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Low-Fat Tofu and Mushroom Stir Fry Recipe

Nutritional Values

Recipe Type:


Calories 300


Total Time 30


Ingredients :

1 block (about 14 oz) firm tofu, pressed and cubed
2 cups mushrooms, sliced
1 bell pepper, thinly sliced
1 onion, thinly sliced
2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch (optional, for thicker sauce)
1 tablespoon olive oil
Green onions for garnish (optional)
Sesame seeds for garnish (optional)

Banane Ki Vidhi

Press Tofu:

Press the tofu to remove excess water. Cut it into cubes.

Prepare Sauce:

In a bowl, whisk together low-sodium soy sauce, hoisin sauce, rice vinegar, and sesame oil. If you prefer a thicker sauce, mix in cornstarch.

Stir Fry Tofu:

In a large pan or wok, heat olive oil over medium-high heat. Add tofu cubes and cook until they turn golden brown on all sides. Remove tofu from the pan and set aside.

Sauté Vegetables:

In the same pan, add a bit more olive oil if needed. Add sliced mushrooms, bell pepper, and onion. Sauté until the vegetables are tender.

Add Aromatics:

Add minced garlic and grated ginger to the vegetables. Sauté for about 1 minute until fragrant.

Combine Tofu and Sauce:

Return the cooked tofu to the pan with the vegetables. Pour the sauce over the tofu and vegetables. Toss everything together until well-coated.


Garnish the tofu and mushroom stir fry with chopped green onions and sesame seeds if desired.


Serve the low-fat tofu and mushroom stir fry over brown rice or quinoa.

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