Mushroom and Tofu Stir-Fry
A savory and healthy stir-fry with mushrooms, tofu, and a flavorful sauce.
15 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 200g firm tofu, cubed
- 150g mushrooms (shiitake or button), sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp cornstarch
- 2 tbsp water
- 1 green onion, chopped
- 1 tsp sesame seeds
Nutrition Facts
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Instructions
Press the tofu: Wrap the tofu in a clean kitchen towel and place a heavy object on top for 10 minutes to remove excess water. Then cut into cubes.
Prepare the sauce: In a small bowl, mix soy sauce, oyster sauce, sesame oil, cornstarch, and water. Set aside.
Heat the pan: Heat vegetable oil in a large pan or wok over medium-high heat.
Cook the tofu: Add tofu cubes to the pan and cook until golden brown on all sides, about 5 minutes. Remove and set aside.
Stir-fry vegetables: In the same pan, add garlic and ginger, sauté for 30 seconds until fragrant. Add mushrooms and bell pepper, stir-fry for 3-4 minutes until tender.
Combine everything: Return tofu to the pan, pour the sauce over, and stir well to coat everything evenly. Cook for another 2 minutes until the sauce thickens.
Garnish and serve: Sprinkle with chopped green onion and sesame seeds. Serve hot with rice.
Chef's Tips
- Tofu Tip: For extra crispiness, coat tofu cubes in cornstarch before frying.
- Sauce Variations: Add a teaspoon of honey or chili paste for a sweet or spicy kick.
- Vegetable Options: Feel free to add other vegetables like broccoli, carrots, or snap peas.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the tofu.
- Protein Boost: Add some cashews or peanuts for extra crunch and protein.
