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Mushroom, Bell Pepper & Basil Stir Fry

A healthy, flavorful mix of stir fried mushroom, bell peppers and basil paired with a grain of choice.


  • 8 oz. mushrooms, sliced

  • 2 bell peppers (colors of your choice), julienned

  • 1 onion, sliced

  • 3 cloves garlic, chopped

  • 2 cups basil, lightly packed or 1/3 cup basil flakes

  • 1/4 cup tamari soy sauce

  • 1 tablespoon pure maple syrup

  • 1 tablespoon cornstarch

  • 1 teaspoon red pepper flakes, or to taste

  • 1 – 2 tablespoons sesame or olive oil

  • 10 oz. extra firm tofu, cubed (high protein pref), cut into 3/4 inch cubes or 3 small yellow potatoes

  • 1 1/2 cup cooked grain of choice to serve (quinoa, brown, basmati or jasmine rice)


1. If using non-high protein tofu, start by pressing your tofu (if using high protein tofu as mentioned above there is no need to press). Place your block of tofu either between a few sheets/or folded paper towel OR between a clean folded dish cloth. Place a heavy book, or pot, on top and let sit for about 20 minutes. Remove weight and cube your tofu.

2. Prepare your vegetables. In a small bowl, combine the tamari, maple syrup, corn starch and red pepper flakes. Set aside.

3. In large skillet/wok, heat oil/water over medium high, add onions, garlic, bell peppers and mushrooms. Stir fry for 5 minutes. Add in the wet mixture and toss to coat. Add in basil and tofu, mix well and cook another 5 minutes, or until vegetables are just softened, tofu is warmed and sauce has thickened. Add more tamari and pepper flakes to taste.

4. Serve 1/2 cup grain of choice (I used a sprouted brown rice here) with a sprinkle of sesame seeds on top.

If you are not a fan of spicy food either cut the red pepper amount in half or don't use it at all. 1 Tsp definitely gives this dish a kick!

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