Recipe adapted from Eating Well.
- 3 tbsp vegetable broth
- 1 tbsp tomato paste
- 2 tsp balsamic vinegar
- 1 tsp sugar
- 1 tsp lite soy sauce or tamari
- 1/2 tsp sesame oil
- 1/4 tsp cornstarch
- 1/4 tsp crushed red pepper
- one block tofu, pressed and cut into 1-inch cubes
- 1/2 tsp salt
- 2 tbsp vegetable oil, divided
- 2 cloves garlic, smashed
- 2 scallions, chopped
- 4 oz white mushrooms, sliced
- Preheat oven to 375°F. Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and crushed red pepper in a small bowl. Set the sauce near the stove.
- Prepare a sheet pan with oil or non-stick spray. Spread the tofu cubes on the sheet and sprinkle with 1/4 tsp salt. Bake for at least 15 minutes, until just starting to brown.
- Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil; add garlic and scallions and stir-fry until fragrant, 10 seconds. Add mushrooms and stir-fry until just beginning to soften, 1-2 minutes. Transfer to a plate.
- Swirl the remaining 1 tablespoon oil into the pan, reduce the heat to medium, add the tofu and pan-fry, turning midway through cooking, until it brown and crispy, about 2-3 minutes. Swirl in the reserved sauce and the mushroom mixture; increase the heat to high and stir-fry until the tofu is just heated through and the sauce clings to it, 30 seconds to 1 minute. Serve immediately with rice (or cauliflower rice, like I did).