Crispy Tofu & Mushroom Stir-Fry with Ginger-Scallion Sauce over Cauliflower Rice

Ginger and scallion form a classic Cantonese flavor duo that brightens quick weeknight stir-fries. Here, cornstarch-crisped tofu and mixed mushrooms soak up that savory sauce over light cauliflower rice.

Serves 3

Estimate for one serving

• 410 cal
• 22g protein
• 28g carbs
• 25g fat
• 7g fiber

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Ingredients

• 14 oz extra-firm tofu
• 12 oz mixed mushrooms
• 4 cups cauliflower rice
• 6 scallions
• 2-inch piece fresh ginger
• 4 cloves garlic
• 3 tbsp low-sodium soy sauce
• 1.5 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp cornstarch
• 3 tbsp neutral oil
• 0.5 tsp red pepper flakes
• 0.5 tsp kosher salt

Instructions

1. 1Press tofu between paper towels with a heavy pan for 15 minutes. Cut into ¾-inch cubes and toss with cornstarch and salt.
2. 2Slice mushrooms into bite-size pieces. Thinly slice scallions, keeping white and green parts separate. Mince ginger and garlic.
3. 3Whisk together soy sauce, rice vinegar, sesame oil, minced scallion whites, minced ginger, half the garlic, and red pepper flakes to make sauce.
4. 4Heat neutral oil in a large wok over medium-high. Fry tofu cubes in a single layer 6–7 minutes, turning until golden and crisp on all sides. Remove to a plate.
5. 5Add remaining oil to wok. Stir-fry mushrooms 4 minutes until browned. Add remaining ginger, garlic, and scallion whites; cook 45 seconds until fragrant.
6. 6Return tofu to wok, pour in sauce, and toss 1–2 minutes until everything is glossy and heated through. Fold in most of the scallion greens.
7. 7Quick-steam cauliflower rice with a splash of water and pinch of salt in a covered pan for 3 minutes. Divide among bowls, top with stir-fry, and garnish with remaining scallion greens.