Mushrooms & Tofu - over rice

Mushrooms & Tofu - over rice

MURHSROOMS & TOFU is a family creation. When my twin niece and nephew were 3 years old, they started asking to help in the kitchen. There were lots of funny mishaps, but out of those mistakes came this recipe. This dish will work as a vegetarian entree or as a dish


¼ cup vegetable oil

2 cups halves mushrooms

2 cups cubed extra-firm tofu

2 heaping tablespoons cornstarch

¼ onion, minced

¼ cup soy sauce

2 tablespoons water

Steamed rice, for serving

Serves 4-6

1 Add the oil to a 12-inch cast-iron skillet and heat over medium heat. Carefully arrange the mushrooms in the hot oil, cut side down. Let the mushrooms brown for a few minutes without stirring

2 Meanwhile, pat the tofu dry and toss with the cornstarch. Add the tofu and onion to the mushrooms and let cook until golden

3 Add the soy sauce and water. Reduce the haet and let simmer for 2 minutes. Serve with steam rice

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