Tofu and Mushroom Stir-Fry
This pressure-cooked tofu and mushroom stir-fry delivers bold, savory flavors with garlic, ginger, soy, and hoisin in minutes.
Equipment
- 1 Pressure cooker with sauté function
Ingredients
Main ingredients
- 1 tablespoon vegetable oil neutral flavored
- 14 ounces firm tofu drained, cubed and pressed well
- 8 ounces mushrooms sliced
- 1 tablespoon soy sauce for salty umami
- 1 tablespoon hoisin sauce sweet and tangy
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 0.5 teaspoon sesame oil optional, for flavor boost
- 2 green onions sliced for garnish
- a pinch salt and pepper to taste
Instructions
Instructions
- Heat vegetable oil in your pressure cooker using the sauté function over medium-high heat until hot but not smoking.
- Add cubed tofu and cook until all sides are golden and crispy, about 8–10 minutes. Remove to a plate.
- Add sliced mushrooms to the cooker and sauté until tender and browned, around 5–7 minutes.
- Stir in minced garlic and grated ginger. Cook for 1–2 minutes.
- Return tofu to the pot. Add soy sauce, hoisin sauce, and sesame oil. Stir everything to coat.
- Seal cooker lid and cook on high pressure for 2 minutes. Let natural release for 5 minutes, then quick release and open carefully.
Notes
Garnish with fresh green onions before serving. Great with steamed rice or as-is. Store leftovers for up to 2 days in the fridge.