Try this Mushroom Tofu stirfry recipe for a quick healthy meal packed with flavor and nutrients Perfect for busy weeknights 154 chars
Ingredients
Scale
400g firm tofu, cubed
250g mushrooms, sliced (shiitake or button mushrooms work well)
1 cup bell peppers, sliced
2 cups broccoli florets
3 tablespoons soy sauce
2 tablespoons sesame oil
2 garlic cloves, minced
1 tablespoon fresh ginger, minced (optional)
2 green onions, chopped (optional)
1 tablespoon cornstarch (optional)
Chili flakes for heat (optional)
Instructions
Start by pressuring the tofu to remove excess moisture.
Slice the mushrooms, bell peppers, and chop the broccoli into florets.
Heat the sesame oil in a large pan or wok over medium-high heat.
Add the tofu cubes and cook until golden brown on all sides, then remove and set aside.
Add minced garlic and ginger to the pan, followed by mushrooms, bell peppers, and broccoli. Stir-fry for 5-7 minutes until the veggies are tender yet crisp.
Return the tofu to the pan, add soy sauce, and if using, mix cornstarch with water and add to thicken the sauce.
Sprinkle with chopped green onions and chili flakes before serving.
