You know when you see something somewhere and it looks really good…except it’s not vegan…so you pass. Well, this is one of those recipes. I kept seeing images of this sticky sauce online and instantly knew I had to veganize it! And here it is! STICKY BOURBON TOFU AND MUSHROOMS. And, yes, it’s just as good as it looks!! Deliciously sweet and sticky with a deep bourbon flavor. Perfect served with a side of rice and some steamed broccoli.
The Easy Marinade for this Sticky Bourbon Tofu and Mushrooms includes:
- Soy Sauce
- Brown Sugar
- Bourbon (or Apple Juice)
- Ketchup
- Water
- Garlic
- Ginger
- Crushed Red Pepper Flakes or Sriracha (Optional)
Easy to Make!
Tear the tofu into bite-sized pieces and transfer to marinade. Let mixture sit in the fridge for at least 4-6 hours, or overnight, if you have time. The longer the better!
Remove tofu from marinade and coat each piece with cornstarch and a little baking powder. SAVE THE MARINADE! We’ll use this later.
Bake the tofu at 400°F for 15 minutes, remove from oven and flip pieces over. Then, turn the oven temperature down to 375°F and cook tofu for another 15-20 minutes.
While your tofu is baking, begin to sauté the mushrooms in a skillet with a little vegan butter.
When mushrooms have turned a golden brown, add the remaining marinade and simmer for at least 20 minutes to allow the bourbon to reduce and evaporate. Don’t worry, nobody will get drunk! But in case you’re worried, you can swap the liquor for some apple juice or apple cider. It will still be really good!
Once sauce has simmered, add a little cornstarch slurry to thicken.
Finally, add the baked tofu back to the sauce and stir to coat. Serve with white or brown rice and steamed veg. Garnish with sliced green onions and some sesame seeds.
Here’s a few other marinated tofu recipes!
Salsa Macha Tofu Bowl with Chipotle-Lime Vinaigrette
Jerk Tofu with Coconut Cream Sauce
Sticky Bourbon Tofu and Mushrooms
Ingredients
- 16 Ounces Extra Firm Tofu I like the Trader Joe's High Protein, Organic, Super Firm Tofu
- 8 Ounces Mushrooms
- 1 tablespoon Vegan Butter
- 3 tablespoon Cornstarch
- ½ teaspoon Baking Powder
- 3 tablespoon Water
- Green Onions
- Sesame Seeds
Bourbon Marinade
- ¼ Cup Reduced Sodium Tamari or Soy Sauce
- ¼ Cup Brown Sugar
- ¼ Cup Bourbon Or Apple Juice
- ¼ Cup Ketchup
- ¼ Cup Water or Veg Broth
- 2 Garlic Cloves Minced
- 1 teaspoon Minced Ginger
- Crushed Red Pepper or Sriracha – Optional If you like it hot!
Instructions
- Press your tofu to release water for at least 15 minutes
- Mix all marinade ingredients together
- Cube tofu or tear into bite-sized pieces and add to marinade. Let sit in fridge for at least 4-6 hours, overnight preferably
- Remove tofu BUT SAVE THE MARINADE!
- Preheat oven to 400°F
- Mix 2 tablespoons of cornstarch with ½ teaspoon of baking powder
- Coat tofu with cornstarch/baking powder mix and spread on baking sheet
- Bake tofu at 400°F for 15 minutes
- Remove tofu and flip pieces. Turn oven down to 375°F and bake for another 15-20 minutes
- While tofu is baking, start to sauté mushrooms in a little vegan butter
- Once mushrooms have turned golden brown, add the marinade to skillet and simmer for about 20 minutes, stirring occasionally
- Make cornstarch slurry by mixing 1 tablespoon of cornstarch with 3 tablespoons of water
- Add slurry to mushrooms and sauce and stir. Sauce will thicken
- Remove tofu from oven and add to the bourbon sauce. Top with sliced green onions and sesame seeds. Serve with rice and steamed veg!
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