Once you see how quickly and easily this stir fry comes together, it will become your new weeknight favourite - whether you eat it with cauliflower or sushi rice.
The recipe features my favourite way of cooking tofu, which allows for crispiness and sauciness to develop at the same time. Rather than cooking tofu with sauce or marinade from the start, my go-to method is to pan fry the tofu in oil until crisp and then - only once crispy and golden all around - add the sauce to the pan. It's an extra step, I know, but it goes a long way. As well as crispy tofu, something else which I aim for in this recipe is crispy mushrooms. Just like with the tofu, quickly panfrying the mushrooms before adding the sauce results in simultaneously crispy and saucy mushrooms - rather than soggy. There's a very fine line between the two, and this is an easy way to ensure you're on the right side of that line. Mushroom-type wise, this is one of the the times where I really try to get mushrooms that aren't cremini or button, rather oyster and shiitake which contribute so much more flavour and texture than the former.
If you're trying to reduce your carb intake and want to make this recipe Keto, follow the recipe for cauliflower rice. If you're happy eating rice, sub the cauliflower with 200g sushi rice and keep following from step 3.
350g cauliflower (one small)
1 tbsp olive oil
¼ tsp salt
4 tbsp oil
400g tofu, pressed
400g mixed mushrooms, such as oyster and shiitake
1 inch ginger, finely sliced
3 tbsp soy sauce or tamari
1 spring onion, finely sliced
2 tbsp maple syrup, optional
2 tbsp sesame oil
200g bok choy, halved and steamed
1 tbsp sesame seeds
Start by preparing the cauliflower rice - if using regular rice, cook 200g of it now according to package instructions. Use the medium side of a box grater to shred the cauliflower into a bowl. If you don’t have a box grater, you can add the shredder attachment to your food processor and use that.
Heat 1 tbsp of oil in a non-stick pan over medium heat. Add the shredded cauliflower and salt and cook for 3-4 minutes, with the lid on. Remove the lid and cook for 1 more minute. Set aside.
To prepare the stir fry, slice the tofu into square slices. Heat 3 tbsp oil in a non stick frying pan over medium heat. Add the tofu and let cook untouched 3-4 minutes, until the heat facing side is golden and crisp. Flip the tofu and continue to cook for 2-3 minutes, until golden on the other side. Transfer the tofu from the pan into a dish.
Tear the mushrooms apart with your hands, and add them to the same pan along with 1 tbsp oil. Let cook, untouched from 4-5 minutes - until crispy on the heat facing side. Stir the mushrooms and let them cook for 2-3 more minutes.
In the meantime, add soy sauce, sliced spring onion, maple syrup (if using) and sesame oil to a bowl and mix.
Once the mushrooms are crisp, add the tofu back into the pan along with the soy sauce mixture. Stir to combine and let cook for 2-3 minutes, until the soy sauce reduces to a glaze.
Serve the stir fry with a couple spoonfuls of cauliflower rice, steamed bok choy, and sprinkle of sesame seeds.
Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.