Mushroom and Tofu Stir-Fry – A Flavorful Plant-Based Favorite
A quick and savory plant-based stir-fry with golden tofu, earthy mushrooms, and colorful vegetables coated in a rich garlic-ginger soy sauce.
Ingredients
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14 oz firm or extra-firm tofu, pressed and cubed
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8 oz mushrooms, sliced
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2 cloves garlic, minced
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1 tbsp grated fresh ginger
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1 cup sliced bell peppers or snap peas
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2–3 tbsp neutral oil (for frying)
Sauce:
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¼ cup soy sauce or tamari
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1 tbsp rice vinegar
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1 tbsp maple syrup or brown sugar
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1 tsp sesame oil
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½ tsp sriracha or chili flakes (optional)
Instructions
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Press tofu for 15–30 minutes. Cube and toss with cornstarch (optional).
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Pan-fry tofu in hot oil until golden on all sides. Remove and set aside.
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In same pan, sauté garlic and ginger for 30 seconds.
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Add mushrooms and cook until browned, 5–7 minutes.
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Add bell peppers or veggies, stir-fry 2–4 minutes.
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Whisk sauce ingredients and pour into pan. Simmer until thickened.
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Add tofu back in, stir to coat, and cook 1–2 minutes more.
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Serve over rice or noodles. Garnish with scallions and sesame seeds.
Notes
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Use tamari for gluten-free version.
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Add miso or peanut butter for a twist.
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Great for meal prep — store tofu and sauce separately.