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This tofu stir-fry is what happens when a weeknight dinner checks every box: fast, deeply savory, and endlessly adaptable. Crisp-edged cubes of tofu meet caramelized mushrooms, scallions, and ginger in a glossy soy-based sauce that clings to every bite. It\u2019s a smart pantry-friendly meal\u2014and, according to several readers, repeat-worthy.<\/p>\n
Commenters call this \u201ca lazy, easy staple\u201d and \u201cthe best recipe for using up that block of tofu in the back of your chiller.\u201d Many riff on it with whatever vegetables they have around\u2014bok choy, zucchini, snap peas, red bell pepper\u2014and love how well it holds up as leftovers (though plenty admit to finishing all four servings in one go). Serve it over rice, cauliflower rice, or noodles to catch every drop of sauce.<\/p>\n
Press the tofu:<\/strong> If you have 15 extra minutes, press the tofu between paper towels, weighed down with a baking sheet and a couple of cans. Removing excess moisture helps it brown and develop a thin, crispy coating that clings to the sauce.<\/p>\n Brown boldly:<\/strong> Cook the mushrooms until they\u2019re deeply caramelized and let the tofu sit undisturbed until it forms a crust. Stir-fry doesn\u2019t mean constant stirring\u2014color equals flavor.<\/p>\n Use the right pan:<\/strong> A nonstick skillet makes flipping the tofu easier, but a well-seasoned cast-iron pan works too. If your tofu sticks, the pan likely wasn\u2019t hot enough (or oiled enough). Working with stainless steel? Heat the oil until you see wisps of smoke rise for the surest success.<\/p>\n