Vegan Tofu and Mushroom Skillet

In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, maple syrup, vegetable broth, and cornstarch until smooth. Set the sauce aside.

Heat the olive oil in a large skillet over medium-high heat. Add the cubed tofu in a single layer and pan-fry for 6 to 8 minutes, turning occasionally, until golden and slightly crisp on all sides. Remove the tofu from the skillet and set aside.

In the same skillet, add the sliced cremini mushrooms. Sauté for 4 to 5 minutes until they release their moisture and start to brown.

Reduce the heat to medium. Add the minced garlic and grated ginger to the mushrooms, stirring constantly for about 1 minute until fragrant.

Return the cooked tofu to the skillet with the mushrooms. Give the sauce mixture a quick stir and pour it directly into the pan.

Simmer everything together for 2 to 3 minutes, stirring gently, until the sauce thickens and coats the tofu and mushrooms evenly.

Remove from heat, garnish with chopped green onions, and serve immediately over warm jasmine rice.