Crispy Tofu And Mushrooms

Step 1

Wrap the tofu in paper towels and place it on a platter. To press the tofu down, place a heavy item on top of it.

Step 2

Let the tofu sit for 15-20 minutes so the excess water can drain. Remove the paper towels from the tofu and chop it into 1-inch slices or cubes.

Step 3

In a bowl, whisk together soy sauce, apple cider vinegar, minced garlic, and black pepper.

Step 4

Add the tofu cubes to the marinade and gently toss to coat. Let it marinate for at least 15 minutes.

Step 5

In a shallow dish, place the konjac flour. Drain the tofu from the marinade and roll each cube in the flour until coated evenly.

Step 6

Heat the olive oil in a skillet over medium heat. Add the coated tofu cubes and cook until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.

Step 7

In the same skillet, add the sliced mushrooms and bay leaf. Sauté until the mushrooms are tender and lightly browned.

Step 8

Return the crispy tofu to the skillet with the mushrooms and toss everything together to combine. Cook for an additional minute to heat through.

Step 9

Remove the bay leaf from the skillet and transfer the tofu and mushrooms to a serving dish.

Step 10

Garnish with sliced green onions if desired. Enjoy!