Crispy tofu and mushroom medley


To most people who know me, it’s no surprise that within a week of getting engaged, I had already planned out my entire wedding (read: planned, not executed). So what if I’d been secretly bookmarking dozens of dream wedding ideas for years?! At least I didn’t create a public Pinterest wedding board before getting engaged like my mom did! (In her defense, she didn’t realize it was public). Now you see where I get it? Planning is in my genes – I can’t help it. A week later, my good friend Corey come through town for a weeknight slumber party to hear all about the wedding details, and in exchange, I cooked her this dish for dinner.

My pre-wedding diet includes cutting down on pastas and breads, and amping up the amount of vegetables I consume. And somehow, all I craved was pasta. That’s how it works right? As soon as you tell yourself “no x,” all you want is x. I usually cave into temptation and serve up a heaping bowl of noodles, but not this time! This time I will resist! And I did. Replacing stringy pasta with enoki mushrooms. I’m all about substituting healthier options in for pasta and enoki mushrooms are one of my favorite things to eat. Win win. The long skinny mushrooms totally satisfied my pasta craving while keeping the dish light and healthy.

I knew tofu was up there on Corey’s list of least-preferred foods, but when I pressed her, she only said that she never liked it before. I set out to change that. I’m pretty sure I succeeded because after her first bite, she started plotting ways to sneak tofu into her meat-loving husband’s dinner (so keep an eye out, Dave). Crispy pan-friend tofu is leaps and bounds tastier than the soggy mushy substance that usually comes to mind when people think of tofu. Combine it with enoki mushrooms and a sesame soy sauce and you’ve got a crazy delicious healthy meal.

You can even toss it over some white rice if your fiancé needs all the extra carbs he can get to prepare for his upcoming marathon. And SPEAKING OF MARATHONS, Lucas placed TENTH overall in his very first marathon a couple of weeks ago. Two hours and 55 minutes to run 26.2 miles on a Sunday morning the day after a Saturday night wedding celebration. Oh, you know, no big deal. He makes it look so easy, doesn’t he? Ha! Looks like we’ll be going to Boston a year earlier than his original goal. So very proud of him!

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  1. Veronica says:

    What a wonderful recipe and great photo of Lucas!

  2. Danielle says:

    Looks delicious! Love baby bok choy :)

  3. Snix, you’re such a cutie. Love the dish. Makes tofu look delectable. You’re right though – the guys do need something more….rice, potatoes, etc

  4. What a fantastic use of Enoki Mushrooms! Very creative and delicious recipe. Have fun wedding planning and thanks for t=sharing such goodness!!


  5. Sheri says:

    Beautiful photos! Looks yummy!

  6. I think this recipe will help me trying to convince hubby to like tofu. :)

  7. What a beautiful dish! I love all the parts of this, and the sauce on top looks delicious.

  8. My mouth is watering. Wow, this looks amazing.

  9. Celine says:

    I was looking for a simple tofu dinner recipe and decided to try yours. In truth a variation since I did not have all your ingredients. Here is my variation: used baby bella mushrooms and sautéed them w garlic slices. Used your sauce recipe, but did not measure…I just winged it. I had arrugala and love it raw so this is how I layered it.
    Fresh arrugala, tofu fried and cut into bite size pieces, mushrooms, sauce and topped w cilantro. Enjoyed it very much…Thank you.

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