When you think of tofu, you may not immediately associate it with bold, savory flavors. But this recipe for seared tofu with bacon, shiitakes, and chives will completely change your perception of this versatile ingredient.
Perfect for a quick yet indulgent dinner, this dish combines crispy tofu with smoky bacon, earthy mushrooms, and a subtle hint of freshness from the chives. This recipe offers a balance of textures and flavors that feel both luxurious and comforting.
Why This Recipe Is Ideal for Dinner
Dinner often calls for something hearty but not overly complicated. This recipe delivers on both fronts.
The combination of golden, pan-seared tofu and crispy bacon creates a satisfying base, while the shiitake mushrooms add depth and umami. A quick sauce made with soy sauce, mirin, and stock ties everything together with a slightly sweet and savory finish.
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
The best part? It only takes about 20 minutes to prepare, making it ideal for busy weeknights. Pair it with steamed rice or a crisp winter salad for a complete meal that doesn’t sacrifice flavor for convenience.
Tips for Perfectly Seared Tofu
Achieving perfectly seared tofu requires a few simple but important steps. Start by patting the tofu dry thoroughly. Removing excess moisture ensures that it develops a crispy exterior rather than steaming in the pan.
Use a high-heat oil like peanut or safflower oil to prevent sticking and achieve a golden crust. Another tip is to let the tofu cook undisturbed for a few minutes on each side.
This allows the exterior to caramelize beautifully. The pan should be hot enough to create a slight sizzle, but not so hot that it burns the tofu or smokes excessively.
Substitutions & Modifications
This recipe is highly adaptable, making it a great choice for those with dietary restrictions or preferences.
- Vegetarian Option: Skip the bacon and double the mushrooms for a hearty, meat-free alternative. You can also add a pinch of smoked paprika to mimic the bacon’s smoky flavor.
- Gluten-Free Alternative: Use tamari instead of soy sauce, and ensure your stock is gluten-free.
- Low-Carb Version: Serve this dish alongside a bed of cauliflower rice or zucchini noodles to keep the carbs in check.
The dish’s versatile nature ensures you can tailor it to suit your needs without sacrificing its delicious essence.
Serving Suggestions to Elevate Your Meal
For a complete dinner, consider pairing this recipe with sides that complement its bold flavors. Here are a few ideas:
- Steamed Jasmine Rice: The neutral flavor of rice allows the savory and smoky notes to shine.
- Winter Vegetable Salad: A fresh salad with kale, cabbage, and a tangy lime dressing adds a refreshing contrast to the richness of the dish.
- Roasted Vegetables: Caramelized Brussels sprouts or roasted sweet potatoes make for a cozy addition.
To finish, garnish the tofu with a generous sprinkle of fresh chives. The pop of green not only brightens the dish visually but also adds a delicate oniony flavor that ties everything together.
Why You’ll Love This Dinner Recipe
This seared tofu recipe strikes the perfect balance between indulgence and simplicity. The combination of crispy, golden tofu with smoky bacon and earthy shiitakes creates a restaurant-quality meal in the comfort of your own kitchen.
If you’re looking for a dinner recipe that impresses with minimal effort, this seared tofu with bacon, shiitakes, and chives is your answer.
Seared Tofu with Bacon, Shiitakes & Chives Dinner Recipe
Equipment
- 12-inch skillet
Ingredients
- 2 tablespoons peanut or safflower oil
- 1 package 14 to 16 ounces extra-firm tofu drained, patted dry, and sliced into ¾-inch-thick slabs
- Fine sea salt to taste
- 4 ounces fresh shiitake mushroom caps thinly sliced (about 1½ cups)
- 3 ounces thick-cut bacon or pancetta cut into ¼-inch pieces
- 2 scallions: white and light green parts thinly sliced; dark green parts sliced and reserved for garnish
- ¼ cup chicken or vegetable stock
- 2½ teaspoons soy sauce
- 2 teaspoons mirin
- Rice vinegar to taste
- Thinly sliced fresh chives for garnish
Instructions
- Heat the Skillet: Place a 12-inch skillet over high heat and let it heat thoroughly for about 5 minutes. Add the peanut or safflower oil and let it warm for around 30 seconds. Carefully place the tofu slices in the skillet and allow them to sear undisturbed for 2–3 minutes, until they develop a golden crust. Flip the tofu and repeat for another 2–3 minutes on the other side. If the pan smokes, it's a sign it's hot enough, so ensure proper ventilation. Once browned, transfer the tofu to a plate and season lightly with sea salt.
- Cook the Mushrooms and Bacon: Add the shiitake mushrooms, bacon, and the white and light green parts of the scallions to the skillet. Stir occasionally as the mixture cooks, allowing the mushrooms to soften and turn golden and the bacon to crisp up. This process should take about 3–4 minutes.
- Make the Sauce: Pour in the stock, soy sauce, and mirin, stirring everything together. Let the liquid cook down until it thickens slightly, which should take about 1 minute.
- Reheat and Serve: If the tofu has cooled, push the mushroom and bacon mixture to one side of the skillet. Add the tofu back to the pan and let it warm through completely. To serve, place the tofu on plates and spoon the mushroom and bacon mixture over the top, along with the sauce from the skillet. Finish with a splash of rice vinegar to taste, and garnish with fresh chives and the dark green scallion slices for added color and flavor.
Notes
- Pair this dish with steamed rice or Winter Vegetable Salad with Kale, Cabbage, and Thai Lime Dressing for a complete meal.
- To make the tofu extra crispy, press it for 15 minutes before cooking to remove excess water.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.