Mushroom & Tofu Stir-Fry
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Craving something hearty, flavorful, and easy to toss together in one pan? This quick tofu and veggie stir-fry brings bold umami flavor, crisp-tender vegetables, and a satisfying sizzle—no takeout menu required. With antioxidant-rich mushrooms and protein-packed tofu, it’s as nourishing as it is delicious.
Ingredients:
Serve hot over rice or noodles—or enjoy it straight from the pan!
This recipe was sourced from Eating Well. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Image source: Eating Well
Ingredients:
- 4 tablespoons peanut oil or neutral oil (such as canola or avocado), divided
- 1 pound mixed mushrooms, sliced
- 1 medium red bell pepper, diced
- 1 bunch scallions, trimmed and cut into 2-inch pieces
- 1 tablespoon fresh ginger, grated
- 1 large garlic clove, grated
- 1 (8-ounce) container baked or smoked tofu, diced
- 3 tablespoons oyster sauce or vegetarian oyster sauce
- Heat 2 tablespoons of oil in a large flat-bottom wok or cast-iron skillet over high heat.
- Add the mushrooms and bell pepper, and stir-fry until softened—about 4 minutes.
- Add the scallions, ginger, and garlic, and stir-fry for 30 seconds until fragrant. Transfer everything to a bowl.
- Add the remaining 2 tablespoons of oil and the diced tofu to the pan. Cook for 3–4 minutes, turning once, until golden brown.
- Return the vegetables to the pan, add the oyster sauce, and stir well to coat everything evenly. Cook for 1 more minute, just until heated through.
Serve hot over rice or noodles—or enjoy it straight from the pan!
This recipe was sourced from Eating Well. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
