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Served tofu with vegetables over rice.

Portobello Mushrooms with Pineapple & Fennel in Garlicky Sauce

5 from 1 vote
I'm happy to share one of my absolute favorite recipes: Portobello Mushrooms with Pineapple & Fennel in Garlicky Sauce. Prepare to embark on a flavor journey about taking simple ingredients and turning them into something extraordinary. Every bite has a delightful blend of savory portobello mushrooms, juicy pineapple chunks, crisp fennel, and a rich garlicky sauce. 
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian Cousine Inspired
Ingredients Method Notes

Ingredients
  

  • 8 oz firm smoked spicy tofu (I use Jenny's Organic Five Spice Tofu)
  • 2 large portobello mushroom caps
  • 3 cloves garlic, chopped or minced
  • 1 cup fresh fennel, thinly sliced
  • 2 mini sweet peppers, thinly sliced 
  • 1 carrot, thinly sliced 
  • 1 cup fresh or canned pineapple chunks
  • 3 tbsp olive oil
  • 2 tbsp pomegranate molasses (I use Sultan Premium Pomegranate Molasses)
  • 1/2 cup low-sodium Tamari sauce (I use SAN-J Organic 50% Less Sodium Tamari lite)
  • 2 tbsp cornstarch
  • 1/4 cup water (or pineapple juice if using canned)
  • freshly ground pepper and salt to taste
  • dash of ground ginger and cayenne pepper to taste
  • For garnish: 2-3 sprigs of chopped green onions and thin shavings of one carrot, 3-4 sprigs of fennel leaves, 2 teaspoons roasted sesame seeds (optional)
  • 2 cups cooked Jasmine rice (or rice of your choice)

Method
 

  1. Prepare Ingredients.
    Uncut vegetables, tofu and sauces.
  2. While cooking your rice, gently pat dry your tofu between paper towels. Then, slice it into pieces about half an inch thick. Set it aside along with the pineapple chunks. These two ingredients will join the party towards the end since they don't need much cooking.
    Also, take this time to slice your veggies and mince the garlic.
  3. Heat a large stainless steel skillet over medium heat. Add olive oil, then toss the fennel, carrots, and peppers. Let them cook until tender, which should take about 12-15 minutes. Stir occasionally, being gentle with your veggies.
  4. Add the mushroom slices and let them cook for 4 minutes on each side. Carefully flip them using kitchen tongs.
  5. Now, it's time to add the Tamari sauce, pomegranate molasses, and minced garlic.
    Mushrooms and vegetables in sauce.
  6. Mix the cornstarch with 1/4 cup of water until it forms a smooth mixture. Add this to the skillet with the veggies and sauce.
    Let it cook until the sauce thickens, usually about 3-4 minutes. Lower the heat once it's nice and thick, and add tofu and pineapple. Give everything a gentle stir and let it cook for another 3-4 minutes.
  7. Sprinkle chopped green onions and save some for each serving.
  8. Once everything is perfectly cooked, it's time to plate up! Serve your flavorful creation over hot Jasmine rice and sprinkle with chopped green onions, carrot shavings, and fennel leaves for that extra touch of freshness.
    Served tofu with vegetables over rice.

Notes

• For the best experience, enjoy this dish fresh off the stove. The veggies' crispness and the sauce's richness are unbeatable when served hot.
• Don't hesitate to adjust the ingredient quantities based on your preferences or desired servings.
• This dish reheats wonderfully and makes for a delicious next-day meal.
Pro Tip: If you cannot find Jenny's Organic Smoked Five Spice Tofu, you can easily substitute it with firm organic tofu. Add a dash of smoked paprika to amp up the flavor and achieve that smoky goodness you crave.
With this recipe in your repertoire, you'll have a go-to dish that's sure to impress. Enjoy every flavorful bite!