Go Back

Mushroom and Tofu Stir-Fry

A quick and flavorful stir-fry featuring crispy tofu, savory mushrooms, and vibrant vegetables, perfect for satisfying quick weeknight meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 block firm tofu, drained and cubed
  • 2 cups mushrooms, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • to taste salt and pepper
Vegetable Options
  • as desired your favorite vegetables (e.g., bell peppers, broccoli, carrots)

Method
 

Cooking
  1. Heat the vegetable oil in a large pan over medium heat.
  2. Add the cubed tofu and cook until golden and crisp on all sides, about 5-7 minutes.
  3. Toss in the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes.
  4. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
  5. Add your favorite vegetables and soy sauce, cooking until the vegetables are tender-crisp.
  6. Season with salt and pepper to taste.
  7. Serve hot over rice or noodles.

Notes

This dish can be stored in an airtight container in the fridge for about 3-4 days. For make-ahead, prepare components separately and combine before serving. Freeze for up to 3 months for batch cooking. Consider drizzling sesame oil on top before serving for added flavor.