Garlic-Ginger Tofu with Mushrooms and Scallions

It's hot outside. None of us want to turn our stoves on, or exert much energy for making dinner besides maybe some chopping and stirring. Maybe.

I get it. But, if you're like me - meaning, without a grill - you sometimes get the urge to whip something up in the kitchen, no matter how high you have to blast the A/C. Am I right? However, that dish you're whipping up needs to be worth every drop of sweat. And that's where this recipe comes in.

Here, tofu is baked to crispy perfection (like the tofu in this recipe was), and then immediately marinated in an Asian-inspired dressing complete with soy sauce and plenty of fresh garlic and ginger. It's then tossed with 'shrooms, scallions, and more soy sauce, fresh garlic, and fresh ginger (and a drizzle or two of Sriracha, because...why not?).

The end result is a healthy, savory, incredibly flavorful dish that - despite having to turn your oven on for - doesn't take long to whip up. Take that, sweltering summer heat.

Garlic-Ginger Tofu with Mushrooms & Scallions
Yields: 4 servings

Tofu Marinade:
-1 tablespoon low-sodium soy sauce
-Drizzle of extra virgin olive oil
-1 clove garlic, minced
-1 teaspoon minced fresh ginger
-Salt and black pepper

Everything Else:
-16-ounce package of extra firm tofu, drained and cut into 1/2-inch cubes
-2 tablespoons extra virgin olive oil
-1 clove garlic, minced
-1/2 teaspoon minced fresh ginger
-8-ounces mixed mushrooms, chopped (or your favorite kind of 'shroom!)
-3 scallions, thinly sliced
-1 teaspoon low-sodium soy sauce
-1 teaspoon rice vinegar
-Drizzle of Sriracha (optional)
-Salt and black pepper, to taste

Directions:
1.) Heat oven to 425 degrees F. Spread the tofu on a non-stick baking sheet in a single layer. Drizzle with a little olive oil and sprinkle with salt and pepper. Roast for 25 minutes or until crispy on the outside and slightly browned, turning tofu at least once so it browns on all sides.
2.) While tofu is baking, whisk together soy sauce, a healthy drizzle of olive oil, garlic, ginger, salt, and black pepper. As soon as tofu is done cooking, transfer it to a bowl and pour over marinade. Toss to coat, and let sit for 20-30 minutes.
3.) While tofu marinades, heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add garlic and ginger and cook, stirring frequently, until fragrant (about 30 seconds). Add mushrooms and scallions, and cook for about 3-5 minutes, or until mushrooms begin to brown.
4.) Add soy sauce, rice vinegar, and Sriracha; season with salt and black pepper. Let cook until soy sauce and vinegar have reduced slightly. Add marinated tofu to the pan and toss to coat.
5.) Serve over rice, garnished with scallions and raw cashews. (Cashews are optional but highly recommended!).

That fried tofu, though. So crispy, and so willing to soak up every last bit of flavor. 

Trust me: It's worth turning your oven on for this.