Print

Mushroom and Tofu Stir-Fry – Savory, Satisfying, and Plant-Based

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This vegan stir-fry features crispy tofu and sautéed mushrooms in a savory soy-garlic sauce. A fast, flavor-forward dinner perfect for weeknights.

Ingredients

Scale

  • 14 oz extra-firm tofu, pressed and cubed

  • 1 tbsp cornstarch

  • 2 tbsp oil (for frying)

  • 8 oz mushrooms (cremini or shiitake), sliced

  • 1 bell pepper, sliced (optional)

  • 1 cup broccoli florets (optional)

  • 3 garlic cloves, minced

  • 1 tbsp fresh ginger, grated

  • 2 green onions, sliced

Sauce:

  • 1/4 cup soy sauce

  • 1 tbsp rice vinegar

  • 1 tbsp maple syrup

  • 1 tsp sesame oil

  • 1/2 tsp cornstarch + 1 tbsp water

Instructions

  1. Press tofu and cut into 1-inch cubes. Toss with cornstarch.

  2. Heat oil in skillet. Fry tofu until golden on all sides. Remove and set aside.

  3. In same pan, sauté mushrooms (and optional veggies) until browned.

  4. Add garlic and ginger. Sauté 30 seconds.

  5. Stir in sauce ingredients. Cook until thickened.

  6. Return tofu to pan and toss to coat.

  7. Garnish with green onions. Serve hot over rice or noodles.

Notes

  • Add chili sauce for spice.

  • Use tamari for gluten-free version.

  • Reheats well for lunch prep.

Find it online: https://nosweatrecipes.com/mushroom-and-tofu-stir-fry-savory-satisfying-and-plant-based/