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Mushroom and Tofu Stir-Fry

A quick and healthy stir-fry featuring the rich flavors of mushrooms and protein-packed tofu, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g firm tofu Press for 15-20 minutes to remove excess moisture.
  • 250 g mushrooms, sliced Use a variety such as shiitake or portobello for different flavors.
  • 2 tablespoons soy sauce Use tamari for a gluten-free option.
  • 1 tablespoon olive oil For cooking the tofu.
  • 2 cloves garlic, minced Adds flavor and aroma.
  • 1 teaspoon ginger, grated Fresh ginger for a fragrant kick.
  • to taste salt and pepper Adjust seasoning according to preference.
  • to taste vegetables of choice e.g., bell peppers, broccoli, carrots for added nutrition.
  • green onions for garnish Chop before serving.

Method
 

Preparation
  1. Press the tofu to remove excess moisture and cut it into cubes.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat. Add tofu and cook until golden and crisp, about 5-7 minutes. Remove and set aside.
  2. In the same pan, add garlic and ginger and sauté for 30 seconds until fragrant.
  3. Add sliced mushrooms and any additional vegetables. Stir-fry for about 5-7 minutes until cooked through.
  4. Return the tofu to the pan and add soy sauce, stirring to combine. Cook for another 2-3 minutes.
  5. Season with salt and pepper to taste. Serve hot, garnished with green onions.

Notes

This dish can be served over rice or noodles. Add sesame seeds or chili flakes for extra flavor. Store leftovers in an airtight container in the refrigerator for about 3-4 days.