Ingredients
Units
Scale
- 1 block Firm tofu, drained and pressed
- 2 cups Mushrooms (shiitake or button), sliced
- 2 tablespoons Soy sauce
- 1 tablespoon Olive oil or vegetable oil
- 3 cloves Garlic, minced
- 1 inch Ginger, grated
- Assorted vegetables (broccoli, bell peppers, snap peas, etc.), to taste
- Salt and pepper, to taste
- Cooked rice or noodles, for serving
Instructions
- Cut the tofu into cubes and press to remove excess moisture.
- Heat oil in a large pan over medium-high heat.
- Add the tofu cubes to the pan and cook until golden brown and crisp, about 5-7 minutes.
- Remove the tofu from the pan and set aside.
- Add the sliced mushrooms and cook until soft and browned, about 3-5 minutes.
- Add minced garlic and grated ginger, cooking for an additional minute.
- Return the tofu to the pan and pour in soy sauce, stirring to coat evenly.
- Incorporate the assorted vegetables, cooking until tender-crisp, about 2-3 minutes.
- Season with salt and pepper to taste.
- Serve over cooked rice or noodles.
Notes
Pressing the tofu well is crucial for achieving a crispy texture. This dish can be made vegan with plant-based soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg