SLIMY TOFU RECIPES

Steps:

• Drain tofu, place on a plate, and stack heavy plates on top of it to drain any extra moisture, at least 15 minutes. Slice into 24 bite-size pieces.
• Combine flour, cornstarch, salt, and pepper in a gallon-size resealable plastic bag. Toss tofu into bag, seal completely, and shake to coat. Transfer tofu pieces to a plate, shaking off any excess flour.
• Pour vegetable oil into a skillet; heat on medium-high until just smoking. Cook tofu, turning often, until golden brown on all sides, about 5 minutes per side.

Steps:

• Place the extra-firm tofu in a tofu press (like this one) or between two chopping boards wrapped in paper towels and pressed down with heavy objects like cookbooks or cans.
• Remove dirt from the mushrooms by wiping with a damp paper towel, then tear them by hand into 1” pieces.
• Prepare your veggies by peeling and slicing as required.
• Once the water has been removed from the tofu, cut into 1” cubes and toss them into a medium-sized bowl.
• Add 1 ½ tsp of cornstarch, ½ tsp of red pepper flakes, 1 tbsp of soy sauce, and a pinch of salt to the bowl, tossing to thoroughly coat the tofu pieces.
• In a separate bowl, combine 2 tbsp of seasoned rice vinegar, 2 tbsp of wine, and the remaining soy sauce, stirring until well-integrated.
• Set your sauce to one side while you heat 1 tbsp of oil in a large skillet set over medium-high heat.
• When the oil starts to shimmer and slide quickly across the pan, add the mixed mushrooms, scallions, and ginger.
• Cook for 5-7 minutes, frequently tossing, until the mushrooms and scallions start turning brown in spots.
• Season with salt and pepper, then transfer the mushroom mixture to a bowl and set aside.
• Pour an extra 1 tbsp of oil into the still-hot skillet. Once this starts to shimmer, add the tofu cubes and arrange them in a single layer.
• Leave to cook undisturbed for approximately 2 minutes or until the tofu has turned golden brown on one side.
• Turn the tofu cubes to another side, and cook until that side is also golden brown.
• If the tofu is dry or sticking to the pan, you can add a little more oil when tossing.
• Once the tofu cubes have been browned on all sides, add the wine and mushroom mixture back to the pan.
• Toss everything together to ensure the ingredients are well combined, and everything is nicely coated by the sauce.
• Keep tossing and stirring as the sauce thickens and the ingredients cook – this should only take around 30 seconds – then remove from the heat.
• Taste and season, then serve your mushroom stir fry over steamed white rice, topped with toasted sesame seeds.