Stir-Fried Tofu with Black Fungus and Vegetables
A quick and colorful weeknight stir-fry featuring crispy golden tofu, earthy black fungus, and sweet bell peppers in a savory garlic-ginger sauce. Ready in about 30 minutes, this dish is both satisfying and healthy.
- Total time
- 35 min
- Servings
- 3
- Calories
- 320
- Protein
- 18g
Ingredients
- 14 oz firm tofu
- 1 cup dried black fungus (wood ear mushrooms)
- 1 medium bell pepper (any color)
- 3 stalks green onions
- 3 tbsp soy sauce
- 3 tbsp vegetable oil
- 3 cloves garlic
- 1 tbsp cornstarch
Instructions
- 1
Soak the 1 cup dried black fungus in warm water until soft, about 20 minutes. Drain, trim any hard stems, and tear into bite-size pieces.
- 2
Press the 14 oz firm tofu for 10 minutes, then cut into 1-inch cubes. Toss with 1 tbsp cornstarch and a pinch of salt.
- 3
Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add tofu in a single layer and cook until golden on all sides, about 8 minutes. Remove and set aside.
- 4
Add 1 tbsp vegetable oil to the skillet. Stir-fry the soaked fungus and 1 sliced bell pepper until tender-crisp, about 3 minutes.
- 5
Add 3 minced garlic cloves and the white parts of 3 sliced green onions; cook until fragrant, about 30 seconds.
- 6
Return tofu to the skillet. Add 3 tbsp soy sauce and 2 tbsp water; toss everything to coat. Cook until sauce thickens slightly, about 1 minute.
- 7
Garnish with the remaining green onion greens and serve hot over rice if desired.
Tools you’ll need
- large skillet
- mixing bowl
- knife and cutting board
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