This tofu veggie stir-fry is quick and easy, making it a great go-to weeknight meal. Baked tofu has a firm, toothsome texture that crisps well in a hot pan. You can find it in flavors like teriyaki and sesame, both of which are delicious here. Or opt for a smoked version, which has the same texture with a more robust flavor. Serve over brown rice.

Mushroom & Tofu Stir-Fry

peanut oil

mushrooms,

red bell pepper, diced

scallions,

ginger

garlic, grated

(8 ounce) container baked tofu

oyster sauce

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.


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.


This was the first time I've ever prepared or even eaten tofu, to my knowledge. The smoked tofu absolutely makes this dish, definitely seek it out when making it. Sweet and smoky with the springy chewiness of the mushrooms. This is definitely going in my dinner rotation.

mushroom & tofu stir-fry

Total: 20 minutes

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

Ingredients

Instructions

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