Description
A quick and delicious Mushroom and Tofu Stir-Fry that perfectly balances earthy flavors and subtle heartiness, ideal for any occasion.
Ingredients
Scale
- 1 block of firm tofu, drained and pressed
- 8 ounces of mushrooms, sliced (shiitake or button)
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 tablespoon of fresh ginger, minced
- 3 tablespoons of soy sauce
- 1 tablespoon of cornstarch
- Salt and pepper to taste
- Optional vegetables: Bell peppers, broccoli, or carrots
Instructions
- Cut the pressed tofu into cubes and toss with cornstarch, salt, and pepper.
- In a large pan, heat 1 tablespoon of vegetable oil over medium-high heat. Cook the tofu until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same pan, add the remaining oil and sauté the sliced mushrooms until browned and tender.
- Add minced garlic and ginger, cooking until fragrant, about 1 minute.
- If using optional vegetables, add them and cook until tender.
- Return the crispy tofu to the pan and pour in soy sauce. Stir everything together and let simmer for 2-3 minutes.
- Serve hot, optionally over rice or noodles.
Notes
Store leftovers in an airtight container for 3-4 days in the refrigerator, or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 0mg
Keywords: tofu stir-fry, mushroom stir-fry, vegetarian recipe, quick dinner, healthy meal