Vegan Tofu and Mushroom Stir Fry

About this recipe

Discover the delightful medley of flavors in this vegan tofu and mushroom stir fry. Perfectly crisped tofu combined with savory mushrooms and fresh bell pepper, coated in a luscious soy-sesame glaze. A simple, delectable dish that's ideal for a quick weeknight dinner. Serve it over cooked rice or noodles for a wholesome meal that satisfies both taste buds and dietary preferences.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 8 ounces cremini mushrooms, sliced
• 1 red bell pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1/2 cup vegetable broth
• 2 tablespoons vegetable oil, divided
• Salt and pepper to taste

Directions

1. 1

   Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.

2. 2

   Add cubed tofu and cook until golden brown on all sides, about 6-8 minutes. Remove and set aside.

3. 3

   In the same skillet, add remaining oil and sauté mushrooms, bell pepper, and onion until tender, about 4-5 minutes.

4. 4

   Stir in the minced garlic and cook for an additional 1 minute until aromatic.

5. 5

   In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and vegetable broth to form a sauce.

6. 6

   Pour the sauce over the vegetables in the skillet, stir to coat, and add the tofu.

7. 7

   Cook for 3-4 minutes until the sauce thickens and clings to the ingredients.

8. 8

   Season with salt and pepper to taste. Serve hot over rice or noodles.