Soy-Glazed Tofu with Crispy Mushrooms

If you’re not a fan of tofu, this pan-seared, crispy tofu dish adapted from bon appetit Healthyish might change your mind. Browning the tofu adds much-needed texture and paired with the intense flavor of the mushrooms and soy glaze makes this meat-free dish a winner among both vegetarian and carnivores. I suggest using oyster and shitake mushrooms to get a crispy, umami flavor but if you can’t find them, you can sub portabella or cremini. I served it over Forbidden rice but you can choose your favorite whole grain.

Soy-Glazed Tofu with Crispy Mushrooms


1 14-oz. block extra-firm tofu, drained

1/2 teaspoon 5 spice powder

3 tablespoons vegetable oil, divided

12 ounces mixed mushrooms (shitake and oyster work well), stems trimmed, torn into pieces

3 celery stalks, thinly sliced on a diagonal

1- 2″ piece ginger, peeled, minced

4 scallions, chopped

3 tablespoons low-sodium soy sauce

1 teaspoon toasted sesame oil

1 lime, halved

1/2 cup coarsely chopped cilantro or basil

Cooked short-grain brown rice or black Forbidden rice (for serving)


  1. Cut tofu into 1″ square pieces; pat dry with paper towels. Sprinkle tofu with 5 spice powder.
  2. Heat 2 tablespoons vegetable oil in a large nonstick skillet, over medium-high heat. Cook tofu until golden brown, about 4 minutes, then turn and brown on the other side.
  3. Pour the remaining 1 tablespoon of vegetable oil into the skillet and heat. Add mushrooms to the pan and cook, undisturbed, until crisp around the edges, about 4 minutes. Toss and continue to cook until browned in most spots, about 4 minutes. Add tofu, celery, ginger, scallions, soy sauce, and sesame oil. Toss and cook for about 3 minutes.
  4. Remove from heat and add a squeeze lime juice.
  5. Serve over rice. Top with cilantro or basil.

Adapted from bon appetit Healthyish

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