Quick Mushroom and Tofu Stir-Fry

Print Friendly, PDF & Email
Quick Mushroom and Tofu Stir-Fry

Quick Mushroom and Tofu Stir-Fry

Quick Mushroom and Tofu Stir-Fry


3 tablespoons olive oil

1 medium head cauliflower, sliced into 1/4-inch thick, bite-size pieces (about 6 cups)

1 1/4 pounds (20 ounces) sliced mushrooms

5 cups shredded carrots (about 10 ounces)

1/3 cup bottled teriyaki sauce, plus more to taste

2 tablespoons soy sauce, or to taste

1 tablespoon rice wine vinegar, or to taste (optional)

16 ounces extra-firm tofu, squeezed dry and cubed

2 tablespoons chili paste such as Gochujang, plus more for serving

Salt and freshly ground black pepper, to taste


Add oil to a large hot skillet, saute pan or wok. Add cauliflower and mushrooms and stir for 3-4 minutes until they start to soften.

Add carrots, teriyaki, soy sauce and rice wine vinegar and continue to stir for a couple of minutes until veggies are tender. Add tofu and chili paste and stir for a minute longer to incorporate.

If desired, add a splash of teriyaki to sweeten, soy sauce to add saltiness and/or rice wine vinegar for additional acidity.

Season with salt and pepper to taste and serve immediately with steamed rice, if desired.


Get Cooking: http://www.cooking.com/recipes-and-more/recipes/quick-mushroom-tofu-stir-fry-recipe#ixzz3jHtEwnnR

Leave a comment