Umami-Rich Mushroom & Tofu Stir Fry: Your New Weeknight Savior

👩‍🍳 Instructions

1. 1

   Press the tofu: Wrap tofu in paper towels or a clean kitchen towel. Place on a plate with a heavy object on top for at least 30 minutes to remove excess water. Pat dry and cut into 1-inch cubes or torn pieces.
2. 2

   Crisp the tofu: Heat 1 tbsp sesame oil and 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add tofu in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 5-7 minutes per side, stirring occasionally, until golden brown and crispy. Remove tofu and set aside.
3. 3

   Sauté aromatics & veggies: Add remaining 1 tbsp neutral oil to the pan. Add sliced mushrooms and cook for 5-7 minutes until softened and beginning to brown. Push mushrooms to one side, add minced garlic and grated ginger to the empty space, and sauté for 30 seconds until fragrant.
4. 4

   Cook remaining vegetables: Stir in broccoli florets and bell pepper. Cook for 3-5 minutes, stirring occasionally, until vegetables are tender-crisp. You want them cooked but still with some bite.
5. 5

   Prepare and add sauce: While vegetables cook, whisk together soy sauce, vegetable broth, rice vinegar, maple syrup, cornstarch, and sriracha (if using) in a small bowl until smooth. Pour the sauce over the vegetables in the pan.
6. 6

   Thicken and combine: Bring the sauce to a simmer, stirring constantly. It will thicken quickly and become glossy. Reduce heat to low. Return the crispy tofu to the pan and gently fold it into the saucy vegetables until warmed through and coated.
7. 7

   Serve immediately: Serve the mushroom and tofu stir fry hot over steamed rice, garnished with chopped green onions and toasted sesame seeds.