Description
Savory, glossy, and packed with plant-based protein—this colorful stir-fry is weeknight perfection.
Ingredients
Scale
- 1 block extra-firm tofu
- 2 cups mixed mushrooms (shiitake, cremini, button)
- 2 cups broccoli florets
- 1/4 cup gluten-free tamari or soy sauce
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup bell peppers, sliced
- 2 green onions, chopped
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 tablespoon cornstarch
- 1 tablespoon sesame seeds
Instructions
- Press tofu to remove excess moisture, then cube evenly.
- Sear tofu in a hot pan with oil until golden on all sides; remove and set aside.
- Add mushrooms to the same pan and cook until browned and juicy.
- Toss in broccoli and bell peppers; stir-fry until crisp-tender.
- Whisk tamari, sesame oil, ginger, garlic, vinegar, maple syrup, and cornstarch.
- Return tofu to the pan and pour in sauce; toss until glossy and thickened.
- Finish with green onions and sesame seeds; serve hot.
Notes
- For a spicier version, add red pepper flakes.
- Serve over rice or quinoa for a complete meal.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg