Mushroom Tofu Stir-Fry (Print Version)
# Ingredients:
→ Main Things You Need
01 -
1 teaspoon grated fresh ginger
02 -
3 cloves garlic, minced into small bits
03 -
2 tablespoons of your favorite oil (vegetable or sesame)
04 -
8 ounces of mushrooms, sliced (choose from cremini, shiitake, button)
05 -
1 pressed and cubed block of firm tofu
→ All the Sauce Stuff
06 -
1 tablespoon honey or maple syrup
07 -
1 tablespoon rice vinegar
08 -
3 tablespoons soy sauce (or tamari if you're avoiding gluten)
09 -
1 tablespoon of cornstarch mixed into 2 tablespoons of water
10 -
1 teaspoon sesame oil
→ Extra Add-Ons (Optional)
11 -
½ teaspoon red pepper flakes to add heat
12 -
½ cup tiny broccoli florets
13 -
½ cup crunchy snap peas
14 -
1 sliced bell pepper
15 -
Some sesame seeds and chopped green onions to top it off
# Instructions:
01 -
Start by pressing extra liquid out of the tofu, then cut it into 1-inch cubes. Sprinkle the cubes with cornstarch to give them a crave-worthy crunch while cooking.
02 -
In a big pan, warm 1 tablespoon of oil over medium-high heat. Toss in the mushrooms and let them cook until they lose their water and turn golden, which takes about 5 minutes. Move them to the side of your pan when they’re ready.
03 -
Using the same pan, pour in the rest of the oil and spread the tofu cubes out in one layer. Cook each side for 3-4 minutes until all sides are golden and crunchy.
04 -
If you're using bell peppers, snap peas, or broccoli, toss those in with the tofu. Stir them around for 2-3 minutes so they soften but stay a little crisp. Then add the garlic and ginger, stirring for 30 seconds or until the smell makes you hungry.
05 -
In a small bowl, mix soy sauce, rice vinegar, maple syrup, sesame oil, and the cornstarch water mix. Pour this over the veggies and tofu, toss everything together, and wait a couple of minutes for it to thicken.
06 -
Turn off the heat and sprinkle with sesame seeds and green onion bits. Dish it out on rice or noodles and enjoy right away.
# Notes:
01 -
This stir-fry’s got crispy tofu, mushrooms full of umami, and a delicious garlic-ginger soy sauce that ties everything together. It’s quick, healthy, and plant-based!