Tofu and Mushrooms in a Sweet Soy Sauce

If using regular extra firm tofu, press the tofu to draw out extra moisture. I like to wrap mine in some paper towels and placing a heavy weighted surface on top.

Slice the tofu in cubes or any shape of your choice.

Pan fry or deep fry the tofu until golden brown on all sides.

If using pre-packaged fried tofu, simply drain any excess liquid or water. You can slice the tofu into smaller pieces like I did.

Set the tofu aside.

Thinly slice the shiitake mushrooms.

If using other mushrooms, feel free to slice or separate these.

Heat a large wok or skillet over medium heat.

Once hot, place the sliced mushrooms. Leave untouched for 2-3 minutes on each side until lightly brown around the edges. I like to do this to draw out excess moisture from the mushrooms. It also gives the mushrooms that extra ‘bite’.

Set the mushrooms aside.

Meanwhile, prepare the sauce. In a bowl, mix all the ingredients together. You’re free to adjust the seasonings depending on your preferred taste.

Heat the same large wok or skillet over medium heat.

Once hot, add the oil.

Sauté the onions and white parts of the green onions. Once translucent and tender, add the chili (if using) and bell pepper.

Cook for 1-2 minutes before adding the ginger and garlic. Sauté until aromatic, 30 seconds to 1 minute.

Add the fried tofu and mushrooms back into the wok/skillet with the aromatics.

Pour the sauce into the tofu and mushrooms.

Leave over medium heat to come to a gentle simmer.

Once the sauce comes to a bowl, lower the heat.

Pour the corn starch slurry into the tofu and mushrooms.

Mix until the sauce starts to thicken.

Add the green parts of the green onion.

Finish with sesame oil, if desired.

Taste the mushrooms and tofu and season to taste, if needed.

Serve and enjoy while hot.