Shiitake & Roasted Tofu Stir Fry with fresh vegetables served over rice makes for a scrumptious, balanced meal. If you’re vegetarian, try topping this dish with an egg (fried, poached, or soft-boiled). Shiitakes are an excellent source of vitamin B and vitamin D and have a deliciously rich and earthy flavor.

Ingredients

Serves: 4-5 Time: 45-50 minutes plus extra time for tofu pressing

Shiitake & Roasted Tofu Stir Fry

• 5-8 oz. shiitake mushrooms, halved
• 1/2 yellow onion, thinly sliced
• 1 medium carrot, thinly sliced
• 1/2 small bell pepper, thinly sliced
• 3-4 garlic cloves, minced
• 2 Tbs miso paste
• 1 Tbs sesame oil
• 1 Tbs rice vinegar
• Black pepper to taste
• 2 tsp ground ginger
• Optional toppings: chopped scallions, minced cilantro, sriracha

Roasted Tofu

• 1 heaping Tbs corn starch
• 2 Tbs soy sauce
• 2 tsp red curry paste
• Dash of olive oil
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 package extra firm tofu, pressed and cubed

Directions

1. Preheat the oven to 400ºF and prepare your tofu (see pressing instructions).
2. In a large mixing bowl, combine the other ingredients for the tofu and stir together with a rubber spatula.
3. Carefully fold the drained tofu cubes into the bowl, evenly coating them with the mixture.
4. Transfer the tofu to a lightly greased baking sheet and roast in the oven for about 25 minutes. You may flip halfway through to get an even crisp on both sides. Don’t be discouraged if the tofu sticks to the pan. It will also roast fine if it isn’t flipped.
5. Meanwhile, prepare your remaining vegetables.
6. Once all your vegetables have been prepared, in a large skillet, heat the sesame oil on medium-high heat.
7. When the oil is hot, begin sautéing the mushrooms, and cook for about 5-7 minutes, making sure each side is lightly browned.
8. Then, add the garlic and onion. Cook together for another 5 minutes.
9. Next, add the bell pepper and carrot. Stir together in the pan for a couple of minutes.
10. Add the rice vinegar, ginger, and black pepper.
11. Continue cooking the vegetables until they are tender.
12. Heat about 1-2 Tbs of water in a small bowl in the microwave for 30 seconds. Mix in the miso paste once hot to make a slurry.
13. Combine the miso slurry with the vegetables, toss in the cooked tofu, and serve over rice.
14. Top with optional toppings, serve, and enjoy!

Nutrition Information

Nutrition Disclaimer

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