Stir-Fried Tofu with Mushrooms and Greens

Put the rice on to cook just before starting to prepare this dish; both will be ready at about the same time. Sambal oelek, a pantry staple for quick cooking, can be found in the Asian section of most markets. If you like garlic, use chili-garlic sauce instead. Chinese broccoli can be substituted for the broccoli rabe.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Stir-Fried Tofu with Mushrooms and Greens
Review 1 for Stir-Fried Tofu with Mushrooms and Greens
5 out of 5
5 out of 5
Cbg1300
,Chicago
,IL
January 24, 2012
Ability level:Intermediate
Would You Recommend? Yes
0points
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Healthy and filling
January 24, 2012
Great way to use broccolini. I like a crispy tofu, so I sautéed cornstarch-coated tofu in some additional oil before I started the ginger-scallion mix and added the tofu back to the pan about a minute before the dish was ready. Also, did not add salt as the soy sauce provided sufficient saltiness for my taste.
Pros: Quick, Good Value, Easy, Healthy, Will Make Again
Review 2 for Stir-Fried Tofu with Mushrooms and Greens
5 out of 5
5 out of 5
welovefoodatGA
Ithaca, NY
February 1, 2011
Would You Recommend? Yes
+3points
3of 3found this review helpful.
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great vegetarian entree
February 1, 2011
We had this with kale and it was great! The mushrooms and sauce combined for a lot of flavor.
Making the cornstarch into a slurry with cold water before adding it helped prevent clumping.