Why You’ll Love This Recipe

Mushroom and Tofu Stir-Fry is a quick, easy, and flavorful dish that comes together in just 25 minutes! With tender tofu, savory mushrooms, and a sweet-and-savory sauce, this stir-fry is packed with umami goodness. The addition of fresh vegetables like bell peppers, snap peas, and broccoli boosts the nutritional value and adds vibrant color to the dish. Whether you’re vegan, gluten-free, or just craving a healthy, satisfying meal, this stir-fry checks all the boxes. It’s light yet filling, making it perfect for a weeknight dinner or meal prep.

Ingredients

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the tofu: Press the tofu to remove excess moisture, then cut it into cubes. Set aside.
2. Make the sauce: In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, maple syrup (or honey), sesame oil, and the cornstarch-water mixture. Set aside.
3. Cook the tofu: Heat 1 tablespoon of vegetable oil or sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, flipping occasionally, until the tofu is golden brown and crispy on all sides. Remove from the skillet and set aside.
4. Sauté the vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until the mushrooms are softened and lightly browned. Add the garlic and ginger and sauté for 1 minute, until fragrant.
5. Add the optional vegetables: If you’re using bell peppers, snap peas, or broccoli, add them to the skillet now and cook for an additional 3-4 minutes until the vegetables are tender but still crisp.
6. Combine and cook the sauce: Return the cooked tofu to the skillet. Pour the sauce over the tofu and vegetables, stirring well to coat. Let it cook for another 2-3 minutes, until the sauce thickens and everything is evenly coated.
7. Serve: Remove from heat and garnish with sesame seeds, chopped green onions, and red pepper flakes (if using). Serve hot over rice or noodles, and enjoy!

Servings and Timing

• Servings: 2-4 people
• Total Time: 25 minutes

Variations

• Vegetable Variations: Feel free to swap in any vegetables you like! Zucchini, carrots, or bok choy also work well in this stir-fry.
• Spicy Option: Increase the red pepper flakes or add some chili paste to the sauce if you like heat.
• Protein Swap: Swap tofu for tempeh or seitan if you prefer a different plant-based protein.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in a skillet over medium heat until warmed through. You may need to add a splash of water or soy sauce to loosen the sauce.

FAQs

Can I use different mushrooms?

Yes! You can use any variety of mushrooms, such as shiitake, cremini, or button mushrooms, depending on what you prefer or have on hand.

How do I make this recipe gluten-free?

Use tamari instead of soy sauce to make the dish gluten-free. Ensure that any other ingredients, like the maple syrup and cornstarch, are also gluten-free.

Can I make this recipe ahead of time?

Yes! You can prepare the tofu and vegetables in advance, then store them in the fridge. When you’re ready to serve, heat everything together with the sauce.

Can I use frozen vegetables in this stir-fry?

While fresh vegetables are recommended for the best texture, you can use frozen vegetables. Just be sure to thaw and drain them well before adding to the skillet.

How do I get crispy tofu?

To get crispy tofu, make sure to press it thoroughly to remove excess moisture and cook it in a hot pan with enough oil to get a nice golden sear on all sides.

Can I add nuts to the stir-fry?

Yes! Add some crushed peanuts or cashews for extra crunch and flavor. They’ll pair well with the tofu and vegetables.

Can I add a sweetener other than maple syrup?

You can substitute maple syrup with honey, agave, or coconut sugar, depending on your preference.

Can I use a different oil instead of sesame oil?

Yes, vegetable oil, canola oil, or peanut oil can also work well in this recipe if you prefer.

How can I make the sauce spicier?

To make the sauce spicier, you can add more red pepper flakes, chili paste, or even sriracha to taste.

Can I make this recipe with a different protein?

Yes, you can swap the tofu for tempeh, seitan, or even chicken (if not keeping it plant-based).

Conclusion

Mushroom and Tofu Stir-Fry is a quick, healthy, and flavorful dish that’s perfect for busy weeknights or meal prepping. With its savory tofu, tender mushrooms, and crunchy vegetables, it’s a satisfying meal that’s full of delicious flavors and textures. The homemade stir-fry sauce ties everything together, making this dish a standout choice for anyone looking to enjoy a tasty plant-based meal in just 25 minutes!

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