Oh yeah, doesn’t that sound awesome?
Really, if you’ve never liked tofu, this is a good place to start. The time in the oven does away with the squishy cloudlike blandness, reducing the tofu to crispy-edged little hunks of protein and the mushrooms to an intensely flavored chewy adjunct. It really is good.
As a bonus, once the initial chopping is done, this dish requires very little tending – it goes in the oven and requires only an occasional stir.
This is a fine thing to toss with just about any stir-fry. The reason for doing it in the oven is that browning tofu in a pan takes a lot of time, attention, and oil, and adds enormously to the time it takes to get a stir-fry together. If you can do the tofu part in the oven, where it can tend itself, everything else goes much easier. At the end, serve yourself your rice, stir-fry, and then some tofu and mushrooms on top.
There is garlic powder in this recipe, which I hardly ever use – I have it on hand for garlic bread. Sure, I love bruschetta with fresh garlic rubbed across its surface, but I also like the more pedestrian butter and garlic salt broiled until bubbling. The reason it’s here is because fresh garlic would scorch, and the idea of the dish is really more in line with that broiled garlic bread. You could make this without the garlic powder and then toss in a couple cloves of fresh garlic at or near the end, which I’m sure would be wonderful as well, but the idea was for this to be easy.
Now you know I’m a garlic powder apologist. (That phrase does not currently appear on Google…am I the first?)
Preheat oven to 450 degrees.
1 lb. extra-firm tofu, drained and thoroughly patted dry (I’ve used Nasoya and White Wave in this recipe with equal success), then cut into 1/2” squares.
1-6 oz. package cremini mushrooms (look for “baby bellas” if they’re not labeled as cremini), stems removed, cleaned, and finely chopped
1 T. fresh ginger, minced
1/2 t. ginger powder
1/2 t. garlic powder
1 t. paprika
2 T. tamari
2 t. sesame oil
a squeeze of lemon juice
salt to taste
Place the tofu and mushrooms in a 13×9 glass baking dish. Combine the seasoning ingredients and pour over the tofu. Toss all ingredients to combine. Place in the oven on the middle rack, and roast, stirring every ten minutes or so, until the tofu is well-colored, the mushrooms have reduced in volume, and the whole mixture is more dry. This will take 30-40 minutes. The tofu will continue to firm up and shrink after it is removed from the oven, so it does not need to be completely dry when removed from the heat.
This method is also quite nice when the mushrooms are replaced with red peppers.