• 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
  1. Remove tofu from the package and let it drain well in a colander.
  2. Cut drained tofu into cubes about 1 inch square.
  3. 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.)
  4. While tofu marinates cut the mushrooms into quarters (or pieces close in size to the tofu.)
  5. After 30 minutes, let the tofu drain well in a colander placed over a bowl to catch the marinade.
  6.  Mix in the agave nectar and hoisin sauce with the reserved marinade to make the sauce.
  7. Heat the wok over high heat; then add 1 tablespoon of oil and heat until it looks shimmery.
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