Umami-Packed Mushroom & Tofu Stir-Fry: Your Go-To Weeknight Meal

👩‍🍳 Instructions

1. 1

   Press tofu for at least 20-30 minutes. Cut into ¾-inch cubes.
2. 2

   Heat 1 tbsp neutral oil in a large wok or skillet over medium-high heat. Add tofu in a single layer and cook for 5-7 minutes until golden brown and crispy on one side. Flip and cook until crispy on all sides. Remove tofu and set aside.
3. 3

   Add remaining 1 tbsp oil to the pan. Add sliced mushrooms and cook for 3-5 minutes, stirring occasionally, until browned and softened.
4. 4

   Add minced garlic and grated ginger to the pan. Sauté for 30 seconds until fragrant.
5. 5

   Stir in broccoli florets and red bell pepper. Cook for 3-4 minutes until vegetables are tender-crisp.
6. 6

   In a small bowl, whisk together soy sauce, vegetable broth, rice vinegar, toasted sesame oil, cornstarch, maple syrup (if using), and sriracha (if using) until smooth.
7. 7

   Return crispy tofu to the pan with the vegetables. Give the sauce a quick re-whisk, then pour it over the tofu and vegetables. Stir constantly for 1-2 minutes as the sauce thickens and coats everything.
8. 8

   Remove from heat. Garnish with sliced green onions and serve immediately over rice or noodles.