one 14 ounce block extra firm tofu, drained

3 tablespoons vegetable oil, divided

12 ounces mixed mushrooms (such as shiitake, maitake and/or oyster)

3 celery stalks, thinly sliced on the diagonal

one 2 inch piece ginger, peeled and thinly sliced

½ to 1 serrano chile, thinly sliced

3 tablespoons low sodium soy sauce

1 teaspoon toasted sesame oil

kosher salt

1 lime, halved

½ cup coarsely chopped cilantro

cooked short grain rice, for serving


1.   Cut the block of tofu into thirds, crosswise, then cut each piece crosswise again into three pieces (you should have 9 squareish pieces).  Pat dry with paper towels.

2.   Heat 2 tablespoons vegetable oil in a large skillet, preferably nonstick, over medium high heat.  When oil is shimmering and easily slides across the surface of the pan, cook tofu, undisturbed, until golden brown underneath, about 4 minutes.  Turn and continue to cook until browned on second side, about 4 minutes.  Transfer to a plate, leaving the oil in the pan.

3.  Pour remaining 1 tablespoon vegetable oil into skillet and heat over medium high heat until shimmering.  Add mushrooms to pan and cook, undisturbed, until crisp around the edges and browned underneath, about 4 minutes.  Give mushrooms a toss and continue to cook, tossing often, until browned in most spots, about 4 minutes longer.  Add tofu, ginger, celery, chile, soy sauce and sesame oil to  pan.  Season lightly with salt and cook, tossing often, until celery is crisp tender, about 3 minutes.  Remove from heat and squeeze in lime juice,  Scatter cilantro over and toss once more.

4.  Divide rice among bowls and top with tofu and mushrooms.

from Bon Appetit Magaazine, December, 2019

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