A vibrant, flavorful tofu stir-fry loaded with colorful peppers, mushrooms, broccolini, and crisp carrots, all coated in a savory-spicy sauce. Ready in just 20 minutes, it’s perfect for a fast and satisfying lunch or dinner.
Ingredients extracted via AI
2 PL srirachadark soy sauce2 PL light soy sauce2 PL hoisin sauce1 PL toasted sesame oil1 PL brown sugar0.5 ks green bell pepper0.5 ks red bell pepperbaby bella mushroomsshiitake mushroomsbroccolinicarrotonionfive-spice tofu
Procedure generated via AI
Make the sauce by combining 2 tablespoons sriracha, 2 tablespoons dark soy sauce, 2 tablespoons light soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon toasted sesame oil, and 1 tablespoon brown sugar. Mix thoroughly and set aside.
Cut half of the red and green bell peppers into large pieces, removing the white inner pith.
Clean the baby bella and shiitake mushrooms with a damp cloth, trim the tough ends, then quarter the baby bella mushrooms and slice the shiitake mushrooms into thin strips.
Remove the leaves from the broccolini stalks and slice them diagonally into long pieces.
Julienne the carrot by first creating a flat base so it stands steady, then slicing it into thin layers and finally cutting those layers into thin matchstick strips.
Cut the onion into large chunks, halve the bell peppers and then quarter them.
Cut the five-spice tofu into pieces about one inch wide.
Heat a wok over medium heat and add about one tablespoon of oil.
Add the tofu and cook until golden brown on all sides, seasoning with salt to taste. Remove the tofu from the wok when done.
Add a little more oil to the wok and sauté the mushrooms until golden, stirring frequently for even cooking.