Description
Enjoy this Mushroom and Tofu Stir-Fry, a quick and healthy meal packed with flavor and nutrition.
Ingredients
Scale
- 1 block Firm Tofu (Press to remove excess water)
- 200 grams Mixed Mushrooms (Use varieties like cremini, shiitake, or oyster)
- 1 cup Broccoli Florets (Can swap with snap peas or bok choy)
- 1 cup Bell Peppers (Any variety works)
- 2 tablespoons Vegetable Oil (Use peanut or sesame oil for added flavor)
- 3 cloves Garlic (Minced)
- 3 tablespoons Soy Sauce (Use tamari for gluten-free)
- 1 inch Ginger (Freshly grated is best)
- 1/2 teaspoon Black Pepper (Add pepper flakes for heat)
- 1/2 cup Vegetable Broth (Substitute with water if unavailable)
- 1 tablespoon Cornstarch (Mix with water to create a slurry)
Instructions
- Prepare Tofu: Press the firm tofu to remove excess moisture, then cut it into cubes.
- Sauté Tofu: Heat vegetable oil in a large pan over medium-high heat. Add the tofu and cook for about 5 minutes until golden brown.
- Cook Aromatics: In the same pan, add minced garlic and grated ginger. Sauté for around 30 seconds until fragrant.
- Add Vegetables: Stir in sliced mixed mushrooms, broccoli florets, and bell peppers. Fry for 5-7 minutes until tender-crisp.
- Combine: Return the crispy tofu to the pan. Pour in soy sauce, black pepper, and vegetable broth; stir until combined.
- Thicken Sauce: Mix cornstarch slurry with a little water and incorporate into the pan. Cook for 2-3 minutes until thickened.
- Serve: Enjoy your hot Mushroom and Tofu Stir-Fry over rice or noodles.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 0 mg