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Mushroom and Tofu Stir-Fry

A healthy and simple stir-fry featuring firm tofu, earthy mushrooms, garlic, and ginger, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g firm tofu Use firm tofu for best texture.
  • 250 g mushrooms, sliced Any preferred variety can be used.
  • 2 tablespoons soy sauce Can substitute with tamari for gluten-free.
  • 1 tablespoon vegetable oil Use less oil for a healthier option.
  • 2 cloves garlic, minced
  • 1 inch piece ginger, minced
  • to taste salt and pepper
  • Optional your favorite vegetables (e.g., bell peppers, broccoli)

Method
 

Preparation
  1. Press the tofu to remove excess moisture, then cut it into cubes.
  2. Slice the mushrooms and mince the garlic and ginger.
Cooking
  1. Heat the vegetable oil in a pan over medium-high heat.
  2. Add the tofu and cook until it is golden and crispy on all sides.
  3. Add the garlic and ginger, sautéing for a minute until fragrant.
  4. Add the sliced mushrooms and cook until they are tender.
  5. Incorporate the soy sauce and any additional vegetables, stirring to combine.
  6. Cook for another 2-3 minutes until everything is well mixed and heated through.
  7. Season with salt and pepper to taste, then serve hot.

Notes

Store cooled stir-fry in airtight containers in the fridge for up to 4 days. For meal prep, divide into containers with whole grains. Adjust tofu quantity for higher protein content.