This tofu veggie stir-fry is a terrific go-to evening supper because it’s quick and simple. Tofu that has been baked has a firm, chewy texture that crisps up well in a hot skillet. It is available in delectable varieties like teriyaki and sesame, both of which are popular in this area.
Ingredients:
- 1 block of firm tofu
- 2 cups of sliced mushrooms
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 3 cloves of garlic, minced
- 2 tablespoons of soy sauce
- 2 tablespoons of hoisin sauce
- 1 tablespoon of cornstarch
- 2 tablespoons of vegetable oil
- Salt and pepper, to taste
- Cooked rice, for serving
Instructions:
- Drain and press the tofu to remove excess water. Cut the tofu into bite-sized cubes.
- In a small bowl, whisk together the soy sauce, hoisin sauce, and cornstarch. Set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until browned on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
- In the same skillet, add the mushrooms and cook until they release their moisture and are lightly browned, about 5-7 minutes.
- Add the onion, red bell pepper, and garlic to the skillet and cook until the vegetables are tender, about 5-7 minutes.
- Return the tofu to the skillet and pour in the sauce. Stir everything together and cook for another 2-3 minutes, until the sauce has thickened and coated everything.
- Season with salt and pepper to taste.
Serve the stir-fry hot over cooked rice.
Nutrition Facts:
- Calories: 252
- Total Fat: 13.4g
- Saturated Fat: 1.8g
- Cholesterol: 0mg
- Sodium: 707mg
- Total Carbohydrates: 17.8g
- Dietary Fiber: 3.3g
- Sugars: 8.3g
- Protein: 17.5g
