Mushroom And Tofu Stir-Fry

A delicious and healthy stir-fry featuring tofu, mushrooms, and broccoli.

Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine American

Servings 4 servings

Calories 280 kcal

14 oz firm tofu, drained Cut into cubes
1 lb mixed mushrooms (shiitake, cremini, button, oyster) Torn into pieces
2 cups broccoli florets
6 units scallions, sliced Into 1-inch pieces
2 inches ginger, thinly sliced
1.5 tsp cornstarch
0.5 tsp crushed red pepper flakes
Kosher salt to taste
3 tbsp soy sauce divided
2 tbsp seasoned rice vinegar
2 tbsp mirin
2 tbsp vegetable oil divided
Sesame seeds for garnish
Steamed rice for serving
Non-alcoholic option No alcoholic drinks allowed, please substitute with a non-alcoholic option.

Cut tofu into cubes and press between paper towels to remove moisture.
Toss tofu with cornstarch, red pepper flakes, salt, and 1 tbsp soy sauce in a bowl.
Mix rice vinegar, mirin, and remaining 2 tbsp soy sauce in another bowl.
Heat 1 tbsp oil in a large non-stick skillet over medium-high heat. Cook ginger, scallions, and mushrooms for 5-7 minutes until tender. Season with salt and set aside.
In the same skillet, heat 1 tbsp oil over high heat. Brown tofu on each side for 2 minutes.
Add wine mixture and mushroom mix to the skillet with tofu. Toss in broccoli and cook for 2 minutes until broccoli is tender.
Remove from heat, garnish with sesame seeds, and serve over steamed rice.

For added crunch, sprinkle chopped peanuts or cashews on top before serving.

Keyword Mushroom And Tofu Stir-Fry Recipe