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.
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
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
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, Carbohydrate 8.6 g, Fat 13.1 g, Fiber 2.3 g, Protein 7.7 g, Saturated Fat 2.3 g, Sodium 309.2 mg, Sugar 3.5 g
Enjoy this plant-based version of Chinese mapo tofu served with jasmine rice and steamed greens. Meaty shitake mushrooms and firm tofu make a great combo
Provided by: Ching-He Huang
Categories: Dinner
Total time: 18 minutes
Prep time: 10 minutes
Cook time: 8 minutes
Yield: Serves 4
Ingredients:
| 400g fresh firm tofu block |
| 2 tbsp rapeseed oil |
| 2 garlic cloves, finely chopped |
| 2.5cm piece ginger, peeled and finely grated |
| 1 red chilli, deseeded and finely chopped |
| 150g fresh shitake mushrooms, sliced to 1cm strips |
| 1 tsp dry toasted whole Sichuan pepper |
| 1 tbsp chilli bean paste |
| 2 tbsp dark soy sauce |
| 2 tbsp Shaoxing rice wine or dry sherry |
| 250ml cold vegetable stock or mushroom stock |
| 2 tbsp Chinkiang black rice vinegar |
| 2 tbsp tamari or low-sodium light soy sauce |
| 1 heaped tbsp cornflour |
| large pinch of toasted ground Sichuan pepper, to garnish |
| 3 spring onions, trimmed and sliced |
Steps:
- Drain the tofu and press gently with kitchen paper to remove any excess moisture. Alternatively, you could place the tofu on a clean tea towel, place a clean medium chopping board over the top and leave for 10 mins to press out any excess moisture. Slice into 1.5 x 1.5cm sized chunks.
- Mix all of the sauce ingredients together in a jug.
- Heat a wok over a high heat and drizzle in the rapeseed oil. Add the garlic, ginger and chillies and stir for a few seconds. Tip in the mushrooms and stir-fry for a few seconds, then add the Sichuan pepper and the tofu, gently stirring. Add the chilli bean paste and dark soy sauce, followed by the Shaoxing rice wine or sherry. Pour in the sauce ingredients, stir everything to combine, and bring to the bubble, cooking for 1 min.
- Transfer to a serving plate and sprinkle over the ground toasted Sichuan pepper and spring onions to serve.
Nutrition Facts:
Calories 233 calories, Fat 13 grams fat, Saturated Fat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.83 milligram of sodium