- 2 Tbs. Soy sauce
- 2 Tbs. Agave nectar or coconut nectar
- 1 Tbs. Sesame oil
- 1 tsp. sesame seeds
- 3 Cloves garlic, minced (approximately 1Tbs.)
- 2 Tbs. coconut oil
- ½ block ( 6oz.) of firm/extra firm tofu, warp in paper towel for 5 min to get rid of excess water then cut into ½”x1/2″ cubes (If you are using only tofu, use whole 14oz. block)
- 3 cups (8 oz.) Beech mushrooms (You can substitute to any other mushrooms)
- 2 green onions, chopped
- In a small mixing bowl, combine soy sauce and next 4 ingredients(until minced garlic), set aside.
- Heat a large skillet over medium hight heat; add oil and swirl to coat. Add tofu cubes carefully and spread out evenly. Toss or stir around every 2 to 3 minutes so they will brown up evenly about 7 to 8 minutes. If it takes too long, increase heat to high.
- When tofu browned up all sides, add mushrooms and combine with tofu. Cook for 3 minutes, but don’t stir too much- so mushrooms will turn nicely golden brown.
- Stir in sauce we made earlier, cook for a minutes. Moisture should evaporates quick.
- Remove from heat, and stir in green onion.
- Serve with warm cooked rice and sprinkle with some sesame seeds and green onion right on top if you have any.