Stir-Fried Tofu with Mushrooms and Bell Peppers
A quick and colorful stir-fry with crispy tofu, earthy mushrooms, and sweet bell peppers. Ready in about 20 minutes, this is a perfect weeknight dinner or hearty lunch.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 22g
Ingredients
- 14 oz firm tofu
- 2 tbsp vegetable oil
- 2 medium bell peppers
- 8 oz mushrooms
- 2 tbsp soy sauce
- 2 cloves garlic
Instructions
- 1
Press the 14 oz tofu between paper towels for 5 minutes, then cut into 1-inch cubes. Slice the 2 bell peppers and 8 oz mushrooms into bite-sized pieces.
- 2
Heat 1 tbsp of the vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden on all sides, about 8 minutes. Remove and set aside.
- 3
Add the remaining 1 tbsp oil to the skillet. Add the sliced peppers and mushrooms, and cook until they start to soften, about 5 minutes.
- 4
Add the 2 minced garlic cloves and cook for 1 minute until fragrant. Return the tofu to the skillet.
- 5
Pour in the 2 tbsp soy sauce and stir everything together. Cook for 2 minutes until the sauce coats the tofu and vegetables. Serve hot.
Tools you’ll need
- large skillet
- paper towels
- knife
- cutting board
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