Crispy Tofu & Mushroom Stir-Fry

Pat the tofu dry with paper towels.

In a large nonstick skillet, heat 2 Tbsp of vegetable oil over medium-high heat. When the oil is shimmering and easily slides across the surface of the pan, cook tofu, undisturbed, until golden brown underneath, about 4 minutes. Turn and continue to cook until browned on the second side, about 4 minutes. Transfer tofu to a plate, leaving oil in the pan.

Pour the remaining 1 Tbsp of vegetable oil into the skillet and heat over medium-high until shimmering. Add the mushrooms to the pan and cook, undisturbed, until crisp around the edges and browned underneath, about 4 minutes. Give mushrooms a toss and continue to cook, tossing often, until browned in most spots, about 4 minutes longer.

Add the tofu back into the pan, along with the celery, ginger, serrano chile, soy sauce, and sesame oil. Season lightly with kosher salt and cook, tossing often, until celery is crisp-tender, about 3 minutes.

Remove from heat, add lime juice, and stir. Scatter cilantro over and toss once more.

Divide cooked rice among four bowls. Top with tofu and mushroom stir-fry and serve hot.