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Recipe Crispy Tofu and Mushrooms with Rice

  • Cook

    25 minutes

  • Serves


A delightful combination of tofu and mushrooms perfect for autumn and finished off with nutty, toasted sesame seeds.


1 14oz block tofu, extra firm (drained and pressed)

1 ½ tsp arrowroot powder 

½ tsp red pepper flakes

Pinch of kosher salt

4 tbsp tamari, divided

Avocado oil for stir frying

16 oz. cremini mushrooms, roughly torn

6 green onions, sliced into 1” pieces

2” fresh ginger, sliced thinly

4 tbsp Mother Raw Japanese dressing

2 cups jasmine rice, cooked


Cut the pressed and drained tofu into cubes and add to a bowl. Toss gently with the arrowroot powder, red pepper flakes, salt and one tablespoon of the tamari. Set aside. 

Heat a nonstick skillet over medium heat and add a splash of avocado oil. Once the pan is hot, add the mushrooms, green onion and ginger. Cook until the mushrooms have softened and released their liquid, about 5 to 7 minutes. Remove the mushrooms from the pan and set aside.

In a small bowl add the Mother Raw dressing and the remaining tamari.

In the same pan, over medium heat, add a splash more avocado oil and then add the tofu and fry for about 3 to 4 minutes, until crispy on one side. Flip the tofu and cook for another 3 to 4 minutes, until browned and crispy. 

Add the mushroom mixture back into the skillet. Then add the dressing and toss, cooking for 1 to 2 minutes, until thickened slightly. 

Remove from heat, divide onto plates with rice and top with sesame seeds. Serve and enjoy!