Tofu Vegetable Stir Fry with Portobello Mushroom Beignet and Zen-Sational

Chef Bernard has included a great tofu dish with Zen-Sational fennel pollen spice blend that is not only healthy but is amazingly delicious. You get a true taste of what can be done wth tofu when mixed with great spices.

Author: Chef Bernard Guillas
Serves: 6

Tofu Ingredients

  • 1 package firm tofu
  • 2 Tbsp. mirin
  • 2 Tbsp. julienned pickled ginger
  • 2 Tbsp. water
  • 2 Tbsp. low sodium soy sauce
  • 1 Tbsp. brown rice vinegar
  • 1 clove garlic, crushed


  1. Gently rinse tofu under running water. Pat dry. Slice into 6 portions.
  2. Combine remaining ingredients. Pour over tofu slices. Let stand 2 hours.
  3. Drain. Cut into cubes. Reserve marinade for sauce. 
  4. Place in pan. Sear to golden. Turn over. Cook one minute. Set aside. Keep warm.

Yuzu Sauce Ingredients

  • 1 Tbsp. chopped cilantro
  • 1 Tbsp. yuzu juice
  • 1 orange, zested
  • To taste: hot chili oil


  1. Combine reserved marinade with all above ingredients.

"Zen-Sational" Vegetables Ingredients

  • 1/2 cup cauliflower florets
  • 1/2 cup broccoli florets
  • 1/2 cup peeled slivered carrots
  • 1/2 cup sugar snap peas, cut in half on bias
  • 1/2 cup bean sprouts
  • 1/2 cup julienned red bell pepper
  • 1 tsp. Zen-Sational
  • 2 Tbsp. vegetable oil


  1. Heat oil in frying pan or wok. Sauté vegetables 5 to 8 minutes with Zen-Sational over high heat until tender crisp. Stir constantly.
  2. Add drained marinated tofu. Toss gently with vegetables.
  3. Add yuzu sauce. Cover. Heat through.

Portobello Mushroom Beignet


  • 3 medium portobello mushrooms, sliced 1/2" thick
  • 1/2 cup tempura batter mix
  • 1/4 tsp. Zen-Sational
  • 1 cup cold water


  1. Pre-heat fryer to 365°. Oil should be minimum 5 inches deep.
  2. Place tempura batter mix and Zen-Sational in mixing bowl. Add cold water. Blend well with chop sticks. If mix is a little thick add a small amount of water.
  3. Dip mushrooms in tempura. Deep fry 20 seconds. Place on paper towel.


3 Tbsp. slivered almonds, toasted
6 sprigs cilantro

Divide tofu and vegetables among 6 shallow serving bowls. Top each with 3 portobello mushroom beignets. Garnish with slivered almonds and cilantro sprigs

Bon Appetit –
Executive Chef Bernard Guillas
The Marine Room, La Jolla, California