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Mushroom and Tofu Stir-Fry (25-Minute Plant-Based Meal) Recipe

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  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegetarian

Description

This Mushroom and Tofu Stir-Fry is a flavorful, quick, and healthy plant-based meal that combines crisp tofu cubes with savory mushrooms and a garlic-ginger soy sauce. Perfect for a weeknight dinner, this recipe is customizable with your favorite vegetables and offers a delightful balance of textures and umami-rich flavors.

Ingredients

Units Scale

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
  • 1/2 cup snap peas
  • 1/2 cup broccoli florets
  • 1/2 teaspoon red pepper flakes for heat
  • Sesame seeds and chopped green onions for garnish

Instructions

  1. Prepare the Tofu: Press the tofu to remove excess moisture using a tofu press or wrapping it in a clean kitchen towel and placing a weight on top for at least 10 minutes. Cut the tofu into 1-inch cubes. Lightly coat the tofu cubes with cornstarch to help them crisp up during cooking.
  2. Sauté the Mushrooms: Heat 1 tablespoon of oil in a large pan or skillet over medium-high heat. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they release their moisture and turn golden brown. Push the mushrooms to the side of the pan to make space for the tofu.
  3. Crisp the Tofu: Add the remaining tablespoon of oil to the same pan. Arrange the tofu cubes in a single layer and cook for 3-4 minutes on each side until they develop a golden, crispy crust.
  4. Add Vegetables & Aromatics: If using optional vegetables like bell peppers, snap peas, or broccoli florets, add them to the pan with the tofu. Stir-fry for 2-3 minutes until they are slightly tender but still crisp. Then stir in the minced garlic and grated ginger, cooking for about 30 seconds until aromatic.
  5. Make the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, maple syrup or honey, sesame oil, and the cornstarch slurry (cornstarch mixed with water). Pour the sauce over the tofu and vegetables. Toss everything together and cook for 1-2 minutes, allowing the sauce to thicken and coat the ingredients evenly.
  6. Serve & Enjoy: Remove the pan from heat. Garnish the stir-fry with sesame seeds and chopped green onions. Serve immediately over steamed rice or noodles for a satisfying meal.

Notes

  • Pressing tofu is crucial to achieving a crispy texture; if you don’t have a tofu press, use a clean kitchen towel and a heavy object.
  • The recipe is versatile; feel free to add or substitute vegetables based on seasonality or preference.
  • For a gluten-free version, use tamari instead of soy sauce.
  • Adjust sweetness and heat by modifying the amount of maple syrup/honey and red pepper flakes.
  • Use sesame oil for an authentic nutty flavor, but vegetable oil works well for cooking if preferred.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain tofu crispness.

Find it online: https://yumrecipesfood.com/mushroom-and-tofu-stir-fry-25-minute-plant-based-meal-recipe/