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

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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.