Matthew Andres Moreno

Tofu and Mushroom Stir Fry

Ingredients

Stir Fry

  • 3 tbsp. vegetable oil
  • 6 scallions, sliced
  • 2 carrots, sliced
  • 1 lb. mushrooms (maitake, shiitake, oyster, button, and/or cimini)
  • salt

Tofu

  • 375g firm tofu (1 pack)
  • 1 1/2 tsp. cornstarch
  • pinch of salt
  • 1 tbsp. soy sauce

Sauce

  • 2 tbsp. rice vinegar
  • 2 tbsp. rice wine or mirin
  • 2 tbsp. soy sauce

Serving

  • sesame seeds
  • rice

Directions

  1. press tofu
  2. cut into 1 in. slabs, 1/4 in. thick
  3. wipe dirt from mushrooms (do not wash)
  4. tear mushrooms into 1 in. pieces
  5. toss tofu ingredients in medium bowl
  6. mix sauce ingredients
  7. warm 1 tbsp. oil in skillet over medium-high heat until shimmering
  8. add mushrooms, scallions, and carrots
  9. cook, stirring often until tender and slightly browned (5 to 7 minutes)
  10. season lightly with salt
  11. transfer to medium bowl
  12. warm 1 tbsp. oil in skillet over medium-high heat until shimmering
  13. arrange tofu as single layer on skillet
  14. cook until browned then flip, about 2 minutes on each side
  15. add mushroom mixture and sauce to skillet
  16. stir thoroughly to coat with sauce
  17. cook, removing from heat when sauce thickens (about 30 sec.)
  18. serve with sesame seeds and rice

Notes

Prep ingredients beforehand to cook quickly over high heat.