Description

This Mushroom & Tofu Stir-Fry is a quick and flavorful vegan dish made with crispy tofu, tender mushrooms, and a savory umami-rich sauce. Perfect for a healthy weeknight dinner, this easy plant-based recipe is packed with protein and comes together in under 30 minutes.

Ingredients

14 oz firm tofu, pressed and cubed
2 cups mushrooms (button, cremini, or shiitake), sliced
2 cloves garlic, minced
1 teaspoon ginger, minced
2–3 tablespoons soy sauce
1 teaspoon sesame oil
1–2 tablespoons olive oil or neutral oil
1 tablespoon cornstarch (optional)
2 green onions, chopped
Salt, to taste
Black pepper, to taste
2–3 tablespoons water or vegetable broth

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Instructions

Press tofu to remove excess moisture, then cut into bite-sized cubes. Toss lightly in cornstarch if using.
Heat oil in a large skillet or wok over medium-high heat.
Add tofu and cook until golden and crispy on all sides. Remove and set aside.
In the same pan, add more oil if needed and sauté garlic and ginger for about 30 seconds.
Add mushrooms and cook until tender and lightly browned.
Return tofu to the pan and stir to combine.
Pour in soy sauce, water or broth, and sesame oil. Toss and cook for 2–3 minutes.
Add green onions and season with salt and black pepper to taste.
Serve hot.

Notes

Add vegetables like broccoli, bell peppers, or snap peas for variety.Use tamari or gluten-free soy sauce for a gluten-free option.Add chili flakes or chili paste for heat.Avoid overcrowding the pan to keep tofu crispy.