Flavorful Mushroom and Tofu Stir-Fry for Quick Dinner Delight

This Mushroom and Tofu Stir-Fry is a vegan, quick, and flavorful dinner option packed with fresh vegetables and umami-rich sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tofu

14 ounces extra-firm tofu pressed and cut into cubes
3 tablespoons cornstarch for coating
1 teaspoon salt to taste

For the Sauce

3 tablespoons soy sauce use tamari for gluten-free
2 tablespoons oyster sauce use vegan oyster sauce if desired
1 tablespoon Shaoxing wine or dry sherry as a substitute
1 teaspoon sugar to balance flavors
1 tablespoon sesame oil
1/2 teaspoon red pepper flakes optional for heat

For the Aromatics and Vegetables

3 cloves garlic minced
1 inch ginger grated
8 ounces mushrooms shiitake, button, or portobello
2 stalks green onion sliced, for garnish

Equipment

Non-stick frying pan
Mixing Bowl

Method

Preparation and Cooking

Press the tofu to remove excess moisture for 15 minutes.
Cut tofu into cubes and toss with cornstarch and salt.
Heat oil in a frying pan and cook tofu until golden brown.
Mix sauce ingredients in a bowl until combined.
Sauté garlic and ginger in the frying pan until fragrant.
Add mushrooms, stir-fry until tender.
Combine all ingredients and stir-fry until heated through.
Garnish with green onions and serve.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 18gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 800mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 20IUVitamin C: 10mgCalcium: 20mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat gently to maintain texture.

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