Mushroom & Tofu Stir-Fry

• servings: 5 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

4 tablespoons peanut oil or canola oil, divided

1 pound mixed mushrooms, sliced

1 medium red bell pepper, diced

1 bunch scallions, trimmed and cut into 2-inch pieces

1 tablespoon grated fresh ginger

1 large clove garlic, grated

1 (8 ounce) container baked tofu or smoked tofu, diced

3 tablespoons oyster sauce or vegetarian oyster sauce (see Tip)

Directions

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.

Nutrition

• Calories: 171 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Sodium: 309 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 8 g