STIR-FRIED MARINATED TOFU AND MUSHROOMS
Monday, April 22, 2019
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INGREDIENTS:
- 14 oz. extra firm tofu, drained well
- 5 T soy sauce (gluten-free if needed)
- 1 T rice vinegar
- 1 tsp. sesame oil
- pinch red pepper flakes
- 1 lb. fresh Crimini (Baby Bella) mushrooms, cut in quarters (or smaller if they’re very large)
- 1 T agave nectar
- 1 T Hoisin sauce (gluten-free if needed)
- 1 T + 1 T peanut oil
- 3-4 slices fresh ginger root and 2-3 sliced garlic cloves (for seasoning the oil)
- 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. (Skip the marinating if you want chewier tofu.)
- While tofu marinates cut the mushrooms into quarters (or pieces close in size to the tofu.)
- 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.
for full instructions you can go to : https://kalynskitchen.com