Vegetarian Beef with Beancurd & Mushroom

Experience the perfect harmony of flavors and textures with this Vegetarian Beef with Beancurd & Mushroom recipe! This plant-based twist on a classic stir-fry pairs savory vegetarian beef substitute with tender cubes of firm tofu, earthy shiitake mushrooms, and crisp bell peppers, all coated in a rich, aromatic soy-sesame sauce. Infused with garlic, ginger, and scallions, this dish delivers bold, umami-packed flavors that are quick and easy to prepare, making it a weeknight favorite. Serve this hearty, protein-rich meal over steamed rice or noodles for a satisfying vegan or vegetarian feast that’s packed with nutrients and deliciously satisfying.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 g vegetarian beef substitute
• 300 g firm tofu
• 200 g shiitake mushrooms
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 3 garlic cloves
• 1 inch ginger
• 1 bell pepper
• 3 scallions
• 1 tbsp cornstarch
• 1 cup vegetable broth
• 0.5 tsp black pepper
• 2 tbsp olive oil

Directions

Step 1

Begin by pressing the firm tofu to remove excess moisture. Cut it into bite-sized cubes once pressed.

Step 2

Slice the shiitake mushrooms thinly, mince the garlic, and grate the ginger. Slice the bell pepper and chop the scallions into 1-inch pieces.

Step 3

In a small bowl, mix the soy sauce, sesame oil, and black pepper. This will be the sauce for our dish.

Step 4

Heat the olive oil in a large skillet or wok over medium-high heat.

Step 5

Add the minced garlic and grated ginger to the skillet, and sauté for about 30 seconds until fragrant.

Step 6

Add the vegetarian beef substitute to the skillet and cook until browned, about 5-6 minutes.

Step 7

Add the tofu cubes and shiitake mushrooms to the skillet. Stir-fry for about 3-4 minutes until the mushrooms are soft.

Step 8

Add the bell pepper slices to the skillet and stir-fry for another 2 minutes.

Step 9

Pour the soy sauce mixture over the ingredients in the skillet, mixing well to combine and coat everything evenly.

Step 10

In a bowl, mix the cornstarch with a few tablespoons of vegetable broth to make a slurry.

Step 11

Pour the rest of the vegetable broth into the skillet, bring to a simmer, then add the cornstarch slurry. Stir constantly until the sauce thickens.

Step 12

Add the chopped scallions at the last minute of cooking for freshness and a burst of flavor.

Step 13

Remove from heat and serve immediately, ideally with steamed rice or noodles.

Nutrition Facts

Serving size	(1477.2g)

Amount per serving	% Daily Value*
Calories	1837.8

Total Fat 113.8g	0%
Saturated Fat 14.8g	0%
Polyunsaturated Fat 15.2g
Cholesterol 0mg	0%
Sodium 3975.2mg	0%
Total Carbohydrate 102.5g	0%
Dietary Fiber 36.7g	0%
Total Sugars 25.5g
Protein 128.0g	0%

Vitamin D 36IU	0%
Calcium 782.8mg	0%
Iron 20.8mg	0%
Potassium 3358.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.6%

Protein: 26.3%

Carbs: 21.1%