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- Firm Tofu (14 oz) - Assorted Mushrooms (2 cups: shiitake, button, oyster) - Vegetable Additions (bell pepper, onion) - Garlic (2 cloves) - Ginger (1 inch) - Soy Sauce (2 tablespoons) - Sesame Oil (1 tablespoon) - Olive Oil (1 tablespoon) - Cornstarch (1 teaspoon, optional) - Sesame Seeds & Fresh Cilantro for Garnish - Salt and Pepper to taste The heart of this Mushroom and Tofu Stir Fry lies in its fresh and vibrant ingredients. Firm tofu gives you a great base. It holds up well during cooking. Use 14 ounces, and don’t forget to drain and press it. This step helps remove excess water and makes it crispier. Next, you need assorted mushrooms. I love using shiitake, button, and oyster mushrooms. They bring different textures and flavors. Two cups is perfect for this dish. Add a sliced bell pepper and a medium onion. These vegetables add color and sweetness to the stir fry. They also provide a nice crunch that you will enjoy in every bite. For flavor, you will need garlic and ginger. Two cloves of minced garlic and a one-inch piece of grated ginger create wonderful aromas. They are essential for that authentic stir fry taste. Soy sauce adds umami, while sesame oil gives a nutty flavor. Use two tablespoons of soy sauce and one tablespoon of sesame oil. Olive oil is also needed to sauté the tofu and vegetables. One tablespoon of olive oil does the trick. If you want a thicker sauce, mix in cornstarch. One teaspoon is enough for a great texture. Finally, sprinkle sesame seeds and fresh cilantro on top for garnish. These add a nice touch and elevate the dish's look. Make sure to season with salt and pepper to taste. This will enhance all the flavors. Enjoy cooking your Mushroom and Tofu Stir Fry! {{ingredient_image_1}} - Start by draining the tofu. Wrap it in a clean towel. Place a heavy object on top to press out moisture. Let it sit for about 15 minutes. This helps the tofu absorb flavors better. - Next, slice the mushrooms and bell pepper. Use a sharp knife for clean cuts. Cut the onion into thin slices. Keep everything ready for quick cooking. - Heat olive oil in a large non-stick skillet or wok. Use medium-high heat for best results. - Add the cubed tofu. Sauté the tofu until it turns golden brown on all sides. This should take about 8 to 10 minutes. Remove the tofu from the skillet and set it aside. - In the same skillet, add the sliced onions. Sauté them until they become translucent, which takes about 3 to 4 minutes. - Add minced garlic and grated ginger. Cook for one more minute, letting the fragrant aroma fill the kitchen. - Toss in the assorted mushrooms and sliced bell pepper. Stir-fry for about 5 to 7 minutes. You want the mushrooms to release their moisture and the veggies to become tender. - Return the sautéed tofu to the skillet. Pour in the soy sauce and sesame oil. Gently toss everything together until well mixed. - If you want a thicker sauce, mix 1 teaspoon of cornstarch with a tablespoon of water to create a slurry. Add the slurry to the stir fry. Stir continuously for 1 to 2 minutes until it thickens. - Season with salt and pepper to taste. Sprinkle sesame seeds on top for extra crunch. - Before serving, garnish the dish with fresh cilantro. This adds a nice pop of color and flavor. Serve it over rice or noodles for a complete meal. Tofu can be tricky, but you want it golden-brown. Start with firm tofu, cut into cubes. Press it well to remove water. Heat olive oil in a skillet. Cook the tofu for about 8-10 minutes. Toss it gently to brown all sides. For extra crispy tofu, try coating it lightly with cornstarch before cooking. This gives it a nice crunch. If you want a gluten-free option, use tamari instead of soy sauce. Tamari has a rich taste that works well in this dish. You can also customize the spice levels. If you love heat, add some chili flakes or sriracha. This will give your stir fry a nice kick and make it exciting. When serving, think about how it looks. You can serve the stir fry over rice or noodles for a hearty meal. For a pop of color, garnish with fresh cilantro and a sprinkle of sesame seeds. Arrange it nicely in a bowl. This not only makes it appetizing but also fun to eat! Pro Tips Press Tofu Well: Ensure the tofu is thoroughly pressed to remove excess moisture, allowing it to absorb flavors better and achieve a crispier texture when sautéed. Variety of Mushrooms: Use a mix of mushrooms for depth of flavor and texture. Shiitake, button, and oyster mushrooms each bring unique tastes that enhance the stir fry. High Heat Cooking: Stir frying requires high heat to cook quickly and evenly. Make sure your skillet or wok is hot before adding ingredients to achieve that signature stir fry sear. Garnish for Freshness: Fresh herbs like cilantro or green onions not only add a pop of color but also brighten the dish's flavors. Add them just before serving for maximum freshness. {{image_2}} You can swap tofu for other proteins. Tempeh offers a nutty taste and firm texture. Seitan is another great choice, with a chewy bite that mimics meat. If you want a legume option, add chickpeas or lentils. They provide a hearty base and boost the dish's fiber. Feel free to get creative with your veggies. Seasonal produce like zucchini, snap peas, or bok choy can add freshness. Mixing different mushroom varieties, like portobello or enoki, can enhance the flavor and texture. Each mushroom brings its unique taste, making your stir fry even more exciting. Want to spice things up? Try adding chili flakes for a kick. Start with a small amount, then increase as needed. For a refreshing twist, incorporate some citrus juice or zest. Lemon or lime can brighten the flavors and balance the richness of the dish. To keep your mushroom and tofu stir fry fresh, store leftovers in the fridge. Use airtight containers for the best results. This dish stays tasty for up to four days. Make sure to let it cool before sealing the container. This helps keep moisture out and flavors in. When reheating, aim to keep the texture just right. I recommend using a skillet over medium heat. Just add a splash of water or broth to keep it moist. Stir gently until warmed through, about five minutes. This method helps the tofu stay soft while the veggies stay crisp. You can freeze your stir fry if you want to save it for later. Divide it into portions and place it in freezer-safe bags. Remove as much air as possible to avoid freezer burn. When you’re ready to eat, thaw it in the fridge overnight. Heat it up in a skillet, and it will taste great! Tofu can get soggy if not prepared well. Here are some tips to keep it firm: - Press the tofu: Wrap it in a clean towel and place something heavy on top. Let it sit for 30 minutes to remove excess water. - Use firm tofu: Firm or extra-firm tofu holds up better in stir fry. - Sauté in hot oil: Heat olive oil first in your skillet. Add cubed tofu and cook until golden brown, about 8-10 minutes. This step adds a nice texture and flavor. Yes, you can easily make this dish gluten-free. Here’s how: - Use tamari: Tamari is a gluten-free soy sauce and works well in this recipe. - Check labels: Always check that your other ingredients are gluten-free. Some sauces and oils may contain gluten. Cooking this dish is quick and easy. Here’s a breakdown: - Prep time: About 15 minutes to chop veggies and press tofu. - Cook time: Around 15 minutes to sauté and stir fry. - Total time: You can have this meal ready in about 30 minutes. Perfect for a busy night! In this post, we explored how to create a tasty tofu and mushroom stir fry. We covered essential ingredients, flavor enhancers, and the step-by-step cooking process. You learned tips for perfect tofu, variations for proteins and veggies, and storage advice. Now, you can make a delicious dish that suits your taste. Get creative with flavors and have fun in the kitchen! Enjoy every bite of your stir fry.

Mushroom & Tofu Stir Fry

A delicious and healthy stir fry featuring tofu and assorted mushrooms, perfect for a quick meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 250 kcal

Ingredients
  

  • 14 oz firm tofu, drained and pressed, cut into cubes
  • 2 cups assorted mushrooms (shiitake, button, and oyster), sliced
  • 1 whole bell pepper, sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 teaspoon cornstarch (optional for thickening)
  • 1 tablespoon sesame seeds
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • Begin by preparing the tofu. Heat olive oil in a large non-stick skillet or wok over medium-high heat. Add the cubed tofu and sauté until golden brown on all sides, about 8-10 minutes. Remove and set aside.
  • In the same skillet, add the sliced onions, and sauté until translucent (about 3-4 minutes).
  • Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  • Toss in the assorted mushrooms and sliced bell pepper. Stir fry for around 5-7 minutes until the vegetables are tender and mushrooms have released their moisture.
  • Return the tofu to the skillet. Pour in the soy sauce and sesame oil, gently tossing everything together. If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with a tablespoon of water to create a slurry, then add to the stir fry, stirring continuously for about 1-2 minutes until thickened.
  • Season with salt, pepper, and sprinkle sesame seeds on top before removing from heat.
  • Garnish with fresh cilantro before serving over rice or noodles.

Notes

Serve over rice or noodles for a complete meal.
Keyword mushrooms, stir-fry, tofu, vegetarian