Description
A quick and simple stir fry featuring mushrooms and tofu in a savory sauce.
Ingredients
Scale
- 1 block (14 oz) firm tofu, pressed and cubed
- 1 tablespoon soy sauce (for tofu marinade)
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 8 oz mixed mushrooms, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup vegetable broth
- 2 tablespoons soy sauce (for sauce)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
Instructions
- Toss the cubed tofu with 1 tablespoon of soy sauce and cornstarch until coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu and set aside.
- Add mushrooms and bell pepper to the skillet. Stir fry until vegetables soften slightly, about 4 minutes.
- Add garlic and ginger. Cook for 1 minute until fragrant.
- In a small bowl, whisk together vegetable broth, 2 tablespoons soy sauce, rice vinegar, sesame oil, and brown sugar.
- Pour the sauce mixture over the vegetables. Bring to a simmer.
- Return the cooked tofu to the skillet. Toss everything together until the sauce thickens slightly and coats the ingredients.
- Serve immediately.
Notes
- For crispier tofu, you can pan-fry or bake the tofu separately before adding it to the stir fry.
- Substitute any firm vegetable like broccoli florets or snow peas for the bell pepper.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 850
- Fat: 18
- Saturated Fat: 2
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 5
- Protein: 22
- Cholesterol: 0
Keywords: mushroom, tofu, stir fry, quick dinner, asian recipe, vegetarian