Ginger Mushroom Tofu Recipe
Stir-fried fresh ginger, baby corn, bell peppers, carrots, onions, broccoli, cauliflower, cabbage, zucchini, scallions, & mushrooms, with chilies in garlic sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Tofu
Drain the tofu and press it to remove excess moisture. Cut into bite-sized cubes.
- 2
Heat the Oil
In a large skillet or wok, heat the vegetable oil over medium-high heat.
- 3
Stir-fry the Tofu
Add the tofu cubes to the skillet and stir-fry until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- 4
Cook the Vegetables
In the same skillet, add the garlic, ginger, and dried chilies. Stir-fry for 1 minute until fragrant. Then add the onions, carrots, bell peppers, baby corn, broccoli, cauliflower, cabbage, zucchini, and mushrooms. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
- 5
Combine Ingredients
Return the cooked tofu to the skillet. Add the soy sauce, sesame oil, and season with salt and black pepper. Toss to combine and cook for an additional 2-3 minutes.
- 6
Add Scallions
Finally, add the chopped scallions and stir for another minute. Adjust seasoning if necessary.
- 7
Serve
Serve hot as a main dish over rice or noodles.