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Marinated Tofu Stir-fry

Fast, easy, nutritious and delicious...the perfect main course!

1 pound tofu, extra firm, cut into 1 inch cubes
4 tablespoons soy sauce
1 tablespoon fresh ginger juice
1 tablespoon mirin or white wine
1 cup yellow cornmeal
6 tablespoons avocado oil
1 red onion, half moons
3 dried shiitake mushrooms, rehydrated and sliced thinly
1 carrot, julienne pieces
2 teaspoons mirin
2 cups cooked brown basmati rice
3 scallions, sliced on the diagonal
1 tablespoon brown rice vinegar

Place the tofu shallow baking dish and add enough water to cover. Stir in the soy sauce until the color of an amber beer. Add the ginger juice and mirin to taste and marinated tofu for fifteen to 20 minutes. Drain that tofu. Dredge the tofu in cornmeal. Heat about 5 tablespoons of the oil in a skillet and cook the tofu, turning on all sides, until golden brown and crispy. Drain on paper towels and set aside. Wipe out the skillet and heat the remaining tablespoon of oil over medium heat. Add the onions and a dash of soy sauce and saute, until limp, about two minutes. Add the mushrooms and sauté for two minutes. Stir in the carrot and saute for one minute. Add the mirin and stir well. Top the vegetables with the rice, season lightly with soy sauce and add enough water to cover the bottom of the skillet. Reduce heat to low and simmer for five to seven minutes. Remove from heat stir in the fried tofu, scallions and generous dash of rice vinegar. Serve hot. 

Makes 4-6 servings


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