Name: Tofu Stir-Fry With Mushrooms
Cook time: 30 minutes
Yield: 4 servings
Ingredients: Kosher salt; 2 Tbsp. (or more) vegetable oil, divided; 1 (14-oz.) block extra-firm tofu, drained, cut into 1xÂ¼" pieces; 1 lb. mixed mushrooms (such as maitake, shiitake, oyster, button, and/or crimini); 6 scallions; 1 (2") piece ginger; 1Â½ tsp. cornstarch; Â½ tsp. crushed red pepper flakes; 3 Tbsp. low-sodium soy sauce, divided; 2 Tbsp. seasoned rice vinegar; 2 Tbsp. Shaoxing wine (Chinese rice wine) or mirin; Steamed white rice and toasted sesame seeds (for serving)

Instructions

Stir-fries are all about cooking quickly and over high heat, so the key to success is prepping your ingredients beforehand so youâre ready to go. Place one 14-oz. block extra-firm tofu, drained, cut into 1xÂ¼" pieces, on a paper towelâlined plate. Place another paper towel on top and press to absorb excess water.
Remove any dirt from 1 lb. mixed mushrooms (such as maitake, shiitake, oyster, button, and/or crimini) with a damp paper towel and tear into 1" pieces.
â The key to crispy mushrooms? Never wash them.
Trim root ends from 6 scallions; discard. Slice scallions crosswise into 1" pieces. Peel one 2" piece ginger with a spoon and thinly slice crosswise.
Transfer tofu to a medium bowl. Sprinkle 1Â½ tsp. cornstarch, Â½ tsp. crushed red pepper flakes, and a pinch of kosher salt over, then drizzle with 1 Tbsp. low-sodium soy sauce and gently mix with a spoon to coat tofu.
Stir together 2 Tbsp. seasoned rice vinegar, 2 Tbsp. Shaoxing wine (Chinese rice wine) or mirin, and remaining 2 Tbsp. low-sodium soy sauce in a small bowl; set aside.
Heat 1 Tbsp. vegetable oil in a large skillet, preferably nonstick, over medium-high until shimmering. Cook mushrooms, scallions, and ginger, tossing often, until mushrooms and scallions are browned in spots and mushrooms are tender, 5â7 minutes. Season lightly with salt and transfer to another medium bowl.