Tofu and Mushroom Stir-Fry
A flavorful stir-fry recipe that uses unopened refrigerated tofu to reduce food waste.
15
Prep Time (min)
20
Cook Time (min)
35
Total Time (min)
2
Servings
Ingredients
- 1 package of unopened refrigerated tofu
- 2 cups sliced mushrooms
- 1 bell pepper, sliced
- 1 small onion, sliced
- 2 cloves of garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup vegetable broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Difficulty:Medium
Tags:
tofumushroomstir-fry
Instructions
1
Drain the tofu and cut it into cubes.
2
In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and vegetable broth.
3
Heat vegetable oil in a large pan or wok over medium heat.
4
Add garlic, onion, and bell pepper to the pan and stir-fry for 2-3 minutes.
5
Add mushrooms and tofu cubes to the pan and cook for another 3-4 minutes, until mushrooms are tender.
6
Pour the sauce mixture over the tofu and vegetables, stirring well to coat everything.
7
Continue cooking for another 2-3 minutes, until the sauce thickens and coats the stir-fry.
8
Season with salt and pepper to taste.
9
Serve the tofu and mushroom stir-fry hot with steamed rice or noodles.