Best 4 Garlic Ginger Tofu With Mushrooms Recipes

Indulge in a culinary delight with our tantalizing Garlic Ginger Tofu with Mushrooms recipe! This delectable dish is a harmonious blend of flavors and textures, featuring succulent tofu, earthy mushrooms, and an aromatic ginger-garlic sauce. The recipe is meticulously crafted to guide you through the process of creating this flavorful masterpiece, ensuring a satisfying and delicious meal.

In addition to the main recipe, this article also offers two delightful variations to cater to your preferences and dietary needs. If you're a fan of spicy cuisine, the Szechuan-Inspired Garlic Ginger Tofu with Mushrooms recipe will tantalize your taste buds with its fiery Szechuan sauce. For those seeking a vegan option, the Vegan Garlic Ginger Tofu with Mushrooms recipe provides a satisfying plant-based alternative, packed with the same savory flavors.

Whether you're a seasoned cook or just starting your culinary journey, this article has everything you need to create an unforgettable meal. With detailed instructions, helpful tips, and mouthwatering photos, you'll be able to prepare this flavorful tofu dish with confidence. So, gather your ingredients, put on your apron, and let's embark on a culinary adventure!

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED TOFU WITH MUSHROOMS, SOY & GINGER ON BABY SPINACH

Roasted Tofu With Mushrooms, Soy & Ginger on Baby Spinach image

A healthy, vegetarian Bon Appetit recipe, originally from the book "The Skinny: How to Fit into Your Little Black Dress Forever" by Melissa Clark and Robin Aronson. The combination of mushrooms and soy sauce lends the tofu a hearty flavour.

Provided by blucoat

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 tablespoons soy sauce
6 tablespoons rice wine vinegar
2 -3 tablespoons extra virgin olive oil
1 1/2 tablespoons honey or 2 1/2 tablespoons honey
2 1/2 tablespoons ginger, minced
2 garlic cloves, minced
3/4 lb shiitake mushrooms or 3/4 lb button mushroom, wiped clean and stems removed
1 lb firm tofu, rinsed, patted dry, and sliced 1/2 inch thick
1 quart baby spinach leaves

Steps:

Preheat the oven to 375°F.
In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.
Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.
Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.

Nutrition Facts : Calories 229.2, Fat 12.2, SaturatedFat 2, Sodium 1558.3, Carbohydrate 19.8, Fiber 4.6, Sugar 9.9, Protein 15.4

GARLIC GINGER TOFU

Garlic Ginger Tofu image

This easy, braised tofu dish is great served with steamed rice and vegetables.

Provided by Syd

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu

Time 45m

Yield 8

Number Of Ingredients 6

Ingredients

3 tablespoons canola oil
2 teaspoons minced garlic
2 teaspoons minced fresh ginger root
1 lime
1 tablespoon tamari, or to taste
2 pounds firm tofu

Steps:

Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari, and stir to coat. Cover, and continue cooking for 20 to 30 minutes.
Squeeze lime juice over tofu before serving.

Nutrition Facts : Calories 216.4 calories, Carbohydrate 6.2 g, Fat 15.2 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 1.8 g, Sodium 141.9 mg, Sugar 0.2 g

GARLIC GINGER TOFU

Garlic Ginger Tofu image

From All Recipes. I don't think I would cook this for a full 30 minutes. Update: This works as written, but I think it would be easier to marinate the tofu in the ginger, garlic and soy sauce and then add it to a greased pan. Very tasty though.

Provided by dicentra

Categories One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons canola oil
2 teaspoons minced garlic
2 teaspoons minced fresh gingerroot
1 lime
1 tablespoon tamari
2 lbs firm tofu

Steps:

Heat oil in a wok or skillet over medium heat.
Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari, and stir to coat.
Cover, and continue cooking for 20 to 30 minutes.
Squeeze lime juice over tofu before serving.

Nutrition Facts : Calories 131.2, Fat 10, SaturatedFat 1.4, Sodium 139.7, Carbohydrate 3.2, Fiber 1.3, Sugar 0.9, Protein 9.6

MUSHROOM MAPO TOFU

Mushroom mapo tofu image

Enjoy this plant-based version of Chinese mapo tofu served with jasmine rice and steamed greens. Meaty shitake mushrooms and firm tofu make a great combo

Provided by Ching-He Huang

Categories Dinner

Time 18m

Yield Serves 4

Number Of Ingredients 16

Ingredients

400g fresh firm tofu block
2 tbsp rapeseed oil
2 garlic cloves, finely chopped
2.5cm piece ginger, peeled and finely grated
1 red chilli, deseeded and finely chopped
150g fresh shitake mushrooms, sliced to 1cm strips
1 tsp dry toasted whole Sichuan pepper
1 tbsp chilli bean paste
2 tbsp dark soy sauce
2 tbsp Shaoxing rice wine or dry sherry
250ml cold vegetable stock or mushroom stock
2 tbsp Chinkiang black rice vinegar
2 tbsp tamari or low-sodium light soy sauce
1 heaped tbsp cornflour
large pinch of toasted ground Sichuan pepper, to garnish
3 spring onions, trimmed and sliced

Steps:

Drain the tofu and press gently with kitchen paper to remove any excess moisture. Alternatively, you could place the tofu on a clean tea towel, place a clean medium chopping board over the top and leave for 10 mins to press out any excess moisture. Slice into 1.5 x 1.5cm sized chunks.
Mix all of the sauce ingredients together in a jug.
Heat a wok over a high heat and drizzle in the rapeseed oil. Add the garlic, ginger and chillies and stir for a few seconds. Tip in the mushrooms and stir-fry for a few seconds, then add the Sichuan pepper and the tofu, gently stirring. Add the chilli bean paste and dark soy sauce, followed by the Shaoxing rice wine or sherry. Pour in the sauce ingredients, stir everything to combine, and bring to the bubble, cooking for 1 min.
Transfer to a serving plate and sprinkle over the ground toasted Sichuan pepper and spring onions to serve.

Nutrition Facts : Calories 233 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.83 milligram of sodium

Tips:

Use extra firm tofu for the best texture. Extra firm tofu holds its shape better than softer tofu, making it less likely to crumble when cooked.
Press the tofu before cooking to remove excess moisture. This will help the tofu to absorb the marinade and cook evenly.
Marinate the tofu for at least 30 minutes. This will allow the tofu to soak up the flavors of the marinade.
Cook the tofu over medium heat. This will help to prevent the tofu from burning.
Stir-fry the tofu until it is golden brown and crispy. This will give the tofu a delicious flavor and texture.
Use a variety of vegetables in your stir-fry. This will add color, flavor, and nutrients to your dish.
Serve the stir-fry over rice or noodles. This will make a complete and satisfying meal.

Conclusion:

This garlic ginger tofu with mushrooms is a delicious and healthy dish that is easy to make. It is a great option for a quick and easy weeknight meal. The tofu is crispy and flavorful, the vegetables are tender and colorful, and the sauce is savory and addictive. This dish is sure to please everyone at your table.