Yakiniku-Style Stir-Fried Mushrooms and Tofu

Nutrition · per serving

Steps

1. 1

   Drain the tofu and press it to remove excess moisture. Cut it into 1.5 cm cubes.

   400 g Firm tofu
2. 2

   Heat a non-stick frying pan over medium-high heat. Add 7.5 ml sesame oil. Once hot, add the tofu cubes in a single layer. Cook for about 3-4 minutes until golden on one side, then flip to brown the other sides.

   15 ml Sesame oil
3. 3

   While the tofu is cooking, clean and slice the mushrooms. If using shiitake mushrooms, remove the stem.

   300 g Mixed mushrooms (shiitake, button, or oyster)
4. 4

   Once the tofu is browned, add the mushrooms to the pan and continue to stir-fry for another 4-5 minutes until they are tender and cooked through.

5. 5

   In a bowl, mix together the soy sauce, brown sugar, rice vinegar, grated garlic, grated ginger, and chili flakes (if using). Stir until the sugar dissolves.

   60 ml Soy sauce20 g Brown sugar15 ml Rice vinegar1 clove Grated garlic1 teaspoon Grated ginger1/2 teaspoon Chili flakes (optional)
6. 6

   Pour the sauce over the tofu and mushrooms, stirring to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.

7. 7

   Remove from heat and garnish with sliced green onions. Serve hot over cooked rice or noodles.

   2 stalks Green onion600 g Cooked rice or noodles

Origin & History

Yakiniku is a Japanese term that means 'grilled meat.' However, over time, it has evolved and been adapted into various dishes that include vegetables and tofu for a vegetarian option, reflecting fusion culinary trends. This dish merges the traditional Japanese sauce with stir-fry techniques popular across various cuisines.