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Mushroom and Tofu Stir-Fry

A quick and easy Mushroom and Tofu Stir-Fry packed with flavor and nutrients, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 block firm tofu, pressed and cubed Make sure to press well to eliminate excess moisture.
  • 2 cups mushrooms, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons vegetable oil For frying.
  • Assorted varies vegetables (bell peppers, broccoli, etc.) Use any fresh veggies available.
  • to taste salt and pepper
  • for serving cooked rice or noodles Ideal base for the stir-fry.

Method
 

Cooking Instructions
  1. Heat the vegetable oil in a pan over medium-high heat.
  2. Add the cubed tofu and cook until golden and crispy on all sides.
  3. Remove the tofu from the pan and set aside.
  4. In the same pan, add the garlic and ginger. Sauté for 1 minute until fragrant.
  5. Add the sliced mushrooms and any additional vegetables. Cook until softened.
  6. Return the tofu to the pan.
  7. Add soy sauce and stir well to combine, cooking for an additional 2-3 minutes.
  8. Season with salt and pepper to taste.
  9. Serve hot over cooked rice or noodles.

Notes

For extra flavor, drizzle a little soy sauce on top before serving. Leftovers can be stored in the fridge for up to 3 days. To reheat, microwave or use pan.