Broccoli Mushroom and Tofu Stir fry

This delicious and healthy broccoli mushroom and tofu stir fry is a tasty plant-based main, high in plant protein and bursting in nutrition.

Course Main

Cuisine American

Keyword broccoli tofu and mushroom stir fry

recipe vegan recipes

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 199kcal

Mix together all the ingredients for the sauce. I admit that I love miso and hence I use it in all my my stir fries. But you can totally skip that. Mix together soy sauce, vinegar, teriyaki sauce, miso (if using), maple syrup, ½ tsp. Chilli flakes or pepper along with cornstarch to form a thick sauce. Add 1 or 2 cups water as well.
One commenter who tried the recipe mentioned that they doubled the sauce ingredients as they found it a bit dry. You can go ahead and do that too. Or add 1-2 cups water when mixing the sauce.
Heat sesame oil in a skillet and add ginger and garlic. Fry for 30 seconds and add broccoli and tofu. Just mix together and let them get coated in oil.
Add in half the sauce prepared and mix well. Cover and cook for about 6-8 minutes till the broccoli is tender. Add in the mushrooms and the rest of the sauce and cook for a couple of minutes.
You will have a thick sauce more like a glaze. Add water if you want it slightly runny. I leave it as is. It is done. Garnish with scallion greens, sesame seeds and more chilli flakes.
Your broccoli, mushroom and tofu stir fry is ready to serve. Enjoy.

1. You can store this stir fry in an airtight container in the fridge for upto 3 days. Reheat and serve.

2. Adjust sauce as per your taste. If you like it more sweet, add more maple syrup. Reduce chilli flakes to reduce heat.

3. Use firm tofu and press it well to remove all the water before using. It does not break apart.

4. You may use other veggies like peppers, green beans, bok choy in this recipe.