Tofu with Mushroom and Zucchini Stew

Ingredients

• Tofu250 g
• Mushrooms1/2 cup (35 g)
• Zucchini1/2 count (100 g)
• Onion1/4 count (38 g)
• Soy Sauce1 tablespoon (14 g)
• Paprika1/2 teaspoon (2 g)
• Garlic Paste1/2 teaspoon (1 g)
• Cornstarch1/2 tablespoon (5 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Place the soy sauce, a tablespoon of water, paprika and garlic paste or powder in a bowl.

2. 2

   Step 2

   Soak the tofu in the mixture and marinate for some minutes.

3. 3

   Step 3

   In the meantime, chop the onion and cut the bell pepper and zucchini. Cut the mushrooms into pieces as well.

4. 4

   Step 4

   Heat the oil in a pan and once heated, add the onion.

5. 5

   Step 5

   Stir-fry for 5 minutes and once translucent, add the tofu with the marinade and cook until browned.

6. 6

   Step 6

   Then add the remaining ingredients (zucchini, mushrooms and bell pepper.) Add some water if necessary to prevent from drying.

7. 7

   Step 7

   Add salt and pepper, stir and cover. Cook over medium heat for 5-7 minutes until the vegetables are soft.

8. 8

   Step 8

   Next, mix the cornstarch with 1 or 2 water tablespoons and add.

9. 9

   Step 9

   Once thickened, remove the stew and serve hot. You can add pieces of walnuts.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tofu with Mushroom and Zucchini Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.