Tofu Stir-Fry with Broccoli & Mushrooms

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Love tofu? Then you are going to love this Tofu Stir-Fry with Broccoli & Mushrooms! Delicious and easy to make, this keto friendly stir fry recipe is everything you love about takeout!

Tofu Stir-Fry with Broccoli & Mushrooms Recipe Ingredients

• 1 head broccoli
• 10 ounces firm tofu
• 4 garlic cloves, minced
• 8 ounces button mushrooms, sliced
• 2 tablespoons olive oil
• 1/4 cup chopped peanuts
• 2 tablespoons balsamic vinegar
• 2 tablespoons soy sauce
• 2 tablespoons water
• 1 tablespoon crushed chili
• 1 tablespoon chili sauce

Optional Toppings:

• chopped peanuts
• chili flakes
• toasted sesame seeds

Tofu Stir-Fry with Broccoli & Mushrooms Recipe Instructions

1. Cook broccoli in a steamer basket for 10 minutes or in boiling water for 5 minutes. They shouldn’t get totally cooked. Set aside.
2. Unwrap tofu and cut into small cubes.
3. Heat a skillet. Once hot, add the oil and tofu. Sauté for 5 minutes, shaking/flipping occasionally to cook on all sides, until the tofu has a slight crust on each side and has begun to brown. Set aside.
4. Add a little more olive oil to the skillet and add the garlic, stirring constantly until golden and fragrant, about 2 minutes.
5. Add sliced mushrooms and keep on stirring until they are tender.
6. Add broccoli.
7. Whisk vinegar, soy sauce, water, and chili sauce in a small container and pour it into the skillet. Add tofu, give a few stirs, coating all. Taste for salt and add more if necessary.
8. Divide among two bowls.
9. Garnish with chopped peanuts, chili flakes, or toasted sesame seeds.
10. Serve immediately.

Other Items Needed

• Steamer Basket

Tofu Stir-Fry with Broccoli & Mushrooms Recipe Nutrition

Serves 12

Calories 376, Total C 12g, Fiber 5.2g, Net C 6.8g, Sugars 2.8g, Fat 21.1g, Protein 35.2g

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Tofu Stir-Fry with Broccoli & Mushrooms Recipe

Love tofu? Then you are going to love this!

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Course Dinner idea

Cuisine American

Servings 12 servings

Calories 376 kcal

Equipment

• Steamer Basket

Ingredients

  

1x2x3x

• 1 head broccoli
• 10 ounces firm tofu
• 4 garlic cloves minced
• 8 ounces button mushrooms sliced
• 2 tablespoons olive oil
• 1/4 cup chopped peanuts
• 2 tablespoons balsamic vinegar
• 2 tablespoons soy sauce
• 2 tablespoons water
• 1 tablespoon crushed chili
• 1 tablespoon chili sauce

Optional Toppings:

• chopped peanuts
• chili flakes
• toasted sesame seeds

Instructions

 

• Cook broccoli in a steamer basket for 10 minutes or in boiling water for 5 minutes. They shouldn’t get totally cooked. Set aside.
• Unwrap tofu and cut into small cubes.
• Heat a skillet. Once hot, add the oil and tofu. Sauté for 5 minutes, shaking/flipping occasionally to cook on all sides, until the tofu has a slight crust on each side and has begun to brown. Set aside.
• Add a little more olive oil to the skillet and add the garlic, stirring constantly until golden and fragrant, about 2 minutes.
• Add sliced mushrooms and keep on stirring until they are tender.
• Add broccoli.
• Whisk vinegar, soy sauce, water, and chili sauce in a small container and pour it into the skillet. Add tofu, give a few stirs, coating all. Taste for salt and add more if necessary.
• Divide among two bowls.
• Garnish with chopped peanuts, chili flakes, or toasted sesame seeds.
• Serve immediately.

Nutrition

Serving: 1servingCalories: 376kcalCarbohydrates: 12gProtein: 35.2gFat: 21.1gFiber: 5.2gSugar: 2.8g

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