Mushroom and Tofu Stir-Fry
A quick and versatile stir-fry featuring crispy tofu and savory mushrooms, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 block firm tofu, pressed and cubed Substitute extra-firm for an even firmer texture
- 2 cups mushrooms, sliced (shiitake, cremini, or button)
- 2 tablespoons soy sauce Use tamari for gluten-free
- 1 tablespoon olive oil Swap for sesame oil for a nuttier flavor
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated Or 1/2 teaspoon ground ginger in a pinch
- Vegetables of choice (e.g., sliced bell peppers, broccoli florets, snap peas) Choose quick-cooking veggies
- to taste salt and pepper
Instructions
Preparation
- Press the tofu for 10–15 minutes to remove excess moisture, then cut into 1-inch cubes.
- Heat a large skillet over medium-high heat and add the olive oil.
- Add tofu cubes in a single layer. Cook without moving for 2–3 minutes so bottoms brown, then flip and brown other sides.
- Push tofu to one side of the pan. Add minced garlic and grated ginger to the oil and stir-fry for about 30–60 seconds until fragrant.
- Add the sliced mushrooms and your chosen vegetables. Stir frequently and cook until mushrooms release their juices and vegetables are tender-crisp, about 4–6 minutes depending on the vegetables.
- Pour in the soy sauce and toss everything together, scraping up any browned bits from the pan.
- Taste and season with salt and pepper as needed. Remove from heat.
- Serve hot over steamed rice, noodles, or on a bed of greens.
Notes
For a saucier stir-fry, add 1–2 tablespoons of vegetable broth or water mixed with 1 teaspoon cornstarch. For a lower-sodium result, use reduced-sodium soy sauce.