A quick and flavorful Mushroom and Tofu Stir-Fry recipe that is perfect for a healthy meal.
Author:Adriana Rose
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Stir-Fry
Cuisine:Asian
Diet:Vegetarian
Ingredients
Scale
2 tablespoons vegetable oil
1 block (14 ounces) firm tofu, drained and pressed
8 ounces mushrooms, sliced (button or cremini)
1 bell pepper, sliced (any color)
1 cup broccoli florets
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon cornstarch mixed with 2 tablespoons water
1 green onion, sliced (for garnish)
Sesame seeds (for garnish)
Instructions
Cut the pressed tofu into bite-sized cubes. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced mushrooms, bell pepper, and broccoli florets. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
Add the minced garlic and ginger to the skillet, stirring for an additional 1-2 minutes until fragrant.
Return the cooked tofu to the skillet. Pour in the soy sauce and sesame oil, stirring to combine.
Add the cornstarch mixture to the skillet and cook for another 2-3 minutes until the sauce thickens.
Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Notes
For a spicier kick, add red pepper flakes or sriracha to the stir-fry.
You can substitute the tofu with tempeh or chicken for a different protein option.