Stir-Fried Tofu, Bean Sprouts and Mushrooms

This easy stir-fried tofu, bean sprouts and mushrooms dish is a delicious vegan meal that is ready in just 30 minutes.

Cooking Equipment:

Wok or large skillet; spoon or spatula; knife; cutting board

Preparation Time:

10 minutes

Cooking Time:

Total Time:

30 minutes

Cuisine:

Asian

Keywords:

Stir-Fried, Tofu, Bean Sprouts, Mushrooms, Vegan

Meal:

Main Course

Cooking Method:

Stir-Frying

Dietary Restrictions:

Vegan

Servings:

Ingredients:

200g firm tofu, cubed

1 tablespoon vegetable oil

2 cloves garlic, minced

1 teaspoon grated ginger root

2 tablespoons soy sauce

1/2 teaspoon sugar

1/4 teaspoon white pepper powder

150g bean sprouts

100g mushrooms, sliced

Cooking Instructions:

Heat the oil in a wok or large skillet over medium-high heat. Add the tofu cubes and cook for 5 minutes until golden brown.

Add the garlic and ginger to the wok and cook for another minute until fragrant.

Add the soy sauce, sugar and white pepper powder to the wok and stir to combine.

Add the bean sprouts and mushrooms to the wok and stir-fry for 5 minutes until cooked through.

Serve hot with steamed rice or noodles.

Nutrition:

Calories – 220 kcal; Protein – 11g; Fat – 11g; Carbohydrates – 16g; Fiber – 4g; Sodium – 320mg

This easy vegan stir-fried tofu, bean sprouts and mushrooms dish is ready in just 30 minutes! It’s packed with flavor from garlic, ginger root, soy sauce and white pepper powder – perfect for a quick weeknight dinner!

Rating:

Did You Know?

Filipino cuisine includes a mix of Spanish, Chinese, and Malay influences, and includes dishes such as adobo and pancit.