Ingredients
- 14 oz tofu, pressed and cubed
- 8 oz mushrooms, sliced
- 2 cups mixed vegetables (e.g., bell peppers, snow peas)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons soy sauce
- Optional: green onions, sesame seeds, chili oil for garnish
Instructions
- Press the tofu for at least 15–30 minutes using a clean towel and a weight.
- Heat a wide skillet or wok over high heat.
- Add the vegetable oil, then the cubed tofu; cook until golden and crispy, about 5–7 minutes.
- Remove the tofu and set aside.
- Add the sliced mushrooms and mixed vegetables to the pan; cook until tender, about 5 minutes.
- Add the minced garlic and ginger; cook for 1 minute until aromatic.
- Return the crispy tofu to the pan, then add soy sauce; stir to coat.
- Serve hot over rice or noodles, garnished as desired.
Notes
For gluten-free, use tamari instead of soy sauce. Pressing tofu is essential for crispiness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Vegetarian