Description
This mushroom and tofu stir-fry recipe is a healthy, easy, and protein-packed vegan dinner that comes together in under 30 minutes. Featuring crispy tofu, savory mushrooms, and vibrant vegetables in a bold soy-ginger sauce, it’s perfect for weeknight meals or plant-based meal prep.
Ingredients
400g firm tofu
200g cremini or shiitake mushrooms
1 red bell pepper
1 cup snow peas or snap peas
3 garlic cloves
1 tablespoon fresh ginger
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
2 scallions
2 tablespoons vegetable oil
1 teaspoon red pepper flakes (optional)
Instructions
1. Pat the tofu dry and cut into bite-sized cubes. Toss with cornstarch to coat evenly.
2. Heat oil in a non-stick skillet or wok over medium-high. Fry tofu until golden and crisp. Remove and set aside.
3. Add garlic and ginger to the pan and sauté until fragrant. Add mushrooms and let them brown slightly before stirring.
4. Add bell pepper and snap peas. Stir-fry until vegetables are just tender.
5. Return tofu to the pan. Add soy sauce and sesame oil. Stir to combine and heat through.
6. Add red pepper flakes if desired. Top with scallions and serve hot.
Notes
Use firm tofu and press it well before cooking for best texture.
Let the mushrooms brown undisturbed to develop flavor.
This dish is best fresh but reheats well in a skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 4g
- Sodium: 690mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg