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!