Golden Mushroom Glazed Tofu Recipe

Name: Golden Mushroom Glazed Tofu
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 12 oz block tofu; 1 can CAMPBELL'S® Condensed Golden Mushroom Soup; 3 tbsp reduced sodium soy sauce; 3 tbsp honey; 3 tbsp rice vinegar; 1/2 tsp crushed red pepper flakes; 1 tbsp cornstarch; 2 tbsp vegetable oil; 2 green onion, thinly sliced and white and green parts divided; 1 piece fresh ginger root, minced (1-inch)

Ingredients

12 oz block tofu
1 can CAMPBELL'S® Condensed Golden Mushroom Soup
3 tbsp reduced sodium soy sauce
3 tbsp honey
3 tbsp rice vinegar
1/2 tsp crushed red pepper flakes
1 tbsp cornstarch
2 tbsp vegetable oil
2 green onion, thinly sliced and white and green parts divided
1 piece fresh ginger root, minced (1-inch)

	PREP TIME 5m	COOK TIME 20m	TOTAL TIME 25m
YIELD 4 servings

Instructions

Drain tofu and pat dry with a kitchen towel or paper towels.
Cut the tofu in half and slice each half into six pieces.
Pat pieces again to dry. (The drier they are, the better the texture)
Whisk together the golden mushroom soup, soy sauce, honey, rice vinegar and red pepper flakes in a bowl to make the sauce.
Set aside.
Toss the tofu pieces with the cornstarch until they are lightly coated.
Heat oil in large non-stick skillet or pan over medium high heat.
Cook the tofu slices until golden brown and a little crispy, about 3 minutes per side.
Gently transfer cooked tofu to plate.
In same pan, add the whites of the green onion and ginger and cook for one minute over medium-high heat.
Whisk in soup mixture and let cook over medium heat, stirring often, until it makes a nice glaze, about 5 minutes (add up to 1/4 cup water for a thinner consistency).
Add tofu back to the pan where the soup is cooking, turning to coat and heat through.
Serve tofu over rice with steamed green vegetables and sprinkle with green onions.