Stir-fried tofu with bean sprouts and mushrooms- a delicious vegan Chinese stir-fry recipe that's delicious and very easy to make. If you are an Asian food lover and looking for healthy ways to eat tasty then this is a must-try recipe.
Put the tofu cubes in a bowl. Add oil, salt, and pepper. Gently toss and spread on a baking tray lined with baking paper. Bake at 200°C (around 400°F) for 12-15 minutes or until the outer layer of tofu turns light brown.
Heat oil in a large wok or pan. Add grated ginger and garlic. Saute for around 30 seconds.
Add the white part of bok choy and chili peppers. Saute for a minute on high flame
Add mushrooms and saute for 2-3 minutes on high flame.
Next, add salt, pepper, soy sauce and hot sauce. Mix, and cook for a minute.
Add bok choy (green part) and saute until the leaves start getting wilted.
Add sprouts and saute on a high flame for a minute. They should remain crunchy.
Finally, add the baked tofu cubes. Mix and saute for a minute. Serve hot with some rice or noodles.
Store-bought fried or baked tofu can also be used in this dish. They are easily available in Asian stores.
Other vegetables like broccoli, cauliflower, carrots, beans, bell pepper, snow peas, etc can also be used.
It can be served in the main course with rice/ noodles or also enjoyed as a starter.
Adding salt to the stir fry is optional as the soy sauce is already salty and salt is added to the baked tofu too. Add salt only if required.
To bake tofu you can also marinate tofu cubes in soy sauce and pepper.
For best result, press tofu using a tofu press or wrap the tofu block in a clean kitchen towel and then press with something heavy.
You can check my tips to make Asian stir fried dishes inside this post.