Recipe Library
Mushroom & Tofu Stir-Fry
Sliced mushrooms and sweet red pepper sizzle in hot oil until their edges turn golden and fragrant. Scallions, ginger, and garlic join the pan, followed by cubes of tofu that soak up a glossy coat of savory oyster sauce.
- Total
- 29 min
- Prep
- 20 min
- Cook
- 9 min
- Serves
- 5
Nutrition per Serving
- Calories
- 171
- Protein
- 8g
- Carbs
- 9g
- Fat
- 13g
- Fiber
- 2g
- Sugar
- 4g
- Sodium
- 309mg
Ingredients
- 4 tablespoons peanut oil or canola oil, divided
- 1 pound mixed mushrooms, sliced
- 1 medium red bell pepper, diced
- 1 bunch scallions, trimmed and cut into 2-inch pieces
- 1 tablespoon grated fresh ginger
- 1 large clove garlic, grated
- 1 (8 ounce) container baked tofu or smoked tofu, diced
- 3 tablespoons oyster sauce or vegetarian oyster sauce (see Tip)
Instructions
- 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.
- 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.