Servings: 4 servings
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Ingredients
- 1 block of Firm tofu, drained and cut into cubes
- 2 cups of Mushrooms, sliced
- 1 Red bell pepper, seeded and thinly sliced
- 1 Yellow onion, peeled and thinly sliced
- 2 cloves of Garlic, minced
- 1 tablespoon of Grated ginger
- 2 tablespoons of Vegetable oil
- 2 tablespoons of Soy sauce
- 1 tablespoon of Rice vinegar
- 1 tablespoon of Sesame oil
- 1/4 teaspoon of Red pepper flakes
- Salt and pepper to taste
Instructions
- Whisk together the soy sauce, rice vinegar, sesame oil, red pepper flakes, salt, and pepper in a small bowl. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and stir-fry for 5-7 minutes or until lightly browned. Remove the tofu from the skillet and set aside.
- Add the sliced mushrooms to the skillet and stir-fry for 3-4 minutes until tender and lightly browned. Add the sliced bell pepper, onion, garlic, ginger, and stir-fry for 2-3 minutes or until the vegetables are crisp-tender.
- Return the tofu to the skillet and pour the prepared sauce over the mixture. Stir-fry for 1-2 minutes or until everything is heated and well-coated in the sauce.
- If desired, serve the stir-fry hot, garnished with sliced scallions or sesame seeds.
- Enjoy your delicious low-carb tofu and mushroom stir-fry!
Other Low-Carb Tofu Recipes
Nutrition Facts
Serving Size: 1/4 of the recipe
Calories: 170 kcal
Total Fat: 12g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 440mg
Total Carbohydrates: 7g
Dietary Fiber: 2g
Sugars: 3g
Protein: 10g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Tofu and Mushroom Stir-Fry
To store the low-carb tofu and mushroom stir-fry, follow these simple steps:
- Let the stir-fry cool down to room temperature.
- Transfer the stir-fry to an airtight container or a covered bowl.
- Store it in the refrigerator for 3-4 days.
When reheating the stir-fry, you can do so in a microwave or a skillet over medium heat. Add a splash of water or broth to the skillet to prevent the tofu and vegetables from sticking to the pan. Stir occasionally until everything is heated through. Enjoy your leftover low-carb tofu and mushroom stir-fry!
