Fresh Veggies, Mushrooms & Tofu Recipe

Press and cube tofu

Wrap the tofu block in a clean towel or paper towels and place a heavy skillet or can on top for 10–15 minutes to press out excess water. After pressing, cut into 1/2-inch cubes.

Vegetables

Clean and slice mushrooms (halve or quarter depending on size). Peel and slice the carrot into thin matchsticks (about 1 cup). Core and thinly slice red bell pepper. Trim and slice zucchini into half-moons (about 1 cup). Cut broccoli into small florets. Rinse and drain spinach. Slice scallions thinly, separating white and green parts. Mince garlic and grate ginger.

Sauce mix

In a small bowl whisk together soy sauce, rice vinegar, maple syrup (or honey), toasted sesame oil, cornstarch and 2 tablespoons of water until smooth. Taste and add crushed red pepper, salt and black pepper; set aside.

Heat 1 tablespoon of oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add cubed tofu in a single layer (work in batches if needed) and cook without moving for 2–3 minutes to brown the bottom. Flip and brown on other sides, about 4–6 minutes total, until golden all over. Remove browned tofu to a plate and set aside.

Add the remaining 1 tablespoon oil to the pan and raise heat to high. Add the white parts of the scallions, carrots and broccoli; stir-fry for 2 minutes. Add mushrooms and bell pepper; stir-fry 2 more minutes until mushrooms release moisture and begin to brown. Add zucchini and continue cooking 1–2 minutes until zucchini is just tender.

Push vegetables to the side of the pan, add minced garlic and grated ginger to the center and cook 20–30 seconds until fragrant (do not burn). Stir everything together and add spinach; cook until wilted, about 30–60 seconds.

Return the cooked tofu to the pan and pour the prepared sauce over everything. Stir gently to coat; simmer for 1–2 minutes while the sauce thickens and becomes glossy. If sauce becomes too thick, add up to 1 tablespoon water to loosen.

Taste and adjust seasoning with additional soy sauce or salt if needed. Sprinkle toasted sesame seeds and the green parts of the scallions over the stir-fry. Finish with a squeeze of lime if using.

Divide cooked rice or noodles among plates or bowls. Spoon the veggie, mushroom and tofu stir-fry over the rice. Serve immediately.