Mushroom and Tofu Stir-Fry
This Mushroom and Tofu Stir-Fry is SO EASY! A vibrant, nourishing dish with crispy tofu, meaty mushrooms, and crisp vegetables in a savory ginger-garlic sauce.
Equipment
- Large Skillet or Wok
- Cutting Board
- Sharp Knife
- Spatula or wooden spoon
- Mixing Bowl
- Measuring spoons and cups
Ingredients
- 2 cups mushrooms sliced, cremini or button mushrooms
- 1 block firm tofu cubed, pressed
- 1 whole bell pepper sliced, red, yellow, or orange
- 1 cup broccoli florets fresh or frozen
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil neutral oil with high smoke point
- 1 tablespoon fresh ginger minced
- 2 cloves garlic minced
- salt and pepper to taste
- 1 cup cooked rice for serving, jasmine or basmati
Instructions
Step 1: Prepare the Tofu
- Press the block of firm tofu for 10-15 minutes to remove excess moisture. Cut the tofu into bite-sized cubes.
Step 2: Sauté the Tofu
- Heat 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat. Add tofu cubes and cook until golden and crisp on all sides, about 6-8 minutes. Remove tofu and set aside.
Step 3: Cook the Vegetables
- Add remaining 1 tablespoon vegetable oil to the skillet. Sauté minced ginger and garlic for 30 seconds until fragrant. Add sliced mushrooms, bell pepper, and broccoli florets. Stir-fry for 5-7 minutes until vegetables are tender but crisp.
Step 4: Combine Ingredients and Sauce
- Return tofu to skillet with vegetables. Pour soy sauce over and gently toss to coat. Cook 2 minutes to meld flavors. Season with salt and pepper to taste.
Step 5: Serve
- Scoop stir-fry over a bed of cooked rice. Optionally serve alongside mushroom rice for an extra mushroom-packed meal.
Notes
- Press tofu thoroughly before cooking to ensure it crisps nicely.
- Avoid overcrowding the pan to keep vegetables crisp-tender.
- Use high heat and add aromatics like garlic and ginger briefly to avoid bitterness.
- Swap vegetables and protein to customize the stir-fry to your preferences.
- Store leftovers in an airtight container for up to 3 days; reheat gently to maintain texture.