Print

Mushroom and Tofu Stir-Fry

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and satisfying vegetarian stir-fry featuring crispy tofu, earthy mushrooms, and vibrant bell peppers, seasoned with garlic and ginger.

Ingredients

Scale
  • 14 oz firm tofu, pressed and cut into 3/4-inch cubes
  • 2 cups mushrooms, sliced (cremini, button, or shiitake)
  • 2 tablespoons soy sauce (low-sodium if preferred)
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 bell pepper, sliced into thin strips
  • 2 green onions, sliced on the diagonal
  • Salt and pepper to taste

Instructions

  1. Press and drain the tofu for at least 15 minutes to remove excess water. Cut into bite-sized cubes.
  2. Heat the sesame oil in a large skillet or wok over medium-high heat until shimmering. Add the tofu in a single layer. Let it sit without moving for 2 to 3 minutes so it browns, then turn the cubes to brown the others sides until crisp and golden. Remove the tofu to a plate.
  3. In the same pan, add the sliced mushrooms and bell pepper. Sauté for 3 minutes, then add the minced garlic and grated ginger. Cook for another 2 minutes until the vegetables are tender and the mushrooms have released their juices.
  4. Return the tofu to the pan and stir in the soy sauce. Toss everything together and cook for 1 minute so the sauce coats the ingredients and reduces slightly.
  5. Taste and adjust with a pinch of salt and pepper if needed. Scatter the sliced green onions over the stir-fry and serve immediately.

Notes

For a gluten-free option, use tamari instead of soy sauce. To add extra crunch, toss the tofu in cornstarch before frying.

Nutrition

Find it online: https://www.simplefamilydishes.com/mushroom-and-tofu-stir-fry/