Description
This Mushroom and Tofu Stir-Fry is a savory, protein-packed vegan dish featuring crispy tofu, sautéed mushrooms, and vibrant broccoli coated in a glossy garlic-soy glaze. It’s quick to prepare, healthy, and satisfying—perfect for weeknights or meal prep.
Ingredients
1 block firm tofu
2 cups sliced mushrooms
1 ½ cups broccoli florets
2 tablespoons chopped green onions
3 tablespoons soy sauce
2 cloves garlic, minced
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons olive oil
2 tablespoons water
1 teaspoon sesame seeds (optional garnish)
Instructions
1. Press the tofu for 10–15 minutes to remove excess moisture, then cut it into bite-sized cubes.
2. In a nonstick skillet over medium-high heat, add 1 tablespoon olive oil. Sear tofu cubes on all sides until golden and crispy. Remove and set aside.
3. In the same skillet, add remaining olive oil. Sauté sliced mushrooms until they release moisture and start to brown.
4. Add broccoli florets and cook until crisp-tender, stirring occasionally.
5. In a small bowl, whisk together soy sauce, garlic, sesame oil, cornstarch, and water until smooth.
6. Return tofu to the pan, pour sauce over, and stir everything together. Let cook until sauce thickens and evenly coats all ingredients.
7. Garnish with chopped green onions and sesame seeds. Serve hot over rice or noodles.
Notes
Crispy Tofu Tip: Pressing tofu is essential. Don’t skip it—excess moisture will prevent browning.
Sauce Consistency: Whisk cornstarch thoroughly with water to avoid clumps in your glaze.
Storage Tip: Store leftovers in an airtight container. For best results, reheat in a skillet instead of the microwave to maintain tofu texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 2.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 0mg