Name: Healthy Mushroom and Tofu Stir Fry Done Right
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 14 ounces (400 g) extra-firm tofu, pressed and cubed; 2 tablespoons cornstarch; 2 tablespoons olive oil or avocado oil; 8 ounces (225 g) mushrooms, sliced; 1 medium bell pepper, sliced; 1 cup (90 g) snow peas or green beans; 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 3 tablespoons low-sodium soy sauce or tamari; 1 tablespoon rice vinegar; 1 tablespoon maple syrup or honey; 1 teaspoon toasted sesame oil; 1/4 cup (60 ml) vegetable broth or water; Optional: sesame seeds, green onions

Description

A clean, nourishing stir fry that combines crispy tofu, savory mushrooms, and vibrant vegetables in a balanced, flavorful sauce.

Ingredients

Scale

14 ounces (400 g) extra-firm tofu, pressed and cubed
2 tablespoons cornstarch
2 tablespoons olive oil or avocado oil
8 ounces (225 g) mushrooms, sliced
1 medium bell pepper, sliced
1 cup (90 g) snow peas or green beans
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
3 tablespoons low-sodium soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon maple syrup or honey
1 teaspoon toasted sesame oil
1/4 cup (60 ml) vegetable broth or water
Optional: sesame seeds, green onions

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Instructions

Press and cube the tofu, then toss with cornstarch.
Heat 1 tablespoon oil and cook tofu until golden. Remove and set aside.
Add remaining oil and cook mushrooms until browned.
Add vegetables, garlic, and ginger; cook briefly.
Whisk sauce ingredients and pour into the pan.
Return tofu, toss to coat, and cook until sauce thickens.
Garnish and serve warm.

Notes

Pressing the tofu is essential for the best texture.
Adjust sauce sweetness or saltiness to taste.
Store leftovers in the refrigerator for up to four days.

Prep Time: 20 minutes
Cook Time: 15 minutes