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Mushroom and Tofu Stir-Fry (25-Minutes) Recipe

Mushroom and Tofu Stir-Fry (25-Minutes) Recipe
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★★★★★

5 from 21 reviews

A quick and flavorful Mushroom and Tofu Stir-Fry that comes together in just 25 minutes. This dish features crispy tofu cubes and sautéed mushrooms tossed in a savory, slightly sweet sauce, complemented by optional fresh vegetables and garnished with sesame seeds and green onions. Perfect for a healthy, plant-based weeknight meal.

Ingredients

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
  • ½ cup snap peas
  • ½ cup broccoli florets
  • ½ 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, which helps it to crisp better when cooked. Cut the tofu into 1-inch cubes and lightly coat each cube with cornstarch to create a crispy texture during sautéing.
  2. Sauté the Mushrooms: Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the sliced mushrooms and cook them until they release their moisture and become golden brown, about 5 minutes. Once cooked, push the mushrooms to one side of the pan to make room for the tofu.
  3. Crisp the Tofu: Add the remaining tablespoon of oil to the pan. Place the tofu cubes in a single layer and cook each side for 3-4 minutes until they turn golden and crispy, ensuring a crunchy exterior.
  4. Add Vegetables & Aromatics: If you are using optional vegetables like bell peppers, snap peas, or broccoli, add them now to the pan with the tofu. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still retain their crispness. Then stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
  5. Make the Sauce: Whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, and the cornstarch slurry in a small bowl. Pour the sauce over the tofu and vegetables in the pan, tossing everything together. Allow the sauce to thicken over 1-2 minutes while stirring gently.
  6. Serve & Enjoy: Remove the pan from heat. Garnish the stir-fry with sesame seeds and chopped green onions for added flavor and texture. Serve immediately over steamed rice or noodles for a complete meal.

Notes

  • Pressing the tofu is essential to achieve a crispy texture and prevent sogginess.
  • Use tamari instead of soy sauce to make this dish gluten-free.
  • Adjust the sweetness of the sauce by using maple syrup for a vegan option or honey if not strictly vegan.
  • Vegetables can be customized according to preference or seasonal availability.
  • For extra heat, add red pepper flakes to the stir-fry along with the aromatics.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Nutrition

Keywords: Tofu stir-fry, mushroom stir-fry, quick vegetarian dinner, Asian tofu recipe, easy weeknight meal

Find it online: https://mixitwitjoe.com/mushroom-and-tofu-stir-fry-25-minutes-recipe/