Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 8 oz cremini mushrooms, sliced
- 4 oz shiitake mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1/2 cup broccoli florets
- 2 cloves garlic, minced
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
Instructions
- Step 1: Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add the tofu and cook until golden brown and slightly crispy on all sides, about 5-7 minutes. Remove the tofu from the wok and set aside.
- Step 2: Add the remaining 1 tablespoon of sesame oil to the wok. Add the mushrooms and bell pepper and stir-fry for 3-4 minutes, until slightly softened. Add the garlic and ginger and cook for another minute until fragrant.
- Step 3: In a small bowl, whisk together the soy sauce, rice vinegar, and cornstarch until smooth.
- Step 4: Add the broccoli florets to the wok and stir-fry for 2 minutes. Pour the soy sauce mixture into the wok and stir constantly until the sauce thickens and coats the vegetables, about 1 minute.
- Step 5: Add the cooked tofu back to the wok and toss to combine everything evenly. Cook for another minute to heat through.
- Step 6: Serve immediately over rice or quinoa.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or skillet, adding a splash of water or sesame oil to prevent drying out.
- Serve this vibrant stir-fry over a bed of fluffy rice, garnished with toasted sesame seeds for extra flavour and texture.
- For extra crispy tofu, press it for at least 30 minutes before cubing and ensure it's completely dry before adding it to the hot oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American