Vegan Beef with Beancurd & Mushroom
Savor the perfect balance of hearty, plant-based goodness with this Vegan Beef with Beancurd & Mushroom recipe. Featuring tender vegan beef strips, golden cubes of firm tofu, and earthy shiitake mushrooms, this dish delivers a symphony of textures and umami-rich flavors. A savory sauce made with soy, sesame oil, and vegetable broth ties it all together, while garlic, ginger, and vibrant red bell pepper add aromatic depth. This quick and wholesome stir-fry comes together in under an hour, making it ideal for busy weeknights or a satisfying dinner any day of the week. Serve it hot and garnish with fresh spring onions for a finishing touch. Bursting with plant-based protein and bold flavors, this recipe is perfect for vegans and food lovers alike!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 250 grams vegan beef strips
- 200 grams firm beancurd (tofu)
- 150 grams shiitake mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 large garlic clove
- 1 teaspoon ginger
- 100 milliliters vegetable broth
- 3 spring onions
- 1 medium red bell pepper
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons olive oil
Directions
Step 1
Press the firm beancurd (tofu) to remove excess water. Once pressed, cut into 1-inch cubes.
Step 2
Slice the shiitake mushrooms, mince the garlic, and finely grate the ginger.
Step 3
Cut the spring onions into 1-inch pieces and thinly slice the red bell pepper.
Step 4
In a small bowl, mix soy sauce, sesame oil, cornstarch, and vegetable broth. Stir well to create a slurry.
Step 5
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the vegan beef strips and sauté for 5 minutes, or until slightly browned. Remove from the skillet and set aside.
Step 6
In the same skillet, add another tablespoon of olive oil. Add minced garlic and grated ginger, cooking for about 1 minute until fragrant.
Step 7
Add sliced mushrooms, beancurd cubes, spring onions, and red bell pepper to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender and the beancurd is slightly golden.
Step 8
Return the vegan beef strips to the skillet. Pour the prepared sauce over the mixture and stir gently to combine. Allow the mixture to simmer for 3-4 minutes, letting the sauce thicken.
Step 9
Season with black pepper and salt to taste. Stir to combine.
Step 10
Serve hot, garnishing with additional spring onion greens if desired.
Nutrition Facts
| Serving size | (1216.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1328.6 |
| Total Fat 73.2g | 0% |
| Saturated Fat 10.5g | 0% |
| Polyunsaturated Fat 8.8g | |
| Cholesterol 0mg | 0% |
| Sodium 3667.6mg | 0% |
| Total Carbohydrate 91.6g | 0% |
| Dietary Fiber 24.3g | 0% |
| Total Sugars 20.1g | |
| Protein 96.9g | 0% |
| Vitamin D 27IU | 0% |
| Calcium 1762.9mg | 0% |
| Iron 20.2mg | 0% |
| Potassium 3113.0mg | 0% |
Source of Calories