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4 from 1 vote

Tofu and Shiitake Stir-Fry

An amazing stir-fry that delicious enough to serve to guests and easy enough for tonight's supper.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Lunch or Dinner
Cuisine: Asian
Servings: 4
Calories: 185kcal
Author: Lindsay Reynolds

Ingredients

  • 2 tablespoons sunflower oil canola or coconut oils would work just as well
  • 14 ounces extra-firm tofu drained and chopped into bite-sized pieces
  • 3 1/2 cups finely chopped cabbage
  • 10 shiitake mushrooms I used dried mushrooms, rehydrated according to package instructions
  • 1/2 cup carrots julienned (about 1 large carrot)
  • 1/4 cup onion thinly sliced
  • 1 cup green beans I used frozen.
  • 2 tablespoons soy sauce or more, to taste
  • 2 tablespoons water use the water from your rehydrated mushrooms for added flavor
  • 1 teaspoon cornstarch
  • 1 teaspoon sriracha
  • 1 clove garlic minced
  • 1 teaspoon ground ginger or fresh minced
  • 1 teaspoon sesame oil
  • 1 teaspoon cane sugar
  • salt to taste

Instructions

  • In a large wok or skillet, heat sunflower oil on medium-high just long enough for your tofu to be chopped. Add tofu to wok, salt, and fry, turning every 30-60 seconds, just until tofu is golden brown on all sides.
  • When tofu is fried to your liking, remove it from the wok, and set aside.
  • Add remaining vegetables (cabbage, shiitake mushrooms, carrots, onion, and green beans) to wok on medium-high heat, using remaining oil from tofu and a splash or two of water to cook vegetables until just softened.
  • While vegetables are cooking, mix soy sauce, water, cornstarch, sriracha, garlic, ginger, sesame oil, and sugar in a small bowl.
  • When vegetables are cooked/softened to your preference, add your liquid/cornstarch mixture and tofu to the wok, and toss together.
  • Taste your vegetables, and add more soy sauce to your preference.
  • Serve hot over steamed rice or quinoa. Dinner is served!

Notes

This recipe adapted/inspired by the Vegetarian Times' Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy: https://www.vegetariantimes.com/recipe/stir-fried-shiitake-mushrooms-with-tofu-and-bok-choy/

Nutrition

Calories: 185kcal | Carbohydrates: 14g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 619mg | Potassium: 506mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2925IU | Vitamin C: 28.5mg | Calcium: 71mg | Iron: 2.3mg