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: $2.90/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Vegetarian
• High-Fiber
• High-Protein
• Pescatarian

Tags

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

Ingredients

• 2 (14 ounce) blocks extra-firm tofu, pressed and cut into 1-inch cubes
• 3 tablespoons cornstarch
• 3 tablespoons olive oil
• 1.5 pounds cremini mushrooms, sliced
• 2 large yellow onions, sliced
• 6 cloves garlic, minced
• 3 tablespoons grated fresh ginger
• 0.75 cup soy sauce
• 0.75 cup vegetable broth
• 6 tablespoons honey
• 2 tablespoons rice vinegar
• 6 cups white rice
• 12 cups water (for rice)
• 2 pounds fresh broccoli florets
• 1.5 pounds carrots, sliced
• Salt and black pepper to taste
• Salt and black pepper to taste

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: 483
• Protein: 12.6 g
• Carbohydrates: 101 g
• Fat: 4 g
• Fiber: 8.6 g
• Sodium: 1479 mg
• Saturated Fat: 0.5 g
• Sugar: 14.7 g