Teriyaki Tofu And Mushroom Stir-Fry Recipe

Stir-fries are loved for many reasons. First, stir-frying cooks quickly. High heat and frequent stirring cook food quickly, making it ideal for busy weeknights. 

1 (16-ounce) package super firm tofu 3 tablespoons avocado oil, divided ⅓ cup + 1 tablespoon soy sauce, divided 1 tablespoon + 2 teaspoons corn starch, divided 3 tablespoons brown sugar 1 tablespoon rice vinegar ½ teaspoon ground ginger ½ teaspoon garlic granules 4 cups sliced mushrooms 3 cups chopped broccoli 1 sliced red pepper 3 chopped scallions



Cube the tofu. Place tofu cubes in a large Ziploc bag with 1 tablespoon of oil and 1 tablespoon of soy sauce. Seal and shake. 

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Add 1 tablespoon cornstarch and shake the bag again to coat the tofu. Heat 1 tablespoon of oil in a large frying pan on medium high. 

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Tofu should be cooked for 5 minutes without stirring. Tofu should be flipped with a fork and cooked for 5 more minutes until browned. 

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Mix the remaining soy sauce, brown sugar, rice vinegar, ginger, and garlic in a small bowl while that cooks. 

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Stir in the remaining corn starch and 1 tablespoon of water to the teriyaki sauce. 

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Add the teriyaki sauce and lower the heat after both sides of tofu cook. 

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Heat the remaining oil in another frying pan on medium high. Mix in mushrooms, broccoli, and red pepper. 

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Cook 10 minutes, stirring often. Scatter scallions over teriyaki tofu and vegetables in a pan and serve warm. Add rice if desired.

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