Tofu Shiitake Spicy Stir Fry
Elevate your weeknight dinners with this flavor-packed Tofu Shiitake Spicy Stir Fry, a quick and vibrant dish that perfectly balances heat, umami, and freshness. Featuring golden pan-fried tofu, tender shiitake mushrooms, and crisp red bell peppers, this stir fry is brought to life with a spicy, savory sauce made from soy sauce, hoisin, and sriracha. Infused with aromatic garlic and ginger, each bite bursts with bold, satisfying flavors. Garnished with green onions and toasted sesame seeds for an extra touch of texture and color, this versatile recipe is ready in just 35 minutes and is perfect served over steamed rice or noodles. Whether you're looking for a vegetarian dinner idea or simply craving a zesty, homemade Asian-inspired dish, this tofu stir fry delivers in ease, flavor, and appeal.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 250 grams shiitake mushrooms
- 1 medium red bell pepper
- 3 pieces garlic cloves
- 1 tablespoon ginger
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sriracha or chili garlic sauce
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 3 tablespoons water
- 2 tablespoons vegetable oil
- 2 stalks green onions
- 1 tablespoon toasted sesame seeds
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean towel and placing a heavy object on top for 15 minutes. Then cut it into bite-sized cubes.
Clean the shiitake mushrooms with a damp paper towel, remove stems, and slice caps thinly.
Slice the red bell pepper into thin strips. Mince the garlic and ginger. Finely slice the green onions and set them aside for garnish.
In a small bowl, mix the soy sauce, hoisin sauce, sriracha, sesame oil, and water to create the stir-fry sauce. Whisk in the cornstarch until smooth and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook until golden on all sides, flipping occasionally, about 6-8 minutes. Remove tofu from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir in the garlic and ginger and sauté for 30 seconds until fragrant.
Add the shiitake mushrooms and red bell pepper to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Return the cooked tofu to the skillet. Pour the prepared stir-fry sauce over the mixture and toss to coat evenly. Cook for 2-3 minutes, stirring frequently, until the sauce thickens and everything is heated through.
Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.2 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 714 mg | 55% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 587 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
