Stir-Fried Marinated Tofu and Mushrooms
What do you need?
How to make?
14 oz. extra firm tofu, drained well
5 T soy sauce
1 T rice vinegar
1 tsp. sesame oil
pinch red pepper flakes
1 lb. fresh Crimini
1 T agave nectar
1 T Hoisin sauce
1 T + 1 T peanut oil
3-4 slices fresh ginger root and 2-3 sliced garlic cloves
1/2 cup diagonal sliced green onions
Remove tofu from the package and let it drain well in a colander. Cut drained tofu into cubes about 1 inch square. Mix the soy sauce, rice vinegar, sesame oil, and red pepper flakes and marinate the tofu for 30 minutes in a ziploc bag or plastic container. While tofu marinates cut the mushrooms into quarters After 30 minutes, let the tofu drain well in a colander placed over a bowl to catch the marinade. Mix in the agave nectar and hoisin sauce with the reserved marinade to make the sauce. Heat the wok over high heat; then add 1 tablespoon of oil and heat until it looks shimmery. Add the sliced garlic and ginger and cook just until fragrant; discard garlic and ginger. Lower heat to medium-high, immediately add tofu and cook, turning often, until it’s well browned, about 5-7 minutes. Watch it carefully. Remove tofu, turn heat to high, add the rest of the oil, add mushrooms, and cook until they’re cooked through and all liquid has evaporated, about 4-5 minutes. Add the tofu back into wok with the mushrooms. Add the sauce mixture, lower heat to medium high, and cook, stirring, until all the ingredients are slightly glazed and the mixture has partly evaporated and thickened, about 2-3 minutes. Add the sliced green onions and cook 1 minute more.