The perfect balance of umami flavors and crunch.
It's JUNE! Well the last week of June - And I am oh so happy that it's starting to feel like summer.
I am trying to change up my workouts this week - and so I started going for jogs in the morning. For those of you who know me, this is a shocker. I'm a powerlifter, which means that I'm pretty much allergic to cardio. HA - kidding - kind of... However, I used to run quite a lot when I was younger. My high school had a yearly race where we would go to the mountain to run 5k against other. Anyways, clearly the quarantine has been getting to me.
This week for lunch, I made a really simple but SUPER tasty dish. This Tofu and Shrooms with Soy Glaze is umami but bright and salty but wholesum. It's easy to whip together and is great for when you need something quick in between your meetings.
When making this dish, I used white crimini but if you have a little more flexibility where you shop, feel free to splurge on oyster or maitakes. When choosing your shrooms, keep in mind that crimini and white button will never get as crispy as oyster or maitakes. However, we are in the midst of a pandemic, so don't fret.
Tofu is one of those foods that is pretty boring on its own, but is able to just soak up whatever you marinade it in. I marinated the tofu first for about 20 mins in a mixture of garlic, ginger, soy sauce, rice vinegar and honey. This just adds another level of complexity to the dish.
The celery adds the perfect crunch to this dish and soaks up all the umami flavors of the dressing. The ginger and lime are a MUST, so don't forget to include them!
This will be a new staple in my rotation of meals, and I hope you love this as much as I do. Let me know if you try it out!
TOFU AND SHROOMS WITH SOY GLAZE
Serves 4
INGREDIENTS
TOFU
1 14-oz block extra-firm tofu, drained
1 clove garlic, minced
2 tsp ginger, minced
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp honey
THE REST
1 3-inch piece ginger, peeled, cut into very thin matchsticks
3 Tbsp coconut oil, divided
12 oz mixed mushrooms, cut into pieces
4 celery stalks, thinly sliced on a diagonal
1 tsp hot sauce, as needed
3 Tbsp soy sauce, gluten-free if necessary
1 lime, halved and juiced
Kosher salt
1 cup uncooked rice for serving
INSTRUCTIONS
In a large bowl, whisk together the marinade for the tofu.
Cut block of tofu, making 9 square-ish pieces. Pat dry with paper towels and add to bowl with the marinade. Set aside for 20-30 mins.
Heat 2 Tbsp oil in a large skillet, over medium-high. Remove tofu with a slotted spoon and cook tofu, undisturbed, until golden brown underneath (about 4 mins). Flip and cook until browned (about 4 mins). Transfer tofu to a plate, leaving oil in pan.
Pour remaining 1 Tbsp oil into skillet. Add mushrooms to pan and cook, undisturbed, until they're crispy around the edges (about 4 mins).
Stir the mushrooms and cook for another 4 mins. Add tofu, celery, ginger, hot sauce, and soy sauce to the pan.
Season lightly with salt and cook until celery is crispy and tender (about 3 mins). Remove from heat and squeeze in lime juice.
Divide rice among bowls. Top with tofu and mushroom stir-fry.
Serve and enjoy!
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