Vegan Shredded Mushroom and Tofu Stir-Fry

• vegan
• asian-fusion
• stir-fry
• mushroom
• tofu
• Hiroshi

Introduction

Today's recipe is a delightful fusion of shredded textures and robust flavors, blending the best of Asian culinary traditions with a modern, plant-based twist. This Vegan Shredded Mushroom and Tofu Stir-Fry is not only a feast for the eyes but also a celebration of diverse tastes and ingredients, perfect for warming up any day.

Ingredients

• 200g firm tofu, pressed and shredded
• 150g king oyster mushrooms, shredded
• 1 large carrot, julienned
• 1 bell pepper, thinly sliced
• 2 green onions, chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp chili paste
• 1 tbsp cornstarch
• 2 tbsp water
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat the sesame oil in a large pan over medium heat.
2. Add the minced garlic and grated ginger, sauté until fragrant.
3. Increase the heat to high, add the shredded tofu and mushrooms, and stir-fry for about 5 minutes.
4. Toss in the julienned carrots and bell peppers, cooking for an additional 3 minutes.
5. In a small bowl, mix soy sauce, chili paste, cornstarch, and water.
6. Pour the sauce mixture over the stir-fried vegetables and tofu. Cook until the sauce thickens.
7. Season with salt to taste.
8. Garnish with chopped green onions and fresh cilantro before serving.

Enjoy this heartwarming dish that's as nourishing as it is flavorful. Serve it hot, and watch it become a new favorite in your culinary repertoire!

Hiroshi

Additional Information

Nutritionfacts	Calories: 320, Fat: 12g, Carbs: 28g, Protein: 25g
Preparation Time	30 minutes
Allergy Information	soy, sesame