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Mushroom and Tofu Stir-Fry

A quick and healthy dish combining mushrooms, tofu, and fresh vegetables, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups mushrooms, sliced Any type of mushrooms can be used.
  • 1 block (14 oz) firm tofu, pressed and cubed Press tofu for at least 15-30 minutes to remove excess water.
  • 2 tablespoons soy sauce Substitute with tamari for a gluten-free option.
  • 1 tablespoon sesame oil Use high heat for cooking.
  • 2 cloves garlic, minced Enhances the flavor.
  • 1 inch fresh ginger, grated Adds a fragrant kick.
  • 2 cups mixed vegetables E.g., bell peppers, broccoli, snap peas.
  • Salt and pepper to taste
  • Green onions for garnish Adds freshness to the dish.

Method
 

Preparation
  1. Heat sesame oil in a pan over medium heat until hot but not smoking.
  2. Add cubed tofu and sauté until golden and crispy on all sides, about 8-10 minutes. Turn regularly.
  3. Remove the tofu from the pan and set aside on a plate.
  4. In the same pan, add minced garlic and grated ginger. Sauté for about 1 minute.
  5. Add sliced mushrooms and mixed vegetables to the pan. Stir-fry until tender, about 5-7 minutes.
  6. Return the tofu to the pan and pour in soy sauce. Mix to coat the tofu and vegetables.
  7. Season with salt and pepper to taste and give a final stir to combine.
  8. Serve hot, garnished with chopped green onions.

Notes

Store leftovers in an airtight container; will last 3-4 days in the fridge. Reheat on the stove with a splash of water or soy sauce to keep moist. Avoid microwaving if possible.