Stir-fried Oyster Mushrooms and Tofu

Unlike in Maryland, Washington has provided so many cool new foods to try! There are a few Chinese produce distributors in our area, and one of the weekly items are mushrooms—specifically oyster mushrooms and shiitake mushrooms. These oyster mushrooms are silky and slippery, and they release a ton of liquid when cooked.

This dish may not look like much (or look very appealing), but it is packed with flavor! The mushrooms release so much of their own umami taste, and the liquid is cooked back into the tofu and mushrooms with a bit of a salty and sweet sauce. It goes perfectly with some rice—you can even mix rice into the remaining liquid after finishing the mushrooms and tofu for a flavorful meal-finisher!

Stir-fried Oyster Mushrooms and Tofu
Prep Time: 5 mins
Cook Time: 20 mins
Yield: 4 servings

Ingredients

• 2 pounds oyster mushrooms, torn into bite-sized pieces
• 1-15 oz block super firm tofu
• 4 cloves garlic, sliced
• 1 shallot, diced
• 2 stalks green onion, thinly diced
• 1 tbsp vegan mushroom-flavored oyster sauce
• 1 tbsp tamari or soy sauce
• 4 tsp brown sugar, packed
• dash of white pepper
• salt to taste
• 2 tsp vegetable oil
  
  

Directions

1. Cut tofu into bite-sized cubes.
2. Heat 1 tsp of oil in a wok over medium high heat. Add tofu and pan-fry the cubes until lightly browned for 3-5 minutes. Remove from wok and set aside.
3. Add another tsp of oil to the wok along with the garlic, shallots, and green onion. Stir-fry for 1 minute until fragrant before adding mushrooms. Continue stirring for 3-5 minutes and allow the mushrooms to cook down and release liquid.
4. Add the oyster sauce, tamari/soy sauce, brown sugar, and white pepper to the wok and stir to thoroughly combine. Add tofu back to wok and fold in.
5. Let the mushrooms and tofu simmer for 5-10 minutes until most of the liquid has evaporated. Add salt to taste if needed, and serve warm with rice!

Per serving: 256 calories: 17 g carbs; 11.5 g fat; 21 g protein