Why You’ll Love This Recipe
Mushroom and Tofu Stir-Fry is a flavorful, plant-based dish that’s quick to prepare and packed with umami. The combination of earthy mushrooms and crispy tofu in a savory sauce makes it a satisfying and healthy meal, perfect for weeknight dinners or a nutritious lunch. It’s versatile, vegan-friendly, and pairs well with rice or noodles.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
firm tofubutton or cremini mushroomssoy saucesesame oilgarlicgingergreen onionscornstarchvegetable oilblack pepperoptional chili flakes or hoisin sauce
directions
Press the tofu to remove excess moisture, then cut into bite-sized cubes.
In a bowl, toss the tofu with cornstarch to lightly coat.
Heat vegetable oil in a skillet or wok over medium-high heat. Add tofu cubes and fry until golden and crispy on all sides. Remove and set aside.
In the same pan, add a bit more oil if needed and sauté minced garlic and ginger until fragrant.
Add sliced mushrooms and cook until they release moisture and begin to brown.
Return the tofu to the pan and pour in soy sauce, sesame oil, black pepper, and optional chili flakes or hoisin sauce. Stir well to coat everything evenly.
Cook for another 2-3 minutes, allowing the sauce to slightly thicken.
Garnish with chopped green onions before serving.
Servings and timing
This recipe serves 2-3 people.Preparation time: 15 minutesCooking time: 15 minutesTotal time: 30 minutes
Variations
Use shiitake or oyster mushrooms for a deeper flavor.
Add broccoli, bell peppers, or snap peas for extra vegetables.
Try tamari instead of soy sauce for a gluten-free option.
Incorporate a splash of rice vinegar or lime juice for a tangy twist.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in a skillet over medium heat or microwave until warmed through.Tofu may lose crispiness but still tastes great.
FAQs
Can I use soft tofu?
Firm or extra-firm tofu is best for stir-frying as it holds shape better.
What kind of mushrooms are best?
Cremini, button, or shiitake mushrooms work well, but you can use any variety you like.
Can I bake the tofu instead of frying?
Yes, bake at 400°F (200°C) for 25-30 minutes, flipping halfway for even crisping.
Is this dish spicy?
It can be! Add chili flakes or sriracha to your taste.
Can I make this ahead of time?
Yes, it’s great for meal prep. Store the stir-fry and rice separately for best texture.
How do I keep tofu crispy?
Serve immediately after cooking or reheat in a pan to regain some crisp.
What sauce variations can I try?
Add hoisin, oyster (vegan), or sweet soy sauce for different flavor profiles.
Do I need a wok?
No, a large skillet or sauté pan works just as well.
Can I freeze it?
Freezing is not recommended as tofu and mushrooms change texture.
Is this dish low-carb?
It can be made lower carb by serving without rice or with cauliflower rice.
Conclusion
Mushroom and Tofu Stir-Fry is a simple yet deeply satisfying dish that brings together the rich, savory flavors of mushrooms and tofu in a deliciously easy way. Whether you’re a seasoned vegan or just exploring plant-based meals, this stir-fry is a must-try for its taste, versatility, and ease of preparation.
Print
Mushroom and Tofu Stir-Fry
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 3–4 servings
- Category: Main Dish
- Method: Stir‑Fry
- Cuisine: Asian (Chinese‑style)
- Diet: Vegetarian
Description
A savory and satisfying stir-fry featuring tender mushrooms and firm tofu in a flavorful soy-ginger garlic sauce, perfect for a quick vegetarian weeknight meal.
Ingredients
- 14 oz firm tofu, drained and cubed
- 8 oz cremini or button mushrooms, sliced
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 green onions, sliced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (or vegetarian oyster sauce)
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water
- Salt and pepper to taste
- Optional: 1/2 cup sliced bell pepper or broccoli florets
Instructions
- Press tofu for 15 minutes to remove excess moisture, then cut into 1‑inch cubes.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add tofu cubes and cook until golden on all sides, about 5–7 minutes. Remove and set aside.
- In the same pan, add garlic and ginger; sauté for 30 seconds until fragrant.
- Add mushrooms (and optional veggies if using); stir-fry for 4–5 minutes until tender.
- Return tofu to the pan, then pour in soy sauce, oyster sauce, and sesame oil. Stir well to combine.
- Add the cornstarch slurry; cook for another 1–2 minutes until sauce thickens and coats everything.
- Season with salt and pepper, stir in green onions, and remove from heat.
- Serve hot over steamed rice or noodles.
Notes
- Tofu yields best texture when pressed well before cooking.
- Feel free to swap mushrooms for shiitake or portobello for more flavor.
- Adjust soy sauce and oyster sauce based on your salt preference.
- For a gluten-free version, use tamari and gluten-free oyster sauce.
- Add a drizzle of sriracha or sprinkle of chili flakes for heat.