Tofu and Mushroom Stir-fry

Name: Tofu and Mushroom Stir-fry
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g extra-firm tofu; 300 g mixed mushrooms (e.g., shiitake, cremini); 2 medium medium bell peppers (various colors); 2 medium medium carrots; 200 g broccoli florets; 100 g snap peas; 15 ml sesame oil; 30 ml vegetable oil; 1 tbsp grated fresh ginger; 3 cloves garlic, minced; 60 ml soy sauce (or tamari for gluten-free); 30 ml rice vinegar; 5 g brown sugar (or maple syrup); 10 g cornstarch; 60 ml water (for slurry); 2 stalks green onions, sliced (for garnish); 10 g toasted sesame seeds (for garnish)

Difficulty

easy

Time

45m

Price Category

average

Calories

Medium

This vibrant and flavorful tofu and mushroom stir-fry is the perfect choice for a quick and healthy dinner. It's packed with fresh vegetables, protein-rich tofu, and savory mushrooms, all coated in a mouth-watering sweet and savory sauce. Easy to prepare, it's guaranteed to tantalize your taste buds while offering a nutritious and satisfying meal for the whole family. An ideal option when you're craving a light yet delicious Asian-inspired dish.

Steps

Prepare Tofu & Sauce

Press excess water from the tofu using paper towels or a clean kitchen towel, then cut into 2 cm cubes. In a bowl, whisk together soy sauce, rice vinegar, brown sugar, grated ginger, and minced garlic. In a small separate bowl, mix cornstarch with water until smooth to create a slurry.

Cook Tofu

Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.

Stir-fry Vegetables

Add another 1 tbsp of vegetable oil to the pan. Add the sliced carrots and broccoli florets and stir-fry for 3-4 minutes until slightly tender-crisp. Then add the bell peppers and mushrooms, and stir-fry for another 3-5 minutes until mushrooms are browned and peppers are tender. Finally, add the snap peas and stir-fry for 1-2 minutes.

Combine & Serve

Return the cooked tofu to the pan with the vegetables. Pour in the prepared sauce, then stir in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats all ingredients. Remove from heat, stir in the sesame oil. Serve immediately, garnished with freshly sliced green onions and toasted sesame seeds, over rice or noodles.

	Per 100g	Per Serving 300g / 10.5 oz
Calories	180 kcal	540 kcal
Protein	12g	36g
Fat	10g	30g
Carbohydrate	12g	36g
Fiber	3g	9g
Sugar	4g	12g

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vegetables

vegan

stir fried

everyday

main course

tender

Asian

all seasons

Hot

Tofu and Mushroom Stir-fry

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Tofu & Sauce

Cook Tofu

Stir-fry Vegetables

Combine & Serve

Extra Tips

► For extra crispy tofu, toss it with a little cornstarch before frying.

► Don't overcrowd your pan! Cook vegetables and tofu in batches to ensure they get a nice sear.

► Serve with brown rice or quinoa for a more substantial and complete meal.

Nutrition