Description
A cozy, savory bowl with crispy tofu, browned mushrooms, and colorful vegetables tossed in a glossy ginger-garlic stir-fry sauce and served over warm rice.
Ingredients
Base
3 cups cooked brown rice (or cooked quinoa)
Tofu
14 oz (400 g) extra-firm tofu, pressed and cut into 3/4-inch cubes
2 tbsp avocado oil (or other neutral oil), for pan-frying
1 tbsp cornstarch
1/2 tsp garlic powder
1/4 tsp black pepper
Vegetables
1 tbsp avocado oil (or other neutral oil)
1 small onion, thinly sliced
12 oz (340 g) mushrooms (cremini or shiitake), sliced
1 medium red bell pepper, thinly sliced
2 cups baby spinach
Aromatics
3 cloves garlic, minced
1 tbsp fresh ginger, grated
Sauce
1/4 cup low-sodium soy sauce (or tamari)
1/3 cup vegetable broth
1 tbsp rice vinegar
1 tbsp maple syrup (or packed brown sugar)
2 tsp toasted sesame oil
1 tbsp cornstarch
1/4 tsp red pepper flakes (optional)
Optional toppings
2 green onions, thinly sliced
1 tbsp toasted sesame seeds
Instructions
1) Warm the cooked rice (or quinoa) and keep covered.
2) In a bowl, toss tofu cubes with 1 tbsp cornstarch, garlic powder, and black pepper until lightly coated.
3) Heat 2 tbsp oil in a large skillet over medium-high heat. Add tofu and cook 8–10 minutes, turning occasionally, until golden and crisp on multiple sides. Transfer to a plate.
4) Whisk sauce ingredients in a bowl: soy sauce, broth, rice vinegar, maple syrup (or brown sugar), sesame oil, 1 tbsp cornstarch, and optional red pepper flakes. Set aside.
5) Add 1 tbsp oil to the same skillet. Add mushrooms and cook 6–8 minutes until they release moisture and begin to brown.
6) Add onion and cook 2 minutes. Add garlic and ginger and cook 30 seconds until fragrant.
7) Add bell pepper and cook 2–3 minutes until crisp-tender.
8) Whisk sauce again and pour into the skillet. Simmer 1–2 minutes until thickened and glossy.
9) Add tofu back to the skillet and toss gently to coat. Stir in spinach until just wilted, 30–60 seconds.
10) Serve stir fry over warm rice. Top with green onions and sesame seeds if desired.
Notes
For extra-crispy tofu, don’t overcrowd the pan; cook in two batches if needed.
If the sauce gets too thick, loosen with 1–3 tbsp broth or water while reheating.
Swap soy sauce for tamari for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 20 minutes