Crispy Tofu Mushrooms Recipe

Press the Tofu

Begin by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place something heavy on top (like a cast iron skillet) for about 15-20 minutes.

Cut and Coat

Once pressed, cut the tofu into bite-sized cubes. Place the cornstarch in a bowl and coat each tofu cube evenly with cornstarch.

Fry the Tofu

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the coated tofu cubes and fry until they are golden brown and crispy on all sides, about 7-10 minutes. Remove and set aside.

Stir-Fry Vegetables

In the same skillet, add the minced ginger and garlic. Sauté for about 30 seconds until fragrant. Add the sliced mushrooms and broccoli florets, and stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.

Combine Tofu and Sauce

Add the crispy tofu back into the skillet with the vegetables. Pour in the soy sauce and sesame oil. Stir everything together to combine and cook for an additional 2-3 minutes, allowing the sauce to coat the tofu and vegetables.

Season to Taste

Taste and season with salt and black pepper as needed. Remove from heat.

Serve

Serve hot over rice or noodles, if desired.