Mushrooms & Tofu

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Cast-Iron Cooking Recipes & Tips for Getting the Most out of Your Cast-Iron CookwareMushrooms & Tofu is a family creation. When my twin niece and nephew were 3 years old, they started asking to help in the kitchen. There were lots of funny mishaps, but out of those mistakes came this recipe. This dish will work as a vegetarian entrée or as a side dish.

  • Yield: 6 Servings


  • ¼ cup vegetable oil
  • 2 cups halved mushrooms
  • 2 cups cubed extra-firm tofu
  • 2 heaping tablespoons cornstarch
  • ½ onion, minced
  • ¼ cup soy sauce
  • 2 tablespoons water
  • Steamed rice, for serving
How to Make It
  1. Add the oil to a 12-inch cast-iron skillet and heat over medium heat. Carefully arrange the mushrooms in the hot oil, cut side down. Let the mushrooms brown for a few minutes without stirring.
  2. Meanwhile, pat the tofu dry and toss with the cornstarch. Add the tofu and onion to the mushrooms and let cook until golden.
  3. Add the soy sauce and water. Reduce the heat and let simmer for 2 minutes. Serve with steamed rice.

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