Soy Glazed Tofu & Mushrooms

I get emails from Bon Appetit daily, promising the best version of banana cream pie or the correct way to grill a steak or how to pair wine with fish, but I rarely actually click on the recipes out of intimidation {or perhaps just laziness}.  However, when this recipe for Soy Glazed Tofu and Mushrooms popped up in my inbox recently as part of their Healthyish series, it seemed just simple and flavorful enough to give it a try.  The dinner came together in no time at all and could really be used as a base for any veggies {or other proteins for that matter} that you'd like to incorporate into a yummy stir fry.  If you're looking for something healthy-ish to make for your next weeknight dinner, I'd suggest giving this one a try!

Soy Glazed Tofu & Mushrooms

Ingredients
1-14oz block extra-firm tofu, drained
3 Tblsp vegetable oil, divided
12 oz mixed mushrooms, sliced {I used white but recipe calls for shiitake and/or oyster}
3 celery stalks, thinly sliced on a diagonal
1- 2 inch piece ginger, peeled and thinly sliced
1/2 serrano chile or jalapeno pepper, de-seeded thinly sliced
3 Tblsp low-sodium soy sauce
1 tsp toasted sesame oil
Salt
1 lime, halved
1/2 cup chopped cilantro
Cooked white rice, for serving

Instructions
1. Cut block of tofu into 1 inch pieces.  Pat dry with paper towels.
2. Heat 2 Tblsp vegetable oil in large skillet over medium high heat.  When oil is shimmering, add tofu and cook, undisturbed, until golden brown underneath, about 4 minutes.  Continue to cook on opposite side until browned again.  Transfer to a plate, leaving oil in pan.
3. Pour remaining 1 Tblsp oil in skillet and heat again over medium high heat.  Add mushrooms to pan and cook, undisturbed, until crisp around edges and browned underneath, about 4 minutes.  Continue to cook, tossing often, until browned on most sides. 
4. Add tofu, celery, ginger, chile, soy sauce, and sesame oil to pan.  Season lightly with salt and cook, tossing often, until celery is crisp-tender {about 3 minutes}.  Remove from heat and squeeze in lime juice.  Scatter cilantro over mixture and toss.
5. Serve over rice topped with more cilantro, if desired.

Serves 3-4

adapted from bon appetit

xoxo,
stephanie marie