Mushroom and Tofu Stir-Fry (25-Minutes)
If you’re in search of a quick, satisfying meal that bursts with flavor, this Mushroom and Tofu Stir-Fry (25-Minutes) is your perfect solution. In just 25 minutes, you can whip up a colorful dish packed with crispy tofu, savory mushrooms, and vibrant vegetables. The garlic-ginger soy sauce adds an irresistible depth of flavor that will keep you coming back for seconds. This versatile recipe is not only easy to make but also great for meal prep—prepare a big batch on the weekend and enjoy it throughout the week!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Ingredients
Scale
- 1 block firm tofu
- 8 ounces sliced mushrooms
- 2 tablespoons vegetable oil
- 3 cloves garlic
- 1 teaspoon fresh ginger
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 bell pepper
- 1/2 cup snap peas
- 1/2 cup broccoli florets
- 1/2 teaspoon red pepper flakes
- Sesame seeds and chopped green onions for garnish
Instructions
- Press and cube the tofu; set aside.
- Heat oil in a skillet over medium-high heat; sauté minced garlic and grated ginger until fragrant.
- Add sliced mushrooms, bell pepper, snap peas, and broccoli; cook until tender.
- Push veggies aside; add cubed tofu and cook until golden brown.
- Whisk together soy sauce, rice vinegar, maple syrup or honey, and cornstarch mixture; pour over stir-fry.
- Toss everything to combine; cook for an additional minute.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 320
- Sugar: 9g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg