The aroma of sizzling tofu and fresh vegetables fills the kitchen as you prepare a vibrant Mushroom and Tofu Stir-Fry, a dish that takes just 25 minutes to create. This quick recipe showcases the delightful textures of firm tofu and mixed mushrooms, making it an ideal choice for busy weeknights when you crave something both nutritious and delicious.
This recipe is perfect for anyone looking to whip up a tasty vegetarian meal. Whether you’re hosting a family dinner or in need of a quick lunch, this stir-fry can be made ahead of time and stored for easy reheating.
Why You’ll Love This Recipe
- It’s a 25-minute meal that delivers big flavors fast.
- The crispy tofu provides a satisfying contrast to tender vegetables.
- The dish is rich in nutrients, combining a variety of vegetables.
- It’s easily adjustable with your favorite veggies or tofu.
What You’ll Need
Gather these ingredients for a fantastic stir-fry:
For the Tofu
- 1 cup (200g) firm tofu, cubed
- 2 tablespoons (30ml) vegetable oil
For the Vegetables
- 2 cups (400g) mixed mushrooms, sliced
- 1 cup (200g) broccoli florets
- 1/2 cup (100g) bell peppers, sliced
- 2 cloves garlic, minced
- 1 teaspoon (5ml) ginger, grated
For the Sauce
- 1 tablespoon (15ml) soy sauce
- 1/2 teaspoon (2.5ml) black pepper
- 1/4 cup (60ml) vegetable broth
- 1 tablespoon (15ml) cornstarch mixed with 2 tablespoons (30ml) water
Use firm or extra-firm tofu for best results.
Substitutions & Swaps
- Use any type of mushrooms you prefer.
- Swap vegetables based on seasonality.
- Tamari can replace soy sauce for gluten-free.
- Use sesame oil for extra flavor.
How to Make It
Let’s get cooking with these simple steps!
Press the Tofu
Press tofu to remove excess water, then cube it.
Heat the Oil
Heat vegetable oil in a large pan or wok over medium-high heat.
Cook the Tofu
Add tofu cubes and cook until golden brown on all sides, about 5 minutes. Remove and set aside.
Sauté Aromatics
In the same pan, add garlic and ginger, sauté for 30 seconds until fragrant.
Stir-Fry Vegetables
Add mushrooms, broccoli, and bell peppers. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
Combine Ingredients
Return tofu to the pan. Add soy sauce, black pepper, and vegetable broth. Stir to combine.
Thicken the Sauce
Pour in cornstarch mixture and cook for 2-3 minutes until sauce thickens.
Serve Hot
Serve hot over rice or noodles.
How to Store It
Fridge: 3-4 days in an airtight container.
Freezer: No, vegetables do not freeze well.
Reheat: Microwave for 2-3 minutes until heated through.
Tips for Best Results
- Ensure your tofu is well-pressed to achieve the best texture.
- Sauté vegetables until just tender for optimal texture.
- Adjust the seasoning to suit your taste preferences.
- Always stir your sauce mixture to avoid lumps.
Serving Suggestions
- Enjoy over a bed of steamed rice or noodles.
- Pair with a fresh cucumber salad for added crunch.
- Serve with a sprinkle of sesame seeds for garnish.
