Monday, October 22, 2012

Tofu in a Spicy-Sweet Sauce with Mushrooms

Every 2 weeks or so Jon and I cook up a quick and easy meal - shrimp for him, tofu for me. Both ingredients cook so quickly that these meals can be made in 15 minutes, max.

Last week I made a tofu dish using the sauce from this vegetable lo mein recipe as my inspiration. The sauce was great - sweet and spicy.

  • 1 block of firm or extra firm tofu, pressed to get the extra liquid out then chopped into bite-sized pieces
  • 1 tbsp light olive oil or vegetable oil
  • 2 cloves garlic, chopped
  • 4 mushrooms (white or crimini), diced
  • 1/4 c low sodium soy sauce
  • 1/4 tsp rice vinegar
  • 1/4 tsp mirin
  • 1 tsp brown sugar
  • 1-2 tsp chili garlic sauce (depending on how much heat you want)
  • 1 c chicken or vegetable broth
  • 2 green onions, chopped
  • 1 tsp cornstarch mixed with 2 tbsp broth
  • Rice for serving
  • Heat the oil in a large saute pan or wok over high heat
  • Add the tofu and saute until browned, 4-5 minutes
  • Add the garlic and mushrooms; saute 1-2 minutes
  • Mix the soy sauce, rice vinegar, brown sugar, chili garlic sauce, and broth; add to the pan with half of the green onions and bring to a simmer.
  • Add the cornstarch mixed with the broth and let simmer until thickened, just a few minutes.
  • Serve over rice topped with the remaining green onions.

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  1. Yum, looking forward to trying this!

  2. I have tofu out for dinner tonight with no recipe-I'm totally making this it looks delicious! Thanks!