Teriyaki Tofu with Cremini Mushrooms
More delicious vegetarian recipes:
Here’s a great vegetarian meal that is not only satisfying, but delicious as well. The sweet teriyaki glaze is the perfect amount of sweet and savory to coat the slabs of tofu. Tofu might seem intimidating to cook, but it is such a great protein source and really absorbs all the surrounding flavors. The trick for cooking the perfect tofu is to drain all the water out and just let the tofu sit room temperature in between large sheets of paper towels with something heavy on top (skillet, books). This allows the moisture to come out. Replace the paper towels often and let it sit for 10-15 minutes. After most of the water is drained out, then cut the tofu into blocks. Another important tip is to buy firm or extra firm tofu. Feel free to omit the red pepper flakes in this recipe, the red pepper gives the sauce a nice spicy kick. Check out your local farmer's market for the freshest ingredients.
Teriyaki Tofu with Cremini Mushrooms
Serves 4
Ingredients
* 2 packages of firm tofu, sliced into cubes
* 2 tablespoons fresh ginger
* 2 tablespoons minced garlic
* 1/4 cup soy sauce
* 1 tablespoon rice vinegar
* 1 teaspoon red pepper flakes
* 1 tablespoon sugar
* 1 tablespoon cornstarch
* 1 cup chicken broth
* 2 tablespoons vegetable oil
* 8 ounces fresh cremini mushrooms, sliced 1/4 inch thick
* 2 bunches of arugula
Directions
1. Press tofu: Take tofu out of container and drain water. Lay on a double layer of paper towels. Cover with more paper towels and press down with something heavy. Let drain for 15 minutes
2. Whisk sauce ingredients together: ginger, garlic, soy sauce, rice vinegar, red pepper flakes, sugar, cornstarch and chicken broth.
3. In a large skillet, heat oil over medium high heat. Cook tofu until golden brown on the outside (5 minutes each side) and transfer to a plate
4. Heat remaining oil and cook mushrooms until cooked through. Add sauce and return tofu to pan. Gently toss and serve immediately with a handful of arugula.
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