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Stir-Fried Tofu and Mushrooms with Lemon Grass

Stir-Fried Tofu and Mushrooms with Lemon Grass

By Dimitri DemopolousOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

In this Southeast Asian-inspired stir-fry, we toss mild tofu with two powerhouse ingredients, fish sauce and Sriracha, then brown the cubes in hot oil. When the tofu is out of the pan, we stir-fry meaty mushrooms and add citrusy lemon grass and savory scallions, building layers of contrasting flavors, and finish by tossing everything together. Be sure to pat the tofu dry after cubing it. Wicking away excess moisture means the tofu will better absorb seasonings for bigger, bolder flavor and brown better. Serve the stir-fry with steamed jasmine rice.

Ingredients
  • 3

    tablespoons fish sauce

  • 3

    teaspoons Sriracha OR chili-garlic sauce, divided

  • Kosher salt and ground white pepper OR black pepper

  • 1

    14-ounce container extra-firm OR firm tofu, drained, cut into ¾-inch cubes and patted dry

  • 4

    tablespoons neutral oil, divided

  • 12

    ounces cremini mushrooms, thinly sliced OR shiitake mushrooms (stemmed), thinly sliced OR a combination

  • 2

    stalks fresh lemon grass, trimmed to the bottom 6 inches, dry outer layers discarded, minced

  • 1

    bunch scallions, thinly sliced, whites and greens reserved separately

  • Optional Garnish:

  • Lime wedges OR chopped roasted peanuts OR chopped fresh cilantro OR a combination

Step 1

In a medium bowl, stir together the fish sauce, 1 teaspoon Sriracha and ½ teaspoon pepper. Add the tofu and toss to coat. In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons oil until barely smoking. Add the tofu, distributing it in an even layer. Cook, stirring, until golden brown on most sides, 3 to 4 minutes. Transfer to a paper towel-lined plate; set aside.

Step 2

In the same skillet over medium-high, heat the remaining 2 tablespoons oil until barely smoking. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, about 3 minutes. Add the lemon grass, scallion whites and the remaining 2 teaspoons Sriracha; cook, stirring, until fragrant, about 1 minute. Add the tofu and cook, stirring occasionally, until heated through, about 2 minutes.

Step 3

Off heat, stir in half of the reserved scallion greens. Taste and season with salt and pepper. Serve sprinkled with the remaining scallion greens.