Tofu Yaki Recipe

Inspired by Roy's Waikiki

Time30m

Serves4

Asparagus, Onion, Local Mushroom Cassoulet, Vegan Butter

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Ingredients

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Tofu and Vegetables

14 1/8 oz (400 g) Firm Tofu

7.05 oz (200 g) Asparagus

1 medium Onion

5.29 oz (150 g) Local Mushrooms (e.g., shiitake or oyster)

Seasoning and Cooking

2 tbs Vegan Butter

3 tbs Aged soy sauce

1 tsp Watkins garlic powder

1 tsp Celtic sea salt

to taste black pepper

1 tbs olive oil

Method

Preparation

Prepare Tofu

Drain the tofu and press it to remove excess moisture. Cut it into bite-sized cubes.

Chop Vegetables

Trim the asparagus and cut it into 2-inch pieces. Dice the onion and slice the mushrooms.

Cooking

Sauté Onion and Mushrooms

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the sliced mushrooms and cook for another 5 minutes.

Add Asparagus and Tofu

Add the asparagus and tofu cubes to the skillet. Sauté for 5 minutes or until the asparagus is tender and the tofu is golden on the edges.

Season and Serve

Add vegan butter, soy sauce, garlic powder, salt, and black pepper. Stir well to combine and cook for another 2 minutes. Serve hot.