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Broccoli Mushroom Pepper and Tofu Stir-Fry

Broccoli, Mushroom, Pepper & Tofu Stir-Fry

Recipe & Photo courtesy of Leslie Owens at HowtoBurnWater.com
Course entree
Servings 4 servings


  • 2 tbsps canola or avocado oil
  • 2 cloves garlic, sliced
  • 1 tsp fresh ginger, minced
  • 1-1/2 cups broccoli florets
  • 1 12-oz container mushrooms, sliced
  • 1 red bell pepper, cut into strips
  • 1 tbsp rice wine vinegar
  • 1 tbsp brown sugar
  • 1 tbsp low-sodium soy sauce or tamari
  • 1/2 cup water or vegetable broth
  • 1 12-15 oz container firm or extra-firm tofu, drained and cut into medium dice
  • 2 green onions, sliced


  • Wash hands with soap and water.
  • Scrub garlic and ginger with a clean vegetable brush under running water. Pat dry with a clean towel. Then, slice the garlic and mince the ginger.
  • Gently rub broccoli, mushrooms, red bell pepper, and green onions under cold running water. Pat dry with a clean towel. Cut the bell pepper and green onions.
  • Set a large wok or skillet over medium-high heat. Once heated, add the oil.
  • When the oil is hot, add the garlic and ginger, and stir fry for one minute. Then add the broccoli, mushrooms, and bell pepper. Stir fry for 2 minutes, stirring constantly.
  • Add the rice wine vinegar, brown sugar, soy sauce, and water. Cover and cook until the broccoli is tender, about 4 to 5 minutes.
  • Add the tofu and cook 2 minutes more.
  • Garnish with the sliced scallions and serve over brown rice.