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 stir fry sauce
Directions:
News with a little more humanity
WPR’s “Wisconsin Today” newsletter keeps you connected to the state you love without feeling overwhelmed. No paywall. No agenda. No corporate filter.
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 stir fry sauce. Cook, stirring, until hot, about 1 minute. Serve!
Servings: 5
Wisconsin Public Radio, © Copyright 2025, Board of Regents of the University of Wisconsin System and Wisconsin Educational Communications Board.
