• 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
  1. In a small mixing bowl, combine soy sauce and next 4 ingredients(until minced garlic), set aside.
  2. 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.
  3. 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.
  4. Stir in sauce we made earlier, cook for a minutes. Moisture should evaporates quick.
  5. Remove from heat, and stir in green onion.
  6. Serve with warm cooked rice and sprinkle with some sesame seeds and green onion right on top if you have any.
  7. Enjoy!