Stir-Fried Tofu & Mushrooms
Submitted by rombaut
Sake-marinated tofu pan-fried golden and tossed with rehydrated shiitake mushrooms, garlic, fresh chiles, and soy. A hearty vegetarian stir-fry with serious umami depth.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minTofu skeptics, pull up a chair. This one might change your mind.
A quick sake and soy marinade soaks into the tofu while you prep everything else. Then each piece gets pan-fried until the edges go golden and slightly crisp before meeting a pile of reconstituted shiitake mushrooms that bring that deep, woodsy umami flavor nothing else can replicate.
Fresh chiles and garlic keep things lively, and the reserved marinade becomes the base for a glossy sauce that coats everything. It’s Thai-inspired comfort food that happens to be completely meat-free.
Pro Tips
- Press your tofu for at least 15 minutes before marinating. Less water means crispier edges and better flavor absorption
- Dried shiitakes have way more concentrated flavor than fresh. The 30-minute soak is worth every second
- Deep-fried tofu from an Asian market is a great shortcut here. It’s already golden and holds its shape better in the wok
- Flip the tofu gently. It wants to crumble, so use a wide spatula and resist the urge to toss
Ingredients
Directions
If using regular tofu, it will need to be pressed and diced.
If using deep-fried, dice it.
Then, marinate the tofu for 5 minutes.
Remove and reserve the marinade.
Trim the mushrooms and quarter the caps.
Heat the vegetable oil in a wok over high heat.
Fry the tofu until it begins to change colour.
Turn over and fry the other side, be careful not to break it.
(If using deep-fried tofu, it won’t need as long for cooking).
Remove tofu and sauté garlic.
Stir-fry until it begins to brown.
Add the mushrooms and stir-fry for 1 to 2 minutes.
Add the marinade and stir-fry for a couple of minutes.
Return the tofu to the wok with all the seasonings plus ¼ cup water.
Cook for another 5 minutes.
Add the green onions, cook 15 seconds and serve hot.
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