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Mushroom & Tofu Stir-Fry

Selfadvocatenet.com Recipe for month of July

This tofu veggie stir-fry is quick and easy, making it a great go-to weeknight meal.

Baked tofu has a firm, toothsome texture that crisps well in a hot pan. You can find it in flavors like teriyaki and sesame, both of which are delicious here.

Or opt for a smoked version, which has the same texture with a more robust flavor. Serve over brown rice.

Breana Killeen
active: 20 mins
total: 20 mins
Servings: 5


Ingredient Checklist


Instructions Checklist
  • 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.


    Tip: Sweet, salty oyster sauce is made from, well, oysters, along with salt, sugar and sometimes soy sauce. Substitute vegetarian oyster or stir-fry sauce, if desired, which uses mushrooms instead of oysters.

    Nutrition Facts

    171 calories; 13.1 g total fat; 2.3 g saturated fat; 309 mg sodium. 469 mg potassium; 8.6 g carbohydrates; 2.3 g fiber; 3 g sugar; 7.7 g protein; 925 IU vitamin a iu; 36 mg vitamin c; 48 mcg folate; 113 mg calcium; 2 mg iron; 33 mg magnesium;
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