Mushroom Tofu Stir-fry
Tofu is a staple ingredient in Asian cuisine, consumed for over 2000 years in China and Japan. The combination of stir-fried tofu and vegetables is not only incredibly delicious but also nutritious and easily digestible. Mushroom tofu stir-fry is particularly popular among those following a health-conscious diet, as it is high in protein, low in fat, and packed with fiber. The soy sauce and ginger together provide that characteristic umami flavor that makes Asian dishes so special. The aroma of freshly prepared, hot wok tofu immediately evokes the atmosphere of an Asian street food stall, while the colorful vegetables offer a true gastronomic experience.
Ingredients for this recipe
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Preparation Steps
1
Press the tofu firmly with paper towels to remove excess moisture, then cut into small cubes.
2
Wash and thinly slice the mushrooms. Cut the carrot and bell pepper into thin strips for quick cooking in the wok.
3
Peel and thinly slice the onion. Mince or grate the garlic and ginger.
4
Heat the sesame oil in a wok over medium-high heat. Add the tofu cubes and stir-fry for 4-5 minutes, or until golden brown. Remove from the wok and set aside.
5
In the same wok, sauté the onion, garlic, and ginger for 2-3 minutes, or until fragrant.
6
Add the mushrooms, carrot, and bell pepper. Stir-fry over medium heat for 5-7 minutes, or until the vegetables are slightly tender but still crisp.
7
Pour in the soy sauce, season with salt and pepper, and stir to combine. Return the fried tofu to the wok and toss well to coat with the sauce.
8
Sprinkle with sesame seeds and serve hot with steamed rice or noodles.
