Description
Unlock the secrets to a perfectly balanced and incredibly tasty mushroom and tofu stir-fry. This recipe features crispy tofu, umami-rich mushrooms, and vibrant veggies coated in a delectable savory sauce.
Ingredients
- 1 block (14-16 oz) extra-firm tofu, pressed and cubed
- 1 tbsp cornstarch
- 2 tbsp neutral oil (grapeseed, canola, or avocado)
- 8 oz cremini or mixed mushrooms, sliced
- 1 tbsp minced fresh ginger
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 medium bell pepper, sliced (any color)
- 1/4 cup low-sodium soy sauce (or tamari for GF)
- 1 tbsp rice vinegar
- 1 tbsp brown sugar (or maple syrup)
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- 1/4 cup water or vegetable broth
- Optional: 1 tsp Sriracha or chili garlic sauce for heat
- Optional garnishes: sesame seeds, chopped green onions
Instructions
- 1. Press and Crisp Tofu: Press tofu, then cut into 1-inch cubes. Toss with 1 tbsp cornstarch, salt, and pepper. Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add tofu in a single layer and cook for 5-7 minutes, flipping occasionally, until golden and crispy. Remove and set aside.
- 2. Sauté Mushrooms: Add 1 tbsp oil to the same pan (if needed). Add sliced mushrooms and sauté over medium-high heat for 5-8 minutes until deeply browned and tender. Remove and set aside.
- 3. Stir-Fry Aromatics and Vegetables: Add a splash more oil if needed. Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant. Add broccoli florets and stir-fry for 2-3 minutes. Add bell peppers and stir-fry for another 1-2 minutes until tender-crisp.
- 4. Combine and Sauce: In a small bowl, whisk together all sauce ingredients until smooth. Return crispy tofu and sautéed mushrooms to the pan with the vegetables. Give the sauce a final whisk and pour evenly over the ingredients. Stir continuously for 1-2 minutes until the sauce thickens and coats everything.
- 5. Serve: Remove from heat and serve immediately over rice or noodles, garnished with sesame seeds and green onions if desired.
- Prep Time: 20 mins
- Cook Time: 15 mins