Name: Baked Mushroom Tofu Stir Fry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 servings
Ingredients: 2 teaspoons vegetable oil; 12 ounces mushrooms (sliced slightly thicker than 0.125”); 7 ounces firm tofu (pressed really well and torn into bite-sized pieces); 2 teaspoons sesame oil; 3 tablespoons cornstarch; 0.125 teaspoon salt; 0.25 teaspoon black pepper; 2 tablespoons ginger-garlic paste (or 5 cloves of garlic minced and 1 inch ginger minced); 0.5 null green chili (like Serrano or Indian chili, minced or use a tablespoon chopped green bell pepper); 0.25 cup bell pepper (chopped, green or red or both); 1 tablespoon sambal oelek (or other Asian chili garlic sauce or use gochujang); 0.25 cup soy sauce (or tamari for gluten-free); 1 tablespoon ketchup; 1 tablespoon white vinegar; 1 tablespoon maple syrup; 0.25 teaspoon salt; 0.5 cup water; 0.5 teaspoon cornstarch; null null green onions; null null sesame seeds

Instructions

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1

Preheat the oven to 205° C (400° F). Grease a 9x11” or similar-sized baking dish with the 2 teaspoons vegetable oil (1 to) or line with parchment paper. Add the sliced mushrooms (12 ounces) on one side and torn firm tofu (7 ounces) to the other side of the baking dish.
2

Drizzle half of the sesame oil (2 teaspoons) onto the mushrooms (12 ounces) and toss. Drizzle the remaining sesame oil (1 teaspoon) on the firm tofu (7 ounces) and toss to coat.
3

In a bowl, mix the cornstarch (3 tablespoons), salt (0.125 teaspoon), and black pepper (0.25 teaspoon). Sprinkle 1.5 to 2 tablespoons of this cornstarch mixture onto the mushrooms (12 ounces), tossing well to coat. Sprinkle another 1 tablespoon of the cornstarch mixture onto the firm tofu (7 ounces), and toss to coat.
4

Spread the firm tofu (7 ounces) and mushrooms (12 ounces) evenly in the baking dish, and bake for 25 to 30 minutes, or until the firm tofu (7 ounces) is crisp and the mushrooms (12 ounces) are al dente. Remove the baking dish from the oven.
5

Combine the ginger-garlic paste (2 tablespoons), chili (0.5 green), chopped bell pepper (0.25 cup), sambal oelek (1 tablespoon), soy sauce (0.25 cup), ketchup (1 tablespoon), white vinegar (1 tablespoon), maple syrup (1 tablespoon), salt (0.25 teaspoon), water (0.5 cup), and cornstarch (0.5 teaspoon) in a small bowl or directly in the middle of the baking dish. Mix well.
6

Toss the baked firm tofu (7 ounces) and mushrooms (12 ounces) in the sauce mixture.
7

Add the chopped bell pepper (0.25 cup) (if not already added in sauce step) and toss with the tofu and mushrooms.
8

Cover the pan with parchment paper, and return it to the oven for about 12 to 15 more minutes, or until the sauce is boiling and thickening.
9

Remove the baking dish from the oven, garnish with fresh [green onions] and [sesame seeds], and serve over rice, noodles, or in lettuce cups.