Mushroom & Tofu Stir-Fry

Mushroom & Tofu Stir-Fry

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Instructions Checklist
  • Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over high heat. Add mushrooms and bell pepper; cook, stirring occasionally, until soft, about 4 minutes. Stir in scallions, ginger and garlic; cook for 30 seconds more. Transfer the vegetables to a bowl.


  • Add the remaining 2 tablespoons oil and tofu to the pan. Cook, turning once, until browned, 3 to 4 minutes. Stir in the vegetables and oyster sauce. Cook, stirring, until hot, about 1 minute.


Tip: Sweet, salty oyster sauce is made from, well, oysters, along with salt, sugar and sometimes soy sauce. Substitute vegetarian oyster or stir-fry sauce, if desired, which uses mushrooms instead of oysters.

Nutrition Facts

Per Serving:

171 calories; protein 7.7g; carbohydrates 8.6g; dietary fiber 2.3g; sugars 3.5g; fat 13.1g; saturated fat 2.3g; vitamin a iu 924.7IU; vitamin c 36mg; folate 48.3mcg; calcium 113.3mg; iron 1.6mg; magnesium 32.5mg; potassium 468.7mg; sodium 309.2mg.


2 fat, 1 vegetable, 1/2 medium-fat protein

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