Description
A delicious and healthy tofu stir-fry loaded with vegetables.
Ingredients
Scale
- 14 oz extra-firm tofu, pressed and cubed
- 1 tablespoon cornstarch (for coating tofu)
- 2 tablespoons neutral oil (such as avocado or canola)
- 2 cups cremini or button mushrooms, thickly sliced
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon cornstarch (for the sauce)
- 2 tablespoons water
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- Press the tofu by wrapping it in a clean towel and placing a heavy object on top for at least 20 minutes. Cut into 1-inch cubes.
- Toss tofu cubes in 1 tablespoon cornstarch to lightly coat.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Sear tofu on all sides until golden and crisp, about 8–10 minutes. Remove and set aside.
- In the same pan, add remaining oil if needed. Sauté garlic and ginger for 1 minute until fragrant.
- Add mushrooms and cook for 5–6 minutes until browned. Add broccoli and stir-fry for another 3–4 minutes until crisp-tender.
- In a small bowl, mix soy sauce, hoisin sauce, water, and 1 teaspoon cornstarch. Pour into the skillet. Stir until the sauce thickens.
- Return tofu to the pan and toss everything together with sesame oil.
- Serve over rice or noodles. Garnish with green onions and sesame seeds.
Notes
- Make sure to press the tofu well to remove excess moisture for better frying.
- You can substitute vegetables based on your preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg