Description
A quick and satisfying mushroom and tofu stir-fry packed with umami goodness, perfect for busy weeknights.
Ingredients
Scale
- 14 oz firm tofu, cubed
- 8 oz mushrooms, sliced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 bell pepper, sliced (optional)
- 1 cup broccoli florets (optional)
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Press the tofu for about 15 minutes to remove excess moisture, then cube it into bite-sized pieces.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the tofu cubes and fry until golden brown on all sides, which will take about 7-10 minutes.
- Toss in the sliced mushrooms and sauté for an additional 4-5 minutes until they become tender.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Pour in the soy sauce and stir well to coat all the ingredients evenly.
- If you’re using bell pepper and broccoli, add them now and cook until tender-crisp, about 3-4 minutes.
- Season with salt and pepper to taste before removing from heat.
- Serve hot, garnished with sesame seeds for that extra touch if desired.
Notes
Substitute tofu for tempeh for a different protein, or use gluten-free soy sauce for dietary needs. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 0mg