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2 tablespoons soy sauce
2 tablespoons agave nectar, honey or sugar
1 tablespoon sesame oil
1 teaspoon sesame seeds, crushed
3 cloves garlic (approximately 1 tablespoon)
2 tablespoons cooking oil
1/2 block (6 ounces) firm/extra firm tofu, wrapped in a paper towel for 5 minutes to get rid of excess water, then cut into 1/2-inch cubes
3 cups (8 ounces) beech mushrooms (or any variety)
2 green onions, chopped
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!
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