Tested till perfect Tofu, Portobello Mushroom and Vegetable Stir-Fry

Tofu, Portobello Mushroom and Vegetable Stir-Fry

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By Andrew Chase and The Test Kitchen

Source: Canadian Living Magazine: April 2011

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 2large portobello mushrooms
  • 2 tbsp 2tbspvegetable oil
  • 1/2 1/2sweet onionsweet onions, chopped
  • 3 3cloves garlic, minced
  • 1 pkg (425 g) 1pkg (425 g)firm tofu, cubed
  • 1 tbsp 1tbspChinese rice wine or dry sherry
  • 1 tbsp 1tbspsoy sauce
  • 2 tbsp 2tbsphoisin sauce
  • 1 tbsp 1tbspAsian chili sauce
  • 1 1sweet green peppersweet green peppers, coarsely chopped
  • 2 cups 2cupslightly packed napa cabbage, sliced
  • 1 1green oniongreen onions, thinly sliced
  • 1 tsp 1tspsesame oil
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Cut stems off mushrooms; trim hard end off each stem. With spoon, scrape dark gills from bottom of caps. Halve caps; slice caps and stems crosswise into 1/3-inch (8 mm) thick slices. Set aside.

In wok, heat oil over high heat; stir-fry chopped onion for 30 seconds. Add garlic; stir-fry for 10 seconds. Add mushrooms; stir-fry until softened, 1 to 2 minutes.

Add tofu, rice wine and soy sauce; stir-fry until dry. Stir in hoisin and chili sauces; stir-fry for 30 seconds. Add green pepper and cabbage; stir-fry until coated.

Stir in 1/2 cup water; cover and cook, stirring once, until vegetables are tender-crisp, about 3 minutes. Uncover and cook until no liquid remains, about 5 minutes. Stir in green onion and sesame oil.

Nutritional Information Per serving: about

cal 288 pro 19g total fat 16g sat. fat 2g
carb 20g fibre 3g chol 0mg sodium 419mg
potassium 798mg

% RDI:

calcium 19 iron 20 vit A 2 vit C 52
folate 33
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