Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
4
Low
Nutrition per serving
Calories238.8 kcal (12%)
Total Fat16.9 g (24%)
Carbs10.3 g (4%)
Sugars2.2 g (2%)
Protein13.5 g (27%)
Sodium633.3 mg (32%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 x 14 ozextra-firm tofu
block, drained

3 Tbspvegetable oil
divided

12 ozmixed mushrooms
such as maitake, shiitake, and/or oyster, stems trimmed, torn into 2" pieces

3celery stalks
thinly sliced on a diagonal

1 x 2 "ginger
piece, peeled, thinly sliced

0.5serrano chile
thinly sliced

3 Tbsplow-sodium soy sauce

1 tsptoasted sesame oil

kosher salt

1lime
halved

½ cupcilantro
coarsely chopped

short-grain rice
Cooked, for serving
Instructions
Step 1
Cut block of tofu into thirds crosswise, then cut each piece crosswise again into 3 pieces (you should have 9 square-ish pieces). Pat dry with paper towels.
Step 2
Heat 2 Tbsp. vegetable oil in a large skillet, preferably nonstick, over medium-high. When oil is shimmering and easily slides across surface of pan, cook tofu, undisturbed, until golden brown underneath, about 4 minutes. Turn and continue to cook until browned on second side, about 4 minutes. Transfer tofu to a plate, leaving oil in pan.
Step 3
Pour remaining 1 Tbsp. vegetable oil into skillet and heat over medium-high until shimmering. Add mushrooms to pan and cook, undisturbed, until crisp around the edges and browned underneath, about 4 minutes. Give mushrooms a toss and continue to cook, tossing often, until browned in most spots, about 4 minutes longer. Add tofu, celery, ginger, chile, soy sauce, and sesame oil to pan. Season lightly with salt and cook, tossing often, until celery is crisp-tender, about 3 minutes. Remove from heat and squeeze in lime juice. Scatter cilantro over and toss once more.
Step 4
Divide rice among bowls. Top with tofu and mushroom stir-fry.
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