Quick Spicy Tofu and Mushroom Stir Fry



  • 8 oz extra firm water packed tofu
  • 4 teaspoons cooking oil
  • 1 teaspoon hot chili sesame seed oil
  • ½ teaspoon white sesame seed
  • ½ black sesame seed
  • 2 cups sliced portabella mushroom
  • 3 cloves garlic thinly slices
  • ¼ cup thinly sliced onion
  • 2 teaspoons chili sauce
  • 1 teaspoons soy sauce
  • 2 tablespoons water
  • salt to taste


  • Drain tofu and wrap in a paper towel and leave for about 15-20 minutes to drain
  • Cut tofu into 1 inch cubes
  • Thinly slice mushroom and set aside.
  • Add 2 teaspoons cooking oil and sesame oil to a skillet and when hot add tofu and sauté until golden brown on all sides – about 10 minutes.
  • Reduce flame and add sesame seeds and sauté for another one to two minutes.
  • Transfer to a bowl taking care all sesame seeds are transferred to the bowl.
  • Now add the rest of the cooking oil to skillet and when hot add sliced porabella mushroom, garlic, and onion and sauté until mushroom is browned.
  • Mix chili sauce, soy sauce and water together
  • Add cooked tofu to skillet and sauce mix, salt and cook further one to two minutes until sauce thickens.
  • Serve hot with rice
  • Yields: 3 side dish

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