If your family does not like tofu, you should definitely try this recipe. So far everyone who tried it became converted into a tofu-lover.

And in case you wondered if tofu was good for you, here are some of the benefits:

  • tofu is very rich in iron, providing more than 30% of the Daily Value of this important mineral in only 4oz
  • the same serving of tofu covers more than a third of the Daily Value of calcium
  • tofu is a great source of protein, especially important for those who follow vegetarian diets

Tofu is a bland food which makes it a great “vehicle” for all the amazing flavors you can create with spices and seasonings. I used chopped garlic, ginger and soy sauce in my stir-fry but it also tastes great in curry dishes, miso soup, smoothies and puddings (silken tofu works best for smoothies and desserts).

Stir-fried tofu with mushrooms and celery


  • 1 pack (14oz) of extra-firm tofu
  • 2 tablespoons of canola oil, divided
  • 1/2 teaspoon chopped ginger (I buy mine jarred at Whole Foods Market)
  • 1/2 teaspoon chopped garlic
  • 2 stalks of celery, sliced
  • 6-7 medium white mushrooms, sliced
  • 1/4 cup soy sauce
  • 1 teaspoon toasted sesame oil


  • Wrap the tofu in a tea towel and place it between two plates with a heavy object on the top plate (a book or a can will do the trick). Leave it to drain for about an hour. I usually do it the night before or in the morning while I am packing lunches and getting ready for the day.
  • Cut the tofu into 1-inch squares.
  • Heat 1 tablespoon of canola oil in a wok or a regular frying pan and pan-fry the tofu cubes over medium-high heat until crisp and golden on the outside. You may need to do it in two batches depending on the size of your pan. Do not rush to flip them over, allow a nice crust to form first, otherwise the tofu will stick to the pan.
  • Take the tofu out of the wok/pan, add another tablespoon of canola oil, ginger and garlic and stir-fry for about a minute. Add the mushrooms and celery and stir-fry it for 2-3 minutes.
  • Add the soy sauce, tofu and stir-fry for another minute or two. Stir in the dark sesame oil.
  • Serve with rice or noodles. I also prepared a simple miso soup to go with it.
  • Enjoy!