Description
Quick, easy, and simple, vegan tofu and mushroom stir fry is a delicious meal that is ready in under 15 minutes. Serve it over a bowl of steamed rice.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 2 cups shiitake mushrooms or brown mushrooms, thinly sliced
- 1 cup extra firm tofu, cut into 1-inch wide strips
- 4 baby bok choy or choy sum, sliced in half
- 1 tablespoon soy sauce
- 1/2 tablespoon balsamic vinegar or black rice vinegar
- 1/2 teaspoon ground black pepper (or to taste)
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- In a large wok or skillet, heat oil over medium-high heat for 2 minutes until the hot oil sizzles. Add garlic and sauté until fragrant, about 1 minute.
- Add mushrooms and tofu and stir to cook until nicely browned, about 3-4 minutes.
- Add bok choy and stir fry for 2 minutes, allowing it to soften.
- Stir in soy sauce, vinegar and pepper. Mix well until evenly distributed. Drizzle with sesame oil and sprinkle sesame seeds on top.
- Serve immediately with steamed rice.
Notes
How to store: Tofu and mushroom stir fry tastes best fresh, but you can certainly store leftovers for another day. Once cooled, store in an airtight container in the refrigerator for up to 4-5 days.
How to reheat: You can reheat leftovers on the stovetop or in the microwave:
- To reheat on the stove: Reheat in a wok or skillet over medium-low heat until thoroughly warmed, about 5-10 minutes. You can reheat leftover rice at the the same time too if you want everything mixed together.
- To reheat in the microwave: Place in a microwave-safe bowl, cover the entire bowl with a damp paper towel and reheat in 15-second increments until hot. This will steam the leftovers and prevent them from drying out.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Vegetarian
- Method: Stir Fry
- Cuisine: Chinese