YOUR SOLIN GENERATED RECIPE
Smoky Tofu and Oyster Mushroom Stir-fry
Sautéed firm tofu and velvety oyster mushrooms tossed in a savory liquid smoke glaze, served over a bed of crisp bok choy and protein-rich edamame.
INGREDIENTS
6 oz extra firm tofu
2 cups oyster mushrooms
0.5 cup shelled edamame
1 tbsp tamari
0.5 tsp toasted sesame oil
1 tsp liquid smoke
0.5 tsp maple syrup
1 tsp fresh ginger
2 cloves garlic
1 cup baby bok choy
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Drain the extra firm tofu and press it between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
In a small bowl, whisk together the tamari, liquid smoke, maple syrup, grated ginger, and minced garlic to create the smoky glaze.
Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the tofu cubes to the pan and sear for 5-7 minutes, turning occasionally until the edges are golden brown and crisp.
Add the oyster mushrooms to the skillet and sauté for another 4 minutes until they soften and begin to brown.
Toss in the shelled edamame and chopped baby bok choy, cooking for 2 minutes until the greens are vibrant and slightly wilted.
Pour the smoky glaze over the mixture and toss well for 1 minute until everything is evenly coated and the sauce has thickened slightly.
Season with sea salt and black pepper before serving immediately in a large bowl.