Stir fry of one kind or another is on regular rotation at my place. They are so quick and simple to whip up and packed with veggies, so they are perfect for mid week meals. This tofu mushroom stir fry is my current favourite, so I thought I would share it with you all too!
- 350g firm tofu
- Small brown onion
- 4 cloves garlic
- Olive oil
- 1tsp sesame oil
- 2 red chillies
- 2tsp cracked pepper
- 400g mixed mushrooms
- 1/3 cup vegetarian friendly oyster sauce
1tbs vegetarian friendly fish sauce (optional)
1/3 cup stock
Rice or noodles to serve
- Press the tofu, then cut into cubes and set aside
- Slice the onion into wedges, mince the garlic and thinly slice the chillies. Set aside.
- Heat oil in a pan and cook the tofu in batches until golden on all sides, then remove from the pan and set aside
- Heat olive oil and sesame oil in the pan and add the onion. Cook for 3-4 minutes, until softened, then add the garlic and half the chilli and cook for a minute. Add the pepper and cook for a further minute.
- Slice the broccolini and add to the pan, cook for 2-3 minutes
- Add the mushrooms and stir fry for a further 2-3 minutes
- Return the tofu to the pan and add the sauces and stock, stir to combine and cook for 1-2 minutes
- Serve over rice or noodles, topped with remaining chilli
That’s all there is to this tofu mushroom stir fry! I like to use a combo of mushrooms, with enoki and oyster two of my favourites. They add such excellent flavour and texture to the dish, but really any mushrooms you have on hand will work.
If chilli isn’t your thing then feel free to reduce the amount, or at least remove the seeds to lower the heat level. They do add some pretty excellent flavour though!
Most of the time I serve this tofu mushroom stir fry with noodles, but brown rice is a delicious, slightly healthier option, too. My go-to noodles are egg noodles from my local Asian grocer, but again, any type will work!