Watch how to make it here
Here’s a refreshing recipe to enjoy tofu in the springtime. Enjoyed with fresh parsley, fragrant leeks, and shiitake mushrooms, this is a fun meal to make at home.
A few notes:
- JUST egg was used in this recipe but any liquid vegan egg replacer will work.
- Extra-firm tofu is the best type of tofu for this recipe as it retains the least amount of water which will help it fry until crispy. Firm tofu would be a good alternative if extra firm tofu is not available.
- The texture of shiitake mushrooms is a great contrast to the fried tofu and leeks. If shitake mushrooms are not available, oyster mushrooms or portobello mushrooms are a good alternative.
Fried Tofu with Leeks and Shiitake Mushrooms
- 1 14oz extra firm tofu, drained and pressed
- 1/4 cup JUST egg
- 1/4 cup cornstarch
- 1 leek, thinly sliced
- 1 cup shiitake mushrooms, sliced
- 1/2 lemon
- pinch of salt and black pepper
- 2-3 tbsp olive oil
- 2-3 parsley sprigs, roughly chopped
- Step 1 Drain and press tofu for at least 15 minutes or until mostly dry. Slice in half vertically and then horizontally into 8 pieces.
- Step 2 Prep the leek, mushrooms, and parsley.
- Step 3 Dip the tofu pieces in cornstarch and immediately in the JUST egg. Repeat until all 8 pieces have been coated. Heat a nonstick pan with 1 tbsp of oil. Add the tofu to the pan and fry for 3-4 minutes on each of the 2 sides. Set aside.
- Step 4 In the same pan, add the remaining oil and leeks. Fry for 2-3 minutes. Season with a pinch of salt and black pepper, and 1 tsp of lemon juice. Set aside.
- Step 5 In the same pan, add additional oil as needed and the mushrooms. Season with a pinch of salt, black pepper, and 1 tsp of lemon juice. Cook for a few more minutes or until the mushrooms have reduced to half their size.
- Step 6 Top off the tofu with the leeks and mushrooms. Garnish with fresh parsley and lemon slices. Enjoy!