Crispy Tofu And Mushrooms
Crispy Tofu and Mushrooms is a delightful and savory dish that combines perfectly crispy tofu with sauteed mushrooms.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 Box Firm Tofu
- â…“ cup Soy Sauce
- â…“ cup Apple Cider Vinegar
- 3 Garlic Cloves, Mashed or Finely Minced
- Freshly Ground Black Pepper To Taste
- 1 tbsp. Konjac Flour
- 1½ cup Mushrooms Sliced
- 1 Bay Leaf
- 1 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Green Onion, Sliced for Garnish (Optional)
Preparation
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!
