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–+ servings
Delicious Mushroom Tofu Stir-Fry served in a bowl with fresh vegetables

Mushroom and Tofu Stir-Fry

A quick, satisfying stir-fry featuring crispy tofu, sautéed mushrooms, and bell pepper, infused with garlic and ginger for umami flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 240
Ingredients Method Nutrition Notes

Ingredients
  

Tofu
  • 14 oz firm tofu, pressed and cut into 3/4-inch cubes Firm or extra-firm works best.
Vegetables
  • 2 cups mushrooms, sliced (cremini, button, or shiitake) Shiitake add a deeper flavor.
  • 1 piece bell pepper, sliced into thin strips
  • 2 pieces green onions, sliced on the diagonal For garnish.
Aromatics
  • 2 cloves garlic, minced
  • 1 inch piece fresh ginger, grated
Cooking Ingredients
  • 1 tablespoon sesame oil For frying.
  • 2 tablespoons soy sauce Use low-sodium or tamari for gluten-free.
  • Salt and pepper to taste

Method
 

Preparation
  1. Press the tofu for at least 15 minutes to remove excess water, then cut it into 3/4-inch cubes.
Cooking Tofu
  1. Warm a large skillet or wok over medium-high heat and add the sesame oil, heating until shimmering.
  2. Arrange tofu in a single layer and let it sit untouched for 2 to 3 minutes to brown one side.
  3. Turn pieces to brown all sides until golden and crisp, then transfer to a plate.
Cooking Vegetables
  1. In the same pan, add the sliced mushrooms and bell pepper, sauté for about 3 minutes until they soften.
  2. Add minced garlic and grated ginger, stirring for 1 to 2 minutes until fragrant.
Finishing Touches
  1. Return the tofu to the pan, pour in soy sauce, and toss gently for about 1 minute to coat.
  2. Taste and adjust seasoning with salt and pepper.
  3. Scatter sliced green onions over the stir-fry and serve immediately.

Nutrition

Serving: 1Calories: 240kcalCarbohydrates: 14gProtein: 18gFat: 12gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 4g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. For a nuttier finish, swap half the sesame oil for neutral oil and use it at the end. You can freeze the stir-fry; flash-freeze tofu if desired.

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