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Fried Tofu with Leeks and Shiitake Mushrooms

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:

  1. JUST egg was used in this recipe but any liquid vegan egg replacer will work.
  2. 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.
  3. 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. JUST egg was used in this recipe but any liquid vegan egg replacer will work.
2. 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.
3. 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.

Prep Time

20 min

cooking time

15 min

Servings

2

total time

35 min

Difficulty

Ingredients

1
1 14oz extra firm tofu, drained and pressed
2
1/4 cup JUST egg
3
1/4 cup cornstarch
4
1 leek, thinly sliced
5
1 cup shiitake mushrooms, sliced
6
1/2 lemon
7
pinch of salt and black pepper
8
2-3 tbsp olive oil
9
2-3 parsley sprigs, roughly chopped

Cooking Instructions

1
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.
2
Step 2
Prep the leek, mushrooms, and parsley.
3
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.
4
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.
5
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.
6
Step 6
Top off the tofu with the leeks and mushrooms. Garnish with fresh parsley and lemon slices. Enjoy!
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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