Stir-fried Marinated Tofu and Mushrooms

Ingredients

• 14 oz. extra firm tofu, drained well
• 1 lb. fresh Crimini mushrooms, quartered
• 5 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp. sesame oil
• 1 tbsp agave nectar
• 1 tbsp Hoisin sauce
• 2 tbsp peanut oil
• 3-4 slices fresh ginger root
• 2-3 sliced garlic cloves (for seasoning the oil)
• ½ cup green onions, diagonally sliced

Method

1. Drain tofu well in a colander, then cut into cubes about 1” square.
2. Mix the soy sauce, rice vinegar, sesame oil, and red pepper flakes and marinate the tofu for 30 minutes in a ziploc bag or plastic container.
3. While the tofu marinates, slice the mushrooms into quarters (tofu-sized)
4. After 30 minutes, let the tofu drain in a colander (catch the marinade in a bowl).
5. Mix in the agave nectar and hoisin sauce with the reserved marinade to make the sauce.
6. Heat the wok over high heat; then add 1 tablespoon of oil and heat until it looks shimmery.
7. Add the sliced garlic and ginger and cook just until fragrant; discard garlic and ginger.
8. Lower heat to medium-high, immediately add tofu and cook, turning often, until it's well browned, about 5-7 minutes. Don’t let tofu burn, lifting pan during turning as needed.
9. Remove tofu, turn heat to high, add the rest of the oil, add mushrooms, and cook until they're cooked through and all liquid has evaporated, about 4-5 minutes.
10. Lower the heat to medium and add the tofu and sauce mixture to the mushrooms.
11. Stir about 2-3 minutes until it thickens and becomes slightly glazed.
12. Add the sliced green onions and cook 1 minute more. Serve hot.