TOFU MUSHROOM RECIPES

TOFU AND MUSHROOM STIR-FRY RECIPE | BON APPÉTIT

Tofu and Mushroom Stir-Fry Recipe | Bon Appétit image

This super-savory tofu and mushroom stir-fry is a flavor-packed vegetarian main that comes together in less than a half hour, flat.

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 14-ounce block extra-firm tofu, drained
1 pound mixed mushrooms, such as maitake, shiitake, oyster, button, and/or crimini
6 scallions
1 2-inch piece ginger
1½ teaspoons cornstarch
½ teaspoon crushed red pepper flakes
Kosher salt
3 tablespoons soy sauce, divided
2 tablespoons seasoned rice vinegar
2 tablespoons Shaoxing wine (Chinese rice wine) or mirin
2 tablespoons vegetable oil, divided, plus more
Steamed white rice and sesame seeds (for serving)

Steps:

Stir-fries are all about cooking quickly and over high heat, so the key to success is prepping your ingredients beforehand so you’re ready to go.
Cut 14-oz. block of tofu into 1x¼" pieces. Place pieces on a paper-towel lined plate and press a paper towel over top of pieces to absorb excess water.
Remove any dirt from 1 lb. mushrooms with a damp paper towel and tear into 1" pieces. ? The key to crispy mushrooms? Never wash them.
Trim root ends of 6 scallions, then slice them crosswise into 1" pieces.
Peel 2-inch piece ginger with a spoon and thinly slice crosswise.
Toss tofu, 1½ tsp. cornstarch, ½ tsp. red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl.
Stir 2 Tbsp. vinegar, 2 Tbsp. wine, and remaining 2 Tbsp. soy sauce in a small bowl.
Heat 1 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. When oil is shimmering and slides quickly across surface of pan, add mushrooms, scallions, and ginger and cook, tossing often, until mushrooms and scallions are browned in spots and mushrooms are tender, 5–7 minutes. Season lightly with salt and transfer to another medium bowl.
Heat 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add tofu mixture and arrange in a single layer in skillet. Cook, undisturbed, until tofu is browned on first side, about 2 minutes. Add a touch more oil if skillet is very dry or tofu is sticking, then turn pieces and continue to cook, undisturbed again, until second side is browned, about a minute or two longer. If your skillet isn’t nonstick, you might need to loosen the tofu by scraping skillet with a spatula.
Add wine mixture and mushroom mixture back to skillet. Cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat. Taste and season with salt, if needed.
Serve stir-fry over rice. Top with sesame seeds.

MUSHROOM & TOFU STIR-FRY RECIPE | EATINGWELL

Mushroom & Tofu Stir-Fry Recipe | EatingWell image

This tofu veggie stir-fry is quick and easy, making it a great go-to weeknight meal. Baked tofu has a firm, toothsome texture that crisps well in a hot pan. You can find it in flavors like teriyaki and sesame, both of which are delicious here. Or opt for a smoked version, which has the same texture with a more robust flavor. Serve over brown rice.

Provided by Breana Lai Killeen, M.P.H., RD

Categories Healthy Stir Fry Recipes

Total Time 20 minutes

Number Of Ingredients 8

Ingredients

4 tablespoons peanut oil or canola oil, divided
1 pound mixed mushrooms, sliced
1 medium red bell pepper, diced
1 bunch scallions, trimmed and cut into 2-inch pieces
1 tablespoon grated fresh ginger
1 large clove garlic, grated
1 (8 ounce) container baked tofu or smoked tofu, diced
3 tablespoons oyster sauce or vegetarian oyster sauce (see Tip)

Steps:

Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over high heat. Add mushrooms and bell pepper; cook, stirring occasionally, until soft, about 4 minutes. Stir in scallions, ginger and garlic; cook for 30 seconds more. Transfer the vegetables to a bowl.
Add the remaining 2 tablespoons oil and tofu to the pan. Cook, turning once, until browned, 3 to 4 minutes. Stir in the vegetables and oyster sauce. Cook, stirring, until hot, about 1 minute.

Nutrition Facts : Calories 171.3 calories, CarbohydrateContent 8.6 g, FatContent 13.1 g, FiberContent 2.3 g, ProteinContent 7.7 g, SaturatedFatContent 2.3 g, SodiumContent 309.2 mg, SugarContent 3.5 g

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