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Mushroom and Tofu Stir-Fry Recipe

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4.3 from 22 reviews

A quick and flavorful Mushroom and Tofu Stir-Fry featuring crispy tofu cubes, sautéed mushrooms, and vibrant vegetables tossed in a savory, slightly sweet sauce. Perfect for a healthy weeknight dinner and served best over rice or noodles.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Tofu and Coating

  • 1 block firm tofu (pressed and cubed)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Vegetables

  • 8 ounces sliced mushrooms (cremini, shiitake, or button)
  • 1 bell pepper (sliced)
  • 1/2 cup snap peas
  • 1/2 cup broccoli florets

Aromatics and Sauce

  • 3 cloves garlic (minced)
  • 1 teaspoon fresh ginger (grated)
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (for heat)

Oils and Garnish

  • 2 tablespoons vegetable oil (or sesame oil)
  • Sesame seeds for garnish
  • Chopped green onions for garnish

Instructions

  1. Prepare the Tofu: Press the tofu to remove excess moisture, then cut it into 1-inch cubes. Lightly coat the tofu cubes with the prepared cornstarch slurry to help them crisp up during cooking.
  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. Then, push the mushrooms to the side of the pan to make space.
  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 they become golden and crispy on all sides.
  4. Add Vegetables & Aromatics: Add the sliced bell pepper, snap peas, and broccoli florets to the pan with the tofu. Stir-fry the vegetables for 2-3 minutes until they are slightly tender but retain some crispness. Then stir in the minced garlic and grated ginger, cooking for about 30 seconds more until fragrant.
  5. Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup or honey, sesame oil, and the remaining cornstarch slurry. Pour this sauce over the tofu and vegetables in the pan, tossing well to combine. Allow the sauce to cook and thicken for 1-2 minutes while stirring.
  6. Serve & Enjoy: Remove the pan from heat. Garnish the stir-fry with sesame seeds and chopped green onions. Serve immediately over cooked rice or noodles for a complete meal.

Notes

  • Pressing the tofu is crucial to remove excess water for better crispiness.
  • You can substitute any mushrooms based on availability or preference.
  • Adjust red pepper flakes to control the heat level.
  • For gluten-free, use tamari instead of soy sauce.
  • The dish is best served fresh to maintain tofu crispness.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegetarian

Find it online: https://dishiary.com/mushroom-and-tofu-stir-fry-recipe/