Name: Mushroom and Tofu Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 14 oz firm or extra-firm tofu, pressed and cubed; 2 tablespoons vegetable oil, divided; 2 cups cremini mushrooms, sliced; 1 bell pepper, thinly sliced; 1 cup snow peas or broccoli florets; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 3 tablespoons soy sauce; 1 tablespoon hoisin sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon cornstarch (optional); 2 tablespoons water (if using cornstarch); Sesame seeds and sliced scallions, for garnish

This Mushroom and Tofu Stir-Fry is the kind of weeknight dinner that checks all the boxes: it’s quick, easy, nutritious, and unbelievably flavorful. The hearty umami of mushrooms pairs perfectly with golden, crispy tofu cubes, all tossed in a savory sauce that clings to every bite. With bright pops of green from snow peas or broccoli, it’s both satisfying and colorful on your plate.

Perfect for plant-based eaters or anyone craving a lighter meal that doesn’t skimp on taste, this stir-fry is endlessly customizable. Use whatever veggies you have on hand, switch up the sauces, or serve it over rice, noodles, or even lettuce wraps. Once you try this tofu stir-fry, it’ll be on your regular dinner rotation.

What Kind of Tofu and Mushrooms Should I Use?

For this dish, firm or extra-firm tofu is key. It holds its shape during pan-frying and develops that crisp golden edge everyone loves. Press it beforehand to remove excess moisture.

As for mushrooms, cremini or shiitake add great depth, but even button mushrooms work well. Slice them thick to avoid sogginess and let them caramelize slightly for maximum flavor.

Ingredients for the Mushroom and Tofu Stir-Fry

14 oz firm or extra-firm tofu, pressed and cubed
2 tablespoons vegetable oil (divided)
2 cups cremini mushrooms, sliced
1 bell pepper, thinly sliced
1 cup snow peas or broccoli florets
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch (optional, for thickening)
2 tablespoons water (if using cornstarch)
Sesame seeds and sliced scallions, for garnish

How To Make the Mushroom and Tofu Stir-Fry

Step 1: Prep the Tofu

Cube the tofu into bite-sized pieces after pressing out excess moisture. Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add tofu in a single layer and cook until golden and crisp on all sides. Remove and set aside.

Step 2: Sauté the Vegetables

In the same pan, add the remaining tablespoon of oil. Sauté garlic and ginger until fragrant, about 30 seconds. Toss in mushrooms and cook until they start to brown. Add bell pepper and snow peas or broccoli. Stir-fry until vegetables are just tender but still crisp.

Step 3: Make the Sauce

In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch mixed with water if using. Pour this sauce into the pan with the vegetables.

Step 4: Combine Everything

Return the tofu to the pan and gently toss everything to coat in the sauce. Let simmer for another minute until the sauce thickens slightly.

Step 5: Garnish and Serve

Serve hot over rice or noodles. Garnish with sesame seeds and sliced scallions for extra flavor and crunch.

How to Serve and Store Your Stir-Fry

This stir-fry is best served immediately over steamed jasmine rice, brown rice, or soba noodles. It also makes a great filling for lettuce wraps or rice paper rolls.

Leftovers store well in the fridge for up to 3 days. Reheat in a skillet over medium heat for the best texture—just add a splash of water to loosen the sauce if needed. Avoid microwaving, as it can make the tofu rubbery.

Frequently Asked Questions

How do I keep tofu from sticking to the pan?

Use a nonstick skillet or a well-seasoned wok with enough oil. Let the tofu sear undisturbed before flipping.

Can I make this dish gluten-free?

Yes! Swap soy sauce with tamari or coconut aminos, and make sure your hoisin sauce is gluten-free.

What other vegetables can I use?

Zucchini, carrots, baby corn, or snap peas are all great options. Use what you have!

Is this recipe spicy?

Not as written, but you can add chili garlic sauce or red pepper flakes for a kick.

Can I meal prep this?

Absolutely. Cook everything, store in airtight containers, and reheat before serving. Keep rice and stir-fry separate until mealtime.

Want More Stir-Fry Ideas?

If you enjoy this Mushroom and Tofu Stir-Fry, you might love exploring more flavor-packed dinner options:

Creamy Garlic Chicken Breasts for a comfort food twist.
Healthy Sausage Veggie Skillet Meal for protein-packed one-pan ease.
Cheesy Mexican Rice Casserole for a Tex-Mex spin on weeknight dinner.
Healthy Lemon Butter Baked Cod for light, flaky seafood delight.
Buffalo Roasted Cauliflower for a spicy, plant-based snack or side.

📌 Save this recipe to your Pinterest board for easy access when those veggie cravings hit: Follow Nina Dishes on Pinterest

And I’d love to know how your stir-fry turned out! Did you go with snow peas or switch it up with snap peas? Did you add any spice or try a new twist? Share your results in the comments, and let’s keep swapping ideas!

Mushroom and Tofu Stir-Fry

Author: Nina Klatten
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

This Mushroom and Tofu Stir-Fry is a delicious plant-based dinner that’s quick to make and loaded with umami flavor. Crispy tofu and sautéed mushrooms are tossed in a savory sauce and paired with crisp veggies, perfect over rice or noodles.

Instructions

1. Cube the tofu into bite-sized pieces after pressing out excess moisture. Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add tofu in a single layer and cook until golden and crisp on all sides. Remove and set aside.

2. In the same pan, add the remaining tablespoon of oil. Sauté garlic and ginger until fragrant, about 30 seconds. Toss in mushrooms and cook until they start to brown. Add bell pepper and snow peas or broccoli. Stir-fry until vegetables are just tender but still crisp.

3. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch mixed with water if using. Pour this sauce into the pan with the vegetables.

4. Return the tofu to the pan and gently toss everything to coat in the sauce. Let simmer for another minute until the sauce thickens slightly.

5. Serve hot over rice or noodles. Garnish with sesame seeds and sliced scallions for extra flavor and crunch.