In a frying pan over medium heat, add a drizzle of olive oil, followed by the mushrooms, onions and garlic.
Sautee until brown and shrunken in size, about 15 minutes. Add a splash of water halfway through cooking to help deglaze the pan.
Add mushroom, onion and garlic mixture to a blender or food processor with tamari, miso, water and all seasonings (salt, mustard, nutmeg, onion powder, thyme).
Blend until smooth, adding more water as needed to achieve desired consistency (should be thick but fluid enough to run off a spoon).
Prep Tofu
Press your tofu using your desired method. I prefer using a tofu press, but paper towels and a heavy plate works great too!
Once your tofu is pressed, drain water and move to a clean container. Pour marinade over tofu and let sit for at least 20 minutes, up to overnight.
Cook Tofu - Air Fryer
Remove tofu from marinade and scrape excess back into container. We'll use this later, so save it!
Cut the block of tofu into small squares. I like to first cut it down the middle to create two thinner blocks, then cut those into squares.
In a clean bowl, add 1/4 cup or so of cornstarch. Toss the cubes of tofu in corn starch until coated. Tap off excess. The corn starch helps the tofu achieve a crispy outer layer, without changing its flavor.
Place in Air Fryer at 400°F for 10 minutes.
Cook Tofu - Pan Fry
Remove tofu from marinade and scrape excess back into container. We'll use this later, so save it!
Cut tofu into slices.
In a pan over medium heat, add tofu and cook until slightly browned.
Assemble
Serve with rice and stir fried veggies. Add tofu to plate and spoon remaining marinade over. Alternatively, add tofu to a bowl and toss with marinade before plating.