Description
Mushroom and Tofu Stir-Fry is a colorful, savory dish that combines the earthy flavors of shiitake mushrooms with the creamy texture of firm tofu. This quick and easy recipe is perfect for busy weeknights or intimate gatherings, showcasing a medley of vibrant vegetables all coated in a rich, tangy sauce. Bursting with umami goodness and nutrients, this stir-fry is not just a meal; it’s a delightful experience that satisfies both hunger and health-conscious choices.
Ingredients
Scale
- 14 oz firm tofu, pressed and cubed
- 8 oz shiitake mushrooms, sliced
- 1 cup bell peppers (any color), chopped
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
Instructions
- Press tofu for 15 minutes to remove excess moisture. Cube and set aside.
- In a bowl, mix soy sauce, sesame oil, rice vinegar, and minced garlic; set aside.
- Heat a non-stick skillet over medium-high heat with a splash of oil. Saut? tofu until golden brown on all sides (4-5 minutes per side). Remove from skillet.
- In the same skillet, add mushrooms and saut? until softened (about 3 minutes). Add bell peppers and broccoli; cook until tender (5 minutes).
- Return tofu to skillet. Pour in sauce mixture and toss to coat. Simmer for 2 minutes.
- Serve hot over rice or noodles if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Saut?ing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 240
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg