Tofu Mushroom Stir Fry
The ultimate comfort food, this Tofu Mushroom Stir Fry is a delicious medley of flavors, featuring crispy tofu, savory mushrooms, and a tangy marinade. Perfect for a quick weeknight dinner, it’s sure to please everyone at the table.
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Skillet
- Chef's Knife
Ingredients
- 14 oz. oz extra firm tofu drained well
- 5 T T soy sauce see notes
- 1 T T rice vinegar
- 2 tsp. tsp sesame oil see notes
- pinch red pepper flakes
- 1 lb. lb fresh Cremini mushrooms
- 1 T T Monkfruit sweetener see notes
- 2 T T Sugar-Free Apricot Preserves
- 3 T T peanut oil divided
- 3 slices slices ginger root and 3 slices garlic cloves (for seasoning the oil)
- 1/3 cup cup green onions diagonal sliced (or more)
Instructions
- Drain extra-firm tofu well in a colander placed in the sink. Then cut tofu into two thinner pieces, and put the tofu between a double layer of paper towels. Put a heavy pan or some kind of weight on top of the tofu and let it press out the water for 10 minutes, or a bit longer if you have plenty of time.
- While tofu gets pressed, mix the soy sauce, rice vinegar, sesame oil, and red pepper flakes to make the marinating liquid.
- Cut the extra-firm tofu into 1 inch cubes. Put tofu into a zip-loc bag and add the marinade, and marinate the tofu for 30 - 60 minutes or longer. (You can even marinate the tofu all day while you're at work if you really want to add flavor.)
- After it marinates, let the tofu drain well in a colander placed over a bowl to catch the marinade.
- Put the marinade you drained off into a measuring cup and mix in the Monkfruit sweetener and sugar-free preserves.
- Heat the dry wok over high heat; then add 1 tablespoon of peanut oil and heat until shimmery.
- Add the sliced garlic and ginger and cook just until fragrant; then remove and discard garlic and ginger. (This only takes a minute or two; don't let the garlic burn!)
- Lower heat to medium-high, immediately add the drained tofu and cook, turning often, until it's well browned. This will take about 5-7 minutes but watch carefully; it's easy to get some pieces that are a bit dark.
- While tofu cooks, cut mushrooms in pieces that are close to the size of the tofu.
- Remove tofu, turn heat to high, add the rest of the oil, add mushrooms, and cook until they are cooked through and all liquid has evaporated, about 4-5 minutes.
- Add the tofu back into wok with the mushrooms. Stir to gently combine.
- Add the marinade mixture with the added ingredients, lower heat to medium high, and cook, stirring a few times, until all the ingredients are slightly glazed and the mixture has slightly thickened, about 2-3 minutes.
- Add the sliced green onions and cook 1 minute more.
- Serve the Tofu Mushroom Stir Fry hot, and enjoy!
- I refrigerated the leftovers overnight, and the next day I heated them in a small frying pan with about a teaspoon of oil, and the leftovers were great!
Notes
- Tip 1: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Tip 2: You can freeze leftovers, but the texture of the tofu may change once thawed.
- Tip 3: This dish pairs well with jasmine rice or quinoa for a wholesome meal.
- Tip 4: This dish is perfect for those following a vegetarian or vegan diet.
- Tip 5: Add a splash of lime juice before serving for an extra zing.