Choose your mushrooms carefully: Crimini and white button will never get as crispy as oyster or maitakes. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.
Recipe information
Yield
4 servings
Ingredients
1
3
12
3
1
½–1
3
1
1
½
Preparation
Step 1
Cut block of tofu into thirds crosswise, then cut each piece crosswise again into 3 pieces (you should have 9 square-ish pieces). Pat dry with paper towels.
Step 2
Heat 2 Tbsp. vegetable oil in a large skillet, preferably nonstick, over medium-high. When oil is shimmering and easily slides across surface of pan, cook tofu, undisturbed, until golden brown underneath, about 4 minutes. Turn and continue to cook until browned on second side, about 4 minutes. Transfer tofu to a plate, leaving oil in pan.
Step 3
Pour remaining 1 Tbsp. vegetable oil into skillet and heat over medium-high until shimmering. Add mushrooms to pan and cook, undisturbed, until crisp around the edges and browned underneath, about 4 minutes. Give mushrooms a toss and continue to cook, tossing often, until browned in most spots, about 4 minutes longer. Add tofu, celery, ginger, chile, soy sauce, and sesame oil to pan. Season lightly with salt and cook, tossing often, until celery is crisp-tender, about 3 minutes. Remove from heat and squeeze in lime juice. Scatter cilantro over and toss once more.
Step 4
Divide rice among bowls. Top with tofu and mushroom stir-fry.
Leave a Review
Reviews (65)
Back to TopWas super bland. Would not make again.
Anonymous
Portland, OR
8/11/2023
Super tasty but agree with comments below and feel that a slight touch of sweetness is missing to pull this all together. Love it but will adjust next time with a dollop of honey.
PaigeC
Vancouver, BC
2/7/2023
This recipe was really yummy. I sliced the tofu lengthwise in half and put it in the toaster oven for about 5 minutes to dry the ouside better and have crisper tofu after frying. It worked really well. I skipped the lime and cilantro at the end because I didn't have any. Even with that omission, it was really flavorful, fast and easy to make too. I'm already planning on making it for my sister.
Lala
Los Angeles, CA
11/24/2021
Delicious and easy to make. I cut the block into 18 pieces instead of nine; they were crispier and absorbed more flavor.
Tom C
Philadelphia, PA
10/17/2021
I liked the mushroom preparation and suggested seasonings for the whole dish. But the celery is weird in this. The tofu is a truly disappointing treatment! Delightful crunch with totally bland tofu underneath.
Summer
Chicago
9/8/2021
Great dish! Have made it often. Latest variation subbed the tofu with oven roasted Japanese eggplant (brushed with EVOO and seasoned with salt and ground coriander). Added some slivers of garlic, 1tsp maple syrup and 1/2tsp garlic chili crisp. Broiled some farm CSA shishitos on the side
Joanna
8/17/2021
I tried it exactly by the recipe the first time and found it lacking in flavor and texture so I made some adjustments when I made it again; I cut the tofu thinner to get a better crisp and to the sauce I added 2 tbsp chili crisp, 2 tbsp mirin, and1 tbsp of oyster sauce. I also threw in some sliced onions and freshly minced garlic with the onions. Perfect.
Meegs
7/26/2021