Three Alarm Tofu, Spinach, & Oyster Mushrooms


This recipe really made me happy! Everything seemed to turn out just right and tasted delicious. Best part was that it only took about half an hour to make! It was perfect portion sized and really healthy. Below is my exact recipe — feel free to substitute any protein of your choice. Also substitute-able: mirin for rice wine, potato starch for corn starch, sesame-soy dressing for sesame oil, chili powder for crushed red pepper, omit rooster sauce and/or flax. (P.S., I think I would like this without sausage, either full tofu, full seitan, or half tofu/half seitan)

  • 12 ounces firm tofu (we used half tofu and half sausage)
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon honey
  • 1 tablespoon potato starch
  • 2 teaspoons sesame-soy trader joe’s dressing
  • 1/4 teaspoon chili powder
  • 8 ounces oyster mushrooms, chopped
  • oil for cooking
  • 1 tablespoon ginger, peeled and chopped
  • 1 tablespoon garlic, chopped
  • 6 ounces baby spinach, chopped
  • 1 tablespoon flax seed
  • 1 squirt rooster sauce

Place the tofu on a paper towel and press down gently to try and soak up as much water as possible without breaking the tofu. Cut into 1/2 inch cubes. Whisk together the soy sauce, mirin, honey, cornstarch, sesame-soy, rooster sauce, flax, and chili powder. Add the tofu, and gently combine. Set aside for 30 minutes. Set a wok over high heat. Drizzle in oil (~2 tbsp) and swirl the pan around. Add the tofu from bowl using chopsticks (save marinade!). Stir occasionally and cook until the tofu is browned, about 2 minutes. Remove the tofu, add a little more oil and cook mushrooms, ginger, and garlic (and sausage in this case). Stir and cook for about two minutes. Add the spinach and the marinade. Cook until the spinach has wilted, and then add the tofu back in. Serve with white rice.


3alarm_1 This recipe has been deemed a "hit at home" and is one of the tastiest recipes on Hapa-tite!

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  1. Wow, this looks amazing! I can only imagine how delicious it would taste. Definitely trying this out myself.
    Thanks for the recipe.