Vegetarian Mushroom Stir Fry

An easy, protein-rich dinner that can be made in under 30 minutes!

Ingredients

• 3 tablespoons high smoke point oil

• 1 block tofu

• 1 pint blue oyster mushrooms

• ½ pound stir fry vegetable

• 3 tablespoons minced garlic

• 3 tablespoon minced ginger

• 2-3 Thai chilis

• 6 tablespoons soy sauce

• 1 teaspoon rice vinegar

• ¼ cup honey

• 3 tablespoons corn starch

• Salt and pepper, to taste

Steps

1. Before cooking, press tofu for up to an hour to remove moisture and allow for better frying.

2. Heat a tablespoon of high-smoke-point oil over medium-high heat in a large wok or heavy-bottomed pan.

3. Chop tofu into approximately 1-inch cubes and season with salt and pepper. Add to the wok and fry for approximately 10-15 minutes, flipping occasionally.

4. Mince garlic, ginger, and Thai chilis, then set aside. Roughly chop oyster mushrooms and your stir-fry vegetable of choice.

5. Once tofu is golden brown, remove it from the wok and add 2 tablespoons of oil. Allow the oil to heat for a minute and then add the minced garlic, ginger, and Thai chilis and sauté for about 1 minute, or until fragrant.

6. Add the mushrooms and vegetables to the pan and mix the contents. Cook for 5-10 minutes, or until vegetables are tender to your liking.

7. Once cooked, add back the tofu and pour in the soy sauce, rice vinegar, honey, and corn starch. Turn the heat up to high and mix the contents to incorporate the corn starch.

8. Allow the sauce to thicken on high heat for a minute or two, mixing while you do, and then turn the heat off. Taste, add salt and pepper to taste, and mix one final time.

9. Remove from the heat and let the dish cool for 5-10 minutes before serving. Enjoy over rice, noodles, as is, or cool to store in the fridge for up to 5 days.