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Mushroom and Tofu Stir-Fry

Mushroom and Tofu Stir-Fry (25-Minutes)

This mushroom and tofu stir-fry is a quick and healthy plant-based meal that’s packed with flavor. Tofu is crisped to perfection, mushrooms add a deep umami taste, and the savory garlic-ginger soy sauce ties everything together.
It’s easy to make, customizable with your favorite vegetables, and perfect for a weeknight dinner.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4 Servings
Calories 250 kcal

Ingredients
  

Main Ingredients:

  • 1 block firm tofu pressed and cubed
  • 8 ounces sliced mushrooms cremini, shiitake, or button
  • 2 tablespoons vegetable oil or sesame oil
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated

For the Sauce:

  • 3 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Optional Add-Ins:

  • 1 bell pepper sliced
  • ½ cup snap peas
  • ½ cup broccoli florets
  • ½ teaspoon red pepper flakes for heat
  • Sesame seeds and chopped green onions for garnish

Instructions
 

Step 1: Prepare the Tofu

  • Press the tofu to remove excess moisture, then cut it into 1-inch cubes. Lightly coat the tofu with cornstarch to help it crisp up during cooking.

Step 2: Sauté the Mushrooms

  • Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and turn golden brown, about 5 minutes. Push them to the side of the pan.

Step 3: Crisp the Tofu

  • Add the remaining oil to the same pan. Place the tofu cubes in a single layer and cook for 3-4 minutes on each side until golden and crispy.

Step 4: Add Vegetables & Aromatics

  • If using bell peppers, snap peas, or broccoli, add them to the pan with the tofu. Stir-fry for 2-3 minutes until slightly tender but still crisp.
  • Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.

Step 5: Make the Sauce

  • In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, and cornstarch slurry. Pour the sauce over the tofu and vegetables. Toss everything together and let the sauce thicken for 1-2 minutes.

Step 6: Serve & Enjoy

  • Remove from heat and garnish with sesame seeds and chopped green onions. Serve immediately over rice or noodles.
Keyword Mushroom and Tofu Stir-Fry