Crispy Tofu & Mushroom Skillet with Garlic-Ginger Glaze
Ingredients
- 14 ouncesextra-firm tofu
- 8 ouncesmushrooms (cremini or button)
- 3 tablespoonvegetable oil
- 4 clovesgarlic
- 1 tablespoonfresh ginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonhoney
- ½ teaspooncornstarch
- 2 wholescallion
- ½ teaspoonsesame seeds
Prep
- 01
Mince 4 cloves garlic.
- 02
Mince 1 tablespoon fresh ginger.
- 03
Slice 2 scallions into thin rings.
- 04
Cut 8 ounces mushrooms into quarters or thick slices.
Method
- 01
Press the tofu block between paper towels under a light weight for 10 minutes to remove excess moisture. Cut into 1-inch cubes.
- 02
Heat 2 tablespoons oil in a large skillet over medium-high heat. Working in batches if needed, cook the tofu cubes 3–4 minutes per side until golden and crispy. Transfer to a plate.
- 03
Add the remaining 1 tablespoon oil to the skillet. Add mushroom pieces and cook 4–5 minutes, stirring occasionally, until they release their moisture and begin to brown. Season lightly with salt and pepper.
- 04
Stir in the minced garlic and ginger, cooking for 30 seconds until fragrant.
- 05
Whisk together soy sauce, rice vinegar, honey, and cornstarch in a small bowl. Pour into the skillet and bring to a simmer for 1 minute, stirring gently, until the sauce thickens.
- 06
Return the tofu to the skillet and toss to coat evenly. Cook 1 minute more.
- 07
Transfer to a serving bowl or plates. Garnish with sliced scallion and sesame seeds. Serve over rice or noodles if desired.
Spice Tips
For gentle heat, add a pinch of white pepper or a dash of sriracha to the glaze. For more complexity, stir in 1/4 teaspoon five-spice powder or a small splash of sesame oil at the end.
Serve over steamed rice, noodles, or with a side of bok choy. Leftovers keep refrigerated for 3 days and reheat well in a skillet over medium heat.