TOFU AND MUSHROOM STIR-FRY RECIPE | BON APPÉTIT
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
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.
CREAMY GARLIC TOFU AND MUSHROOMS – SIX VEGAN SISTERS
This dish pairs crispy tofu and mushrooms with a perfect creamy garlic sauce. It’s a delicious main that’s great served with green beans and mashed potatoes.
Provided by: Six Vegan Sisters
Categories: Main Course
Total time: 35 minutes
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 4
Ingredients:
| 1 (14-16 oz [396 – 453) block firm or extra firm tofu (sliced lengthwise into 4 equal slices and pressed) |
| 1/2 cup (60 g) cornstarch |
| 1 tsp ground garlic powder |
| 1 tsp salt |
| ½ tsp black pepper |
| 8 ounces (226 g) white mushrooms, sliced |
| 1/4 cup (56 g) vegan butter |
| 3 tbsp (42 g) vegan butter |
| 1 head garlic, separated into bulbs and peeled |
| 3 tbsp (23 g) all-purpose flour |
| 2 cups (480 ml) plain unsweetened rice milk |
| 1 cup (240 ml) vegetable broth |
| 1 tsp lemon juice |
| 1/2 tsp garlic powder |
| Salt and pepper to taste |
| Fresh parsley and vegan parmesan, for topping (optional) |
Steps:
- Make the tofu:
- Make the sauce
SOY-GLAZED TOFU AND MUSHROOMS RECIPE | BON APPÉTIT
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
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.