Description
A quick and simple stir fry featuring tofu and mushrooms in a savory sauce.
Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 8 oz mixed mushrooms, sliced
- 1 tablespoon soy sauce (for tofu marinade)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/2 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 cup chopped green onions, for garnish
Instructions
- Toss the cubed tofu with 1 tablespoon of soy sauce and cornstarch until coated.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu and set aside.
- Add the remaining 1 tablespoon of oil to the skillet. Add garlic and ginger and cook for 30 seconds until fragrant.
- Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
- In a small bowl, whisk together vegetable broth, 2 tablespoons soy sauce, rice vinegar, sesame oil, and sugar to make the sauce.
- Pour the sauce over the mushrooms. Bring to a simmer and cook until the sauce thickens slightly, about 2 minutes.
- Return the cooked tofu to the skillet and toss to coat with the sauce.
- Remove from heat and garnish with chopped green onions before serving.
Notes
- Pressing the tofu removes excess water, helping it crisp better during cooking.
- You can substitute any firm mushroom variety you prefer.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 850
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 20
- Cholesterol: 0
Keywords: tofu, mushroom, stir fry, quick, vegetarian, asian