Mushroom and Tofu Stir-Fry
This Mushroom and Tofu Stir-Fry offers a delightful blend of textures and flavors, making it a nutritious and satisfying meal that's quick to prepare.
Ingredients
For the Base
- 1 block firm tofu, pressed and cubed Press to remove moisture for better crispiness.
- 2 cups mushrooms, sliced
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots) Use seasonal or frozen vegetables as preferred.
For the Sauce
- 2 tablespoons soy sauce Tamari can be used for a gluten-free option.
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
To Serve
- 1 tablespoon vegetable oil Can substitute with sesame oil for richer flavor.
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
Preparation
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the cubed tofu and cook until golden brown and crispy, about 5-7 minutes. Remove tofu from the pan and set aside.
- In the same skillet, add the minced garlic and ginger. Cook until fragrant, about 30 seconds.
- Add the sliced mushrooms and mixed vegetables to the skillet. Sauté until tender, about 5-7 minutes.
- Return the tofu to the skillet. Pour the soy sauce over the mixture. Stir to combine and cook for an additional 2-3 minutes to heat everything through.
- Season with salt and pepper to taste. Serve hot over cooked rice or noodles.
Notes
Press tofu well to remove excess moisture for better crispiness. Adjust the vegetables based on personal preferences. Can be made ahead and stored in the refrigerator for up to 3 days.