Description
A quick and flavorful mushroom and tofu stir-fry that’s perfect for busy weeknights.
Ingredients
Scale
- 1 block Firm Tofu
- 8 oz Mushrooms (button or shiitake)
- 1–2 Bell Peppers (red, yellow, or green)
- 1 Carrot
- 2 cloves Garlic, minced
- 1 inch Ginger, minced
- 4 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 2 Green Onions, chopped
- 1 tbsp Cornstarch
Instructions
- Prepare the Tofu by draining and pressing it to remove excess moisture.
- Cut the tofu into bite-sized cubes and marinate in soy sauce and sesame oil.
- Wash and chop your veggies. Slice the mushrooms, bell peppers, and carrots.
- Heat a tablespoon of sesame oil in a wok over medium-high heat.
- Cook the marinated tofu cubes until golden brown, about 7-10 minutes.
- Add garlic and ginger to the wok, then toss in the mushrooms, bell peppers, and carrots.
- Stir-fry everything together for about 5 minutes until veggies are tender-crisp.
- Thicken the sauce with soy sauce and cornstarch mixed with water, stirring to combine.
- Finish with chopped green onions and serve hot.
Notes
Serve with jasmine rice or quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Mushroom Stir-Fry, Tofu Recipe, Vegan Dinner, Quick Meal