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Stir-Fried Tofu and Mushrooms with Lemon Grass
In this Southeast Asian-inspired stir-fry, we toss mild tofu with two powerhouse ingredients, fish sauce and Sriracha, then brown the cubes in hot oil. When the tofu is out of the pan, we stir-fry meaty mushrooms and add citrusy lemon grass and savory scallions, building layers of contrasting flavors, and finish by tossing everything together. Be sure to pat the tofu dry after cubing it. Wicking away excess moisture means the tofu will better absorb seasonings for bigger, bolder flavor and brown better. Serve the stir-fry with steamed jasmine rice.
4
Servings
35 minutes
Ingredients
-
3
tablespoons fish sauce
-
3
teaspoons Sriracha OR chili-garlic sauce, divided
Directions
-
01In a medium bowl, stir together the fish sauce, 1 teaspoon Sriracha and ½ teaspoon pepper. Add the tofu and toss to coat. In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons oil until barely smoking. Add the tofu, distributing it in an even layer. Cook, stirring, until golden brown on most sides, 3 to 4 minutes. Transfer to a paper towel-lined plate; set aside.
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