Summer Cooking Camp

August 28 to September 1, 2023

4:30 to 6:00pm ET

This five-day mini course is designed to give young people (11+) skills, comfort and confidence in the kitchen and teach them how to cook essential, beloved dishes that they’ll make for the rest of their lives. In these live classes we will also cover basic kitchen and knife safety, menu planning and kitchen management. These are the crucial skills every human needs to know before living on their own. No prior experience necessary.
Registration is now OPEN!

Let's Eat!

The best recipes, how-to videos, smart solutions and hot tips for delicious dinners and more.

{CITYLINE RECIPE} Saucy Sesame Tofu with Mushrooms

{CITYLINE RECIPE} Saucy Sesame Tofu with Mushrooms

October 21, 20212 min read

PREP TIME 10 mins | READY IN 25 mins | SERVES 3 - 4

I LOVE TOFU and I’m always on the hunt for new ways to enjoy it. This method of crumbling and frying it gives it the look of ground meat, and since I adore saucy ground meat stir-fries, it made sense to try the same method for tofu.

Tofu’s only trouble is that every brand has a slightly different moisture content and consistency. One brand’s medium could be drier than another brand’s extra-firm, and that makes my job difficult: What should I call for in this recipe? The ideal tofu here is dry enough so it crumbles with some effort. Too soft and it will smush and lose its structure; too firm and you’ll need a grater or knife to break it down. Instead, you want a tofu that crumbles into little irregular bits that look as though it has been ground.

This recipe is vegan and can easily be made gluten-free by using tamari instead of soy sauce. Click here for a full list of ordinary pantry ingredients that also happen to be vegan!

I made this recipe on Nov 1, 2021 on Cityline. This recipe is from my bestselling book, Dinner, Uncomplicated: Fixing a Delicious Meal Every Night of the Week.

Saucy Sesame Tofu with Mushrooms

INGREDIENTS

  • ½ cup water

  • 3 tablespoons soy sauce or tamari

  • 2 tablespoons cornstarch

  • 2 teaspoons granulated sugar

  • 1 to 3 teaspoons sriracha (optional)

  • 350-g package firm tofu

  • 1 tablespoon canola oil

  • 1 tablespoon toasted sesame oil

  • 250 g white mushrooms, thinly sliced

  • 2 stalks celery, sliced

  • 2 green onions, minced

  • 2 cloves garlic, minced

INSTRUCTIONS

1. Combine water, soy sauce, cornstarch, sugar and sriracha in a small bowl or measuring cup and stir until the sugar dissolves. Using your hands, crumble the tofu into small pieces into a bowl.

2. Heat a large non-stick frying pan over medium high. Add the canola and sesame oils. Add the mushrooms and cook 3 to 5 minutes, or until they start to turn golden. Add the crumbled tofu and cook 5 to 8 minutes, or until the tofu gets browned in places.

3. Add the celery, onions and garlic and cook another 1 to 2 minutes, then stir the sauce and add it all at once. Cook, stirring constantly, until thickened, about 30 seconds. Serve immediately in lettuce cups or with rice.

Click below for a printable version of this recipe.
Sesame Tofu

Back to Blog

© 2024 Claire Tansey's Kitchen

© 2024 Claire Tansey's Kitchen