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Mushroom and Tofu Stir-Fry

A quick and comforting Mushroom and Tofu Stir-Fry that’s perfect for busy weeknights, featuring pan-fried tofu and savory soy sauce.
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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, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz firm tofu, cubed Press to remove excess moisture
  • 8 oz mushrooms, sliced Earthy flavor that complements soy sauce
  • 2 tablespoons soy sauce Primary seasoning for the dish
  • 1 tablespoon olive oil Use for browning the tofu
  • 2 cloves garlic, minced Adds aromatic flavor
  • 1 teaspoon ginger, grated For added warmth and spiciness
  • to taste Salt and pepper Adjust to your preference
  • your choice of vegetables (e.g., bell peppers, broccoli, carrots) Add color and nutrition to the stir-fry

Method
 

Preparation
  1. Press the tofu to remove excess moisture, then cut it into cubes.
  2. In a skillet, heat olive oil over medium heat. Add tofu cubes and cook until golden brown on all sides.
  3. Add garlic and ginger, and sauté for 1-2 minutes until fragrant.
Cooking
  1. Add sliced mushrooms and other vegetables, cooking until soft.
  2. Pour in soy sauce, stirring to combine and heat through.
  3. Season with salt and pepper to taste.
  4. Serve hot over rice or noodles.

Notes

This dish is adaptable; feel free to use any vegetables you have on hand. For meal prep, press and cube tofu, slice mushrooms, and chop vegetables a day ahead for quick assembly.