Mushroom Tofu with Soba

I love mushrooms, any kind. I subscribe to the Provisions Mushroom Farm CSA program, and I truly look forward to my weekly allotment of delicious, fresh mushrooms. While mushrooms can often have a soft, even mushy, feel, fresh mushrooms actually have a particular crispiness.

When I cook mushrooms, I don't want to over-power their flavors with strong sauces. I enjoy their original delicate, earthy taste. The following recipe is great with a glass of dry white wine and an heirloom tomato salad. Give it a try.


Serves 2

1 tbsp canola oil½ lb medium tofu, cut into ¼ inch slices

1 ½ tbsp canola oil, can be substituted with butter for a more creamy taste

½ tbsp sesame seed oil

½ tbsp chopped ginger

3 spring onions, thinly sliced

2 cloves of garlic, chopped

¾ lb mixed mushroom, sliced

Pinch of sugar

2 tbsp dry white wine

1 tbsp arrowroot powder dissolved in ½ c mushroom broth

Salt and pepper to taste

4 oz soba noodle


  • Heat 1 tbsp. canola oil over medium heat.

  • Drop in tofu slices.

  • Sprinkle with a pinch of salt and let it brown (about 3 minutes).

  • Flip the tofu slices over.

  • Sprinkle with a pinch of salt and cook until brown (about 2 minutes).

  • Plate the tofu and set aside.

  • While the tofu is cooking, cook soba in boiling water according to package instruction.

  • Plate the soba and set aside.

  • Heat remaining canola oil and sesame seed oil over medium heat.

  • Stir in ginger and cook for about 30 seconds.

  • Add in the white part of the spring onions and cook until soft (about 1 minute).

  • Add garlic and stir till it is aromatic (about 1 minute).

  • Add mushrooms.

  • Sprinkle with sugar and salt.

  • Add wine and stir.

  • Lower heat and cook till the mushrooms are soft (about 3 minutes).

  • Stir in remaining spring onions and let it cook for about 1 minute.

  • Add arrowroot mixture to thicken the mushroom sauce.

  • Add pepper to taste.

  • Spoon over fried tofu.

  • Serve immediately.


Enjoy your meal.

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