Mushroom & Tofu Stir-Fry

Name: Mushroom & Tofu Stir-Fry
Total time: 20 min
Ingredients: 4 tablespoons peanut oil or canola oil, divided; 1 pound mixed mushrooms, sliced; 1 medium red bell pepper, diced; 1 bunch scallions, trimmed and cut into 2-inch pieces; 1 tablespoon grated fresh ginger; 1 large clove garlic, grated; 1 (8 ounce) container baked tofu or smoked tofu, diced; 3 tablespoons oyster sauce or vegetarian oyster sauce (see Tip)

5.0

(1)

www.eatingwell.com

Your recipes

Total: 20 minutes

Author : Breana Lai Killeen, M.P.H., RD

Ingredients

Remove All · Remove Spices · Remove Staples

4 tablespoons peanut oil or canola oil, divided1 pound mixed mushrooms, sliced1 medium red bell pepper, diced1 bunch scallions, trimmed and cut into 2-inch pieces1 tablespoon grated fresh ginger1 large clove garlic, grated1 (8 ounce) container baked tofu or smoked tofu, diced3 tablespoons oyster sauce or vegetarian oyster sauce (see Tip)

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over high heat. Add mushrooms and bell pepper; cook, stirring occasionally, until soft, about 4 minutes. Stir in scallions, ginger and garlic; cook for 30 seconds more. Transfer the vegetables to a bowl.

Step 2

Add the remaining 2 tablespoons oil and tofu to the pan. Cook, turning once, until browned, 3 to 4 minutes. Stir in the vegetables and oyster sauce. Cook, stirring, until hot, about 1 minute.