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