What could be a better combination than tofu, portobello mushrooms, avocado, and sriracha? Pretty much nothing. I believe than both my dog Hart and my cat Patches agree. Oh yeah, my husband likes it too. Looking for a recipe that tastes complex but is very simple to make. Here you go!Ingredients:
- 8 oz of firm Tofu (1/2 a package)
- 8-10 portobello mushrooms (quartered & stems removed)
- 1 avocado, ripe
- 1/4 c plain greek yogurt
- 2-4 tbsp sriracha (depending on how spicy you like it)
- 1/4 c brown sugar, packed
- 1 tbsp cornstarch
- 1/4 c soy sauce
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 2 tbsp honey
Directions:
The first step is to create the teriyaki sauce. Add the soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water in a saute or sauce pan over a medium heat and bring to a simmer.
While waiting for the sauce to simmer, whisk together the cornstarch and 1/4 cup water in a small bowl and set aside.
When the sauce begins to simmer, stir in the cornstarch mixture until thick enough to coat the back of a spoon. Remove from the stove and let cool to room temperature.
Begin cutting the portobello mushrooms into 1/4ths while waiting for the sauce to cool. Also, cut the tofu into 4 slices. When the sauce has cooled, place the mushrooms and tofu into a pan with the sauce. Place in the refrigerator to absorb for 30 minutes to 6 hours. It all depends on when you feel like doing the prep work and how sweet you'd like your tofu!
Heat the first of two saute pans on medium heat. Remove the mushrooms from the first pan with a slotted spoon and place them into the heated saute pan. Cook for around 8-10 minutes or until mushrooms are to your preferred texture.
Heat the second saute pan to a medium-high heat. Place the tofu in the pan with about 1/4 cup of the teriyaki sauce. Cook on each side for about 3-5 minutes or until golden brown.
White the tofu and mushrooms are cooking, make instant rice to serve everything over. I used a long grain rice so started to prior to the cooking.
To make the avocado sriracha sauce: Cut the avocado in half, remove the skin, and the pit. Throw into a food processor, add the 1/4 cup greek yogurt, and sriracha. Mix until well blended.
Plate your rice, tofu, top with mushrooms, extra teriyaki sauce, and finish with the avocado sriracha. You can always add a little sesame seeds or green onions for presentation.
Hope you enjoy the recipe! I know my dog Hart did.
Heat the second saute pan to a medium-high heat. Place the tofu in the pan with about 1/4 cup of the teriyaki sauce. Cook on each side for about 3-5 minutes or until golden brown.
White the tofu and mushrooms are cooking, make instant rice to serve everything over. I used a long grain rice so started to prior to the cooking.
To make the avocado sriracha sauce: Cut the avocado in half, remove the skin, and the pit. Throw into a food processor, add the 1/4 cup greek yogurt, and sriracha. Mix until well blended.
Plate your rice, tofu, top with mushrooms, extra teriyaki sauce, and finish with the avocado sriracha. You can always add a little sesame seeds or green onions for presentation.
Hope you enjoy the recipe! I know my dog Hart did.
