mushroom and tofu stir fry
We loved this Stir-Fried Tofu and Mushrooms and it’s low-carb, gluten-free, dairy-free, and vegan.
- 14 oz firm tofu drained and cut into cubes
- 3 to 4 mushrooms thinly sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 2 tablespoons soy sauce
- ginger minced
- 2 tablespoons scallions minced
- 2 tablespoons red pepper minced
- 1 teaspoon salt to taste
- 1 teaspoon sugar
- ground pepper
Cut drained tofu into cubes about 1 inch square.
In a wok or a large nonstick skillet over medium high heat. Add 1 tablespoon oil, heat until hot.Add tofu cubes to the wok or pan, reduce heat to medium heat, stirring occasionally, and cook until the cubes become golden, brown and firm, about 5 minutes. Transfer the cooked tofu onto a plate and set aside.
Add the remaining 1 tablespoon oil to wok or skillet,Heat until the oil is hot, add garlic, ginger, red pepper and mushrooms, stirring constantly, and cook for about 5 minute .
Add the tofu cubes back into the wok or skillet, and pour the soy sauce.salt,sugar and ground pepper to taste. Stirring and cook for another 2 to 3 minutes.Add the sliced green onions and cook 1 minute more.
Calories: 315kcal | Carbohydrates: 10g | Protein: 20g | Fat: 23g | Saturated Fat: 12g | Sodium: 1015mg | Potassium: 58mg | Fiber: 2g | Sugar: 3g | Vitamin A: 351IU | Vitamin C: 14mg | Calcium: 253mg | Iron: 3mg