Tofu sometimes gets a reputation for being bland, but that’s not the case in this quick stir-fry. We toss meaty baked tofu in a spicy Asian marinade with tons of bold flavor. Packaged stir-fry mix and pre-sliced shiitake mushrooms can easily be found in the produce section of most grocery stores, and make it possible for this healthy meal to come together in 15 minutes or less.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 cups frozen cooked brown rice
- 1-inch piece ginger
- 1/4 cup low-sodium soy sauce
- 1 to 2 tablespoons garlic chili sauce
- 1 tablespoon toasted sesame oil
- 12 ounces baked tofu
- 3 tablespoons canola oil
- One 3.5-ounce package sliced shiitake mushrooms (about 2 cups)
- One 1-pound package fresh stir-fry vegetable mix (not frozen)
- Kosher salt
- 1/2 cup roasted and salted cashew halves and pieces
Instructions
- Prepare the rice according to the package directions. Peel and finely grate the ginger and put it into a small baking dish or medium bowl along with the soy sauce, garlic chili sauce and sesame oil. Whisk to combine.
- Place a large saute pan over medium-high heat. Cut the baked tofu into 1-inch-by-1/2-inch pieces and add to the marinade. Stir to combine and reserve. Fill a small measuring cup or bowl with cold water and keep by the stovetop.
- Add the canola oil to the hot pan and swirl to coat. Add the shiitake mushrooms and cook until tender and browned in spots, stirring frequently, about 2 minutes. Add the stir-fry vegetable mix and a large pinch of salt. Cook until crisp tender, 3 to 5 minutes (the cooking time will depend on the size of the vegetables in the mix). If at any time the pan seems too hot, stir in 1 to 2 tablespoons water. Add the marinated tofu to the vegetables along with 2 tablespoons water. Cook until the tofu is warmed through, 1 to 2 minutes.
- Transfer the stir-fry to a large platter. Scatter the cashews on top and serve alongside the rice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 615 |
| Total Fat | 28 g |
| Saturated Fat | 4 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 11 g |
| Sugar | 3 g |
| Protein | 22 g |
| Cholesterol | 0 mg |
| Sodium | 1125 mg |
Reviews
This is yummy. I made it without any substitutions or changes to the ingredients, but I made the brown rice in my rice cooker since that is so easy and I have never seen baked tofu in the store, so I made that. This recipe was very easy and foolproof, but not at all quick the way I made it. Since it is a winner, I might try harder to find frozen rice and baked tofu for next time. My husband and I both liked it. I attempt to rotate meat, fish, poultry and vegetarian meals, so will add this to my options.
This was easy to make but the flavor was a bit lacking. I didn’t have baked tofu so I browned it instead. Used fresh veggies like zucchini and mushrooms. This could use a little sweetening like maple syrup, some garlic and probably longer marinating (30-60 minutes). Decent but wouldn’t make again.
Disgusting flavor & couldn’t even taste the chili sauce. If you need to prepare baked tofu, brush some sauce over your eight chunks, bake at 350 degrees for 30 minutes, then turn brush on more sauce, sprinkle toasted sesame seeds on top, & bake another 30 min.
This was awesome! Even my not-a-fan of tofu loved it!
Are we supposed to know where to get baked tofu or how to bake tofu?
Will definitely make again!!!
This was a quick and delicious meal!
Easy and delicious!
A great easy and fast vegan/vegetarian weeknight dinner. I substitute coco aminos for soy sauce for lower sodium.