Japanese-Inspired Tofu & Mushroom Skillet

Crispy pan-seared tofu and savory mushrooms tossed with tender snap peas in a umami-rich sauce, served with steamed brown rice and quick pickled cucumbers.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 6
• Cuisine: Japanese
• Difficulty: Medium
• Cost: $2.08/serving

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sugar

Tags

• one-pot
• healthy
• savory
• tangy
• stir-fry
• budget-friendly

Ingredients

• 1 extra-firm tofu (pressed and cubed)
• 8 ounce cremini mushrooms (sliced)
• 6 ounce snap peas
• 1 yellow onion (medium, sliced)
• 2 garlic cloves (minced)
• 1 tablespoon fresh ginger (grated)
• 1 tablespoon sesame oil
• 0.25 cup low-sodium soy sauce
• 0.25 cup rice vinegar
• 1 tablespoon maple syrup
• 0.5 teaspoon sriracha
• 2.25 cup water
• 1 tablespoon cornstarch
• 1 cup brown rice
• 1 cucumber (thinly sliced)
• 1 tablespoon sugar
• 0.25 teaspoon salt
• 0.25 cup scallion (sliced)

Instructions

1. Cook brown rice according to package directions using 2 cups of water. Set aside once cooked.
2. For the quick pickled cucumbers, combine thinly sliced cucumber, 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/4 teaspoon salt in a small bowl. Stir to combine and let sit for at least 15 minutes while you prepare the rest of the meal.
3. Cut pressed tofu into 1-inch cubes. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add tofu cubes and pan-fry for 5-7 minutes, turning occasionally, until golden and crispy. Remove tofu from the skillet and set aside.
4. To the same skillet, add sliced yellow onion and sliced cremini mushrooms. Sauté for 5-7 minutes until softened and lightly browned.
5. Stir in minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
6. In a small bowl, whisk together low-sodium soy sauce, remaining 2 tablespoons rice vinegar, maple syrup, optional sriracha, 1/4 cup water, and cornstarch. Pour the sauce into the skillet with the vegetables. Bring to a simmer, stirring until the sauce thickens slightly, about 2 minutes.
7. Return the crispy tofu to the skillet and add the snap peas. Toss everything gently to coat and cook for 2-3 minutes, until snap peas are tender-crisp.
8. Serve the Japanese-Inspired Tofu & Mushroom Skillet over steamed brown rice, with a side of the quick pickled cucumbers. Garnish with sliced scallions if desired. Refrigerate remaining portions.

Notes

Ensure tofu is pressed well to remove excess water for crispier results. Leftovers can be stored in an airtight container for up to 4 days and reheated in the microwave or a skillet.

Nutrition (per serving)

• Calories: 310
• Protein: 13 g
• Carbohydrates: 43 g
• Fat: 6 g
• Fiber: 3.5 g
• Sodium: 600 mg
• Saturated Fat: 1 g
• Sugar: 5 g