Email this recipe!
2 Tbsp soy sauce
2 Tbsp agave nectar, honey or sugar
1 Tbsp sesame oil
1 tsp sesame seeds, crushed
3 cloves garlic (approximately 1 Tbsp)
2 Tbsp cooking oil
½ block (6 oz) firm/extra firm tofu, wrapped in a paper towel for 5 minutes to get rid of excess water, then cut into ½-inch cubes
3 cups (8 oz) beech mushrooms (or any variety)
2 green onions, chopped
Let's get Cooking...
In a small mixing bowl, combine soy sauce, agave nectar, sesame oil, sesame seeds, and garlic. Set aside.
Heat a large skillet over medium-high heat; add oil and swirl to coat. Add tofu cubes carefully and spread out evenly. Cook for 7 to 8 minutes, tossing or stirring every 2 to 3 minutes so they brown evenly.
When tofu is browned, add mushrooms to the pan and stir quickly. Cook for 3 minutes. Stir in prepared sauce and cook for another minute.
Remove from heat, and stir in green onion, leaving 2 tablespoons aside for garnish.
Serve with warm cooked rice and sprinkle with some sesame seeds and reserved green onion on top. Enjoy!
To get the full recipe, sign up for our newsletter and get even more more delicious recipes!
Daily food & travel inspiration in your inbox