Korean Tofu & Mushroom Stir-Fry Bowls

Flavorful pan-fried tofu and earthy mushrooms are coated in a savory ginger-soy sauce, served over fluffy white rice with a side of perfectly steamed broccoli and carrots.

• Prep: 20 min
• Cook: 20 min
• Total: 40 min
• Servings: 12
• Cuisine: Korean
• Difficulty: Easy
• Cost: $2.78/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Vegetarian
• High-Fiber
• Pescatarian
• Low-Fat

Tags

• healthy
• savory
• fresh
• stir-fry
• one-pot

Ingredients

• 2 extra-firm tofus (14 ounce, pressed and cut into 1-inch cubes)
• 3 tablespoon cornstarch
• 3 tablespoon olive oil
• 1.5 pound cremini mushroom (sliced)
• 2 yellow onions (large, sliced)
• 6 clove garlic (minced)
• 3 tablespoon fresh ginger (grated)
• 0.75 cup soy sauce
• 0.75 cup vegetable broth
• 6 tablespoon honey
• 2 tablespoon rice vinegar
• 6 cup white rice (uncooked)
• 12 cup water
• 2 pound broccoli florets (fresh)
• 1.5 pound carrot (sliced)
• 2 teaspoon salt
• 1 teaspoon black pepper (freshly ground)

Instructions

1. Pat the 2 (14 ounce) blocks extra-firm tofu cubes very dry with paper towels. Toss with 3 tablespoons cornstarch until evenly coated.
2. Heat 2 tablespoons of olive oil in a large non-stick skillet or wok over medium-high heat. Add the tofu in a single layer and cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove tofu from skillet and set aside.
3. Add the remaining 1 tablespoon of olive oil to the skillet. Add 1 1/2 pounds sliced cremini mushrooms and 2 sliced yellow onions. Cook until softened and lightly browned, about 5-8 minutes.
4. Stir in 6 minced garlic cloves and 3 tablespoons grated fresh ginger and cook for 1 minute until fragrant.
5. In a small bowl, whisk together 3/4 cup soy sauce, 3/4 cup vegetable broth, 6 tablespoons honey, and 2 tablespoons rice vinegar to make the stir-fry sauce.
6. Pour the sauce into the skillet with the vegetables. Bring to a simmer, then return the cooked tofu to the pan. Toss to coat and cook for 2-3 minutes until the sauce has thickened slightly.
7. Meanwhile, cook 6 cups white rice according to package directions using 12 cups water. While rice cooks, steam 2 pounds fresh broccoli florets and 1 1/2 pounds sliced carrots until tender-crisp.
8. Season the stir-fry with salt and black pepper to taste. Serve the Korean Tofu & Mushroom Stir-Fry over white rice, with the steamed broccoli and carrots on the side.

Nutrition (per serving)

• Calories: 553
• Protein: 20.7 g
• Carbohydrates: 102.6 g
• Fat: 7.6 g
• Fiber: 8.8 g
• Sodium: 1511 mg
• Saturated Fat: 0.9 g
• Sugar: 15.1 g