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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.
tablespoons fish sauce
teaspoons Sriracha OR chili-garlic sauce, divided