Molly's Feast Recipe

Prepare tofu

Press the extra-firm tofu for at least 20 minutes to remove excess moisture (wrap in paper towels and weight with a heavy skillet). After pressing, cut into 1/2" cubes. Pat dry.

Salt eggplant (optional)

If your eggplant is large or slightly bitter, halve lengthwise and cut into 1/2" half-moons or 1" chunks. Sprinkle with a light pinch of salt and let sit 10 minutes, then pat dry to remove excess moisture.

Trim and cut vegetables

Trim broccoli into small florets, trim and halve green beans, slice mushrooms, and halve cherry tomatoes. Mince garlic and ginger; slice green onions and set aside garnish.

Heat a large nonstick or cast-iron skillet or wok over medium-high heat and add 1 tablespoon neutral oil. When shimmering, add tofu cubes in a single layer (work in batches if needed). Fry without moving for 2–3 minutes until golden on one side, then turn and brown other sides, about 6–8 minutes total. Remove tofu to a plate lined with paper towel and sprinkle with a pinch of salt. Wipe skillet slightly if excess oil remains.

Return the skillet/wok to medium-high heat and add 2 tablespoons neutral oil. Add the broccoli and green beans first and stir-fry 2–3 minutes until they begin to blister but still crisp. Push to the side.

Add the eggplant to the center of the pan and stir-fry 3–4 minutes, allowing it to soften and pick up color. If pan is dry, add 1–2 teaspoons oil as needed.

Add mushrooms and continue to stir-fry 2 minutes until they release their moisture and begin to brown.

Add minced garlic and ginger and stir constantly for 30–45 seconds until fragrant (do not brown).

Add halved tomatoes and stir 30–45 seconds just to warm them through (they should soften but not completely collapse).

While vegetables cook, whisk together sauce: in a small bowl combine soy sauce, oyster or mushroom sauce, mirin, rice vinegar, brown sugar, cornstarch, water, sesame oil, red pepper flakes, salt, and black pepper until smooth and cornstarch is dissolved.

Give the skillet a quick stir to combine all vegetables, then pour the sauce evenly over the vegetables. Stir constantly for 1–2 minutes as the sauce heats and thickens and coats the vegetables. If sauce becomes too thick, add 1–2 tablespoons water to loosen.

Return the crispy tofu to the pan and gently toss to coat with sauce and reheat the tofu, 1–2 minutes. Taste and adjust seasoning—add a pinch more salt or a splash of soy if needed.

Turn off heat. Drizzle with a small extra splash of sesame oil if desired and toss gently to finish.

Transfer to a serving platter or bowls. Garnish with sliced green onions and toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing.