- 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!
Live classes hosted by top food & beverage pros RSVP HERE