Marinated Tofu with Tahini Asparagus and Pearl Oyster Mushrooms

Have you been curious about the fate of the pearl oyster mushrooms from the Back To The Roots kit?  (They were delicious.)

Nikhil e-mailed me and said something like our crop was record-breaking.  :)  What else could you expect from me?  (I’m sure it was beginner’s luck.)  I took a few more pics to show you how they fared until we harvested them.
This was right before we harvested them.

Aren’t they gorgeous?!  We were pretty proud of ourselves.  We actually grew mushrooms, harvested them, and ate them.  Amazing.

My husband tossed a bunch into a Thai curry and I made marinated tofu last night with asparagus and mushrooms on the side. So good. I can’t wait to order a replacement bag for my mushroom kit so we can grow more.  We soaked the bag again and now we’re waiting to see if we’ll be lucky enough to get a second crop. Crossing my fingers!

We eat tofu at least once a week.  It’s one meal that for sure every single person in our family will not only eat, but enjoy.  I saw this recipe from Kalyn’s Kitchen on Twitter and couldn’t get it out of my mind. So we ate tofu for dinner. I usually do a similar marinade, but have never added the scallions before.  I forgot the ginger!  I was in a big hurry to be somewhere and it slipped my mind.  But you won’t forget, will you?

Don’t be scared of tofu, when prepared properly, it is out-of-this-world delicious. Letting it marinate in a very flavorful sauce is the only way to go.

Marinated Tofu with Tahini Asparagus and Pearl Oyster Mushrooms
makes enough for 4-5 people


1/2 cup soy sauce (I use reduced-sodium GF tamari)
2 Tbsp. rice wine vinegar
1 Tbsp. honey
1 tsp. toasted sesame oil
1/2 to 1 tsp. sambal oelek (red chili paste)
3 scallions, sliced
1 Tbsp. tahini (sesame seed paste)
canola oil, for frying
1 (10-12 oz.) package extra-firm tofu, cut into small rectangles (about 24, depending on the size)
1 bunch of asparagus, ends snapped off, cut into 1″ pieces
8-10 oz or more pearl oyster mushrooms (or whatever you can find at the market)
Hot, cooked Japanese sticky rice


Whisk together the soy sauce, rice wine vinegar, honey, sesame oil, sambal oelek and scallions. Place the tofu rectangles into a shallow, rimmed dish and pour the marinade over the tofu. Allow to marinate for at least 30 minutes, turning the tofu over halfway through, or up to a few hours. (The longer you marinate the tofu, the stronger the flavor will be.) Reserve the marinade for later.

Heat a nonstick skillet over medium-high heat, drizzle a little canola or other flavorless oil into the skillet. Add the tofu, working in batches if needed, and cook for a few minutes per side until golden brown. Remove to a plate and cover to keep warm.

Add a little more oil to the skillet and add the asparagus pieces. Stir fry until they turn bright green and remove to a clean bowl; the asparagus will not be fully cooked at this point. Add a little more oil and add the mushrooms to the skillet. Cook until they start to soften a bit and take on some nice color. Transfer the mushrooms to a clean bowl. Add the asparagus back to the skillet. Pour about half of the reserved marinade into the skillet and toss to coat with the sauce. Add the tahini and stir well. Continue cooking for a few more minutes. Alternately, you can add the mushrooms to the pan with the asparagus, marinade, and tahini. (We tried both and it was good either way).

To serve, place some hot rice into a bowl. Top with a few pieces of tofu, some asparagus and mushrooms.

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