Description
This mushroom and tofu stir-fry recipe is a healthy, easy, and protein-packed vegan dinner that comes together in under 30 minutes. Featuring crispy tofu, savory mushrooms, and vibrant vegetables in a bold soy-ginger sauce.
Ingredients
Scale
- 400g firm tofu
- 200g cremini or shiitake mushrooms
- 1 red bell pepper
- 1 cup snow peas or snap peas
- 3 garlic cloves
- 1 tablespoon fresh ginger
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 scallions
- 2 tablespoons vegetable oil
- 1 teaspoon red pepper flakes (optional)
Instructions
- Pat the tofu dry and cut into bite-sized cubes. Toss with cornstarch to coat evenly.
- Heat oil in a non-stick skillet or wok over medium-high. Fry tofu until golden and crisp. Remove and set aside.
- Add garlic and ginger to the pan and sauté until fragrant. Add mushrooms and let them brown slightly before stirring.
- Add bell pepper and snap peas. Stir-fry until vegetables are just tender.
- Return tofu to the pan. Add soy sauce and sesame oil. Stir to combine and heat through.
- Add red pepper flakes if desired. Top with scallions and serve hot.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg