Frying the tofu gives it a firmer texture on the outside with a creamy interior. You can skip the frying step and toss cubes of raw tofu into the stir-fry with the scallions for a softer texture.
Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy
- 2 Tbsp. vegetable oil
- 2 cups firm tofu, cut into 1" cubes
- 1 Tbsp. chopped fresh ginger
- 2 cloves garlic, peeled and sliced
- 1 container (12 oz.) white button mushrooms, cleaned, trimmed and sliced
- 1 bunch scallions, trimmed and roughly chopped
- ½ tsp. salt
- 3 Tbsp. hoisin sauce
- ½ tsp. Asian sesame oil
- ½ tsp. rice vinegar
- 1½ tsp. cornstarch
- 1 Tbsp. water
- Heat the oil in a large wok or skillet over medium-high heat, until shimmering; add tofu and fry all sides until deeply golden. Transfer to a plate.
- To the hot pan, add the ginger and garlic; cook, stirring constantly, for about 30 seconds. Add mushrooms and cook, stirring occasionally, for about 5 minutes. Stir in scallions; season with salt, hoisin sauce, sesame oil, and vinegar, reduce heat to medium-low, and simmer 5 minutes.
- Combine cornstarch with water. Stir the cornstarch mixture into the mushroom mixture and heat for an additional minute. Stir in fried tofu and heat for about 3 minutes. Serve immediately with rice.