, about 4 minutes. Turn and continue to cook until browned on second side, about 4 minutes. Transfer tofu to a plate, leaving oil in pan.
Pour remaining 1 Tbsp. vegetable oil into skillet and heat over medium-high until shimmering. Add mushrooms to pan and cook, undisturbed, until crisp around the edges and browned underneath, about 4 minutes. Give mushrooms a toss and continue to cook, tossing often, until browned in most spots, about 4 minutes longer. Add tofu, celery, ginger, chile, soy sauce, and sesame oil to pan. Season lightly with salt and cook, tossing often, until celery is crisp-tender, about 3 minutes. Remove from heat and squeeze in lime juice. Scatter cilantro over and toss once more.
Divide rice among bowls. Top with tofu and mushroom stir-fry.

TOFU AND MUSHROOM JORIM (SOY-BRAISED TOFU) RECIPE - NYT CO…

Tofu and Mushroom Jorim (Soy-Braised Tofu) Recipe - NYT Co… image

Korean jorim is a traditional braised dish typically made with beef that is stewed in a savory garlic- and ginger-spiked soy sauce until tender. This version highlights tofu’s ability to absorb the aromatic salty-sweet sauce like a sponge; earthy shiitake mushrooms add depth and a meaty texture that contrasts the tofu’s softness. The dish is as delicious cold as it is hot, so it’s a great make-ahead meal; simply cool and chill overnight in an airtight container.

Provided by Kay Chun

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/3 cup low-sodium soy sauce
5 garlic cloves, peeled and crushed
1 (1-inch) piece fresh ginger, peeled and thinly sliced
2 scallions, cut into 1-inch pieces, plus more thinly sliced scallions for garnish
2 tablespoons neutral oil, such as safflower or canola
2 tablespoons turbinado or light brown sugar
1/2 teaspoon black pepper
1 (14- to 16-ounce) block firm tofu, drained and cut into 1-inch cubes
6 ounces fresh shiitake mushrooms, stemmed and sliced into ½-inch-thick pieces
Salt
Steamed rice and kimchi (optional), for serving

Steps:

In a 12-inch nonstick skillet over medium heat, combine soy sauce, garlic, ginger, scallions, oil, sugar, pepper and ¼ cup water; mix well. Add tofu and mushrooms, season with salt and bring to a simmer. Reduce heat to medium-low and cook, carefully turning tofu and stirring occasionally, until sauce thickens into a glaze and coats the mixture, about 15 minutes.
Transfer the jorim to a serving bowl or platter and garnish with thinly sliced scallions. Serve with rice and kimchi, if using.

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