If you want something nutritious, tasty, and ready in 30 minutes, make this tofu mushroom stir-fry! Featuring juicy mushrooms and crispy tofu coated in a umami-packed sauce, it makes the perfect weeknight dinner.
It is great served over rice or noodles, including my oyster sauce noodles and gochujang fried rice. For a heartier meal, pair with sides such as air-fried oyster mushrooms and tofu lettuce wraps.
Stir-fries are one of our favorite quick meals to make. It is not only delicious but highly customizable, with endless variations available. We have a growing list on our website, including green bean tofu, hoisin tofu, and Chinese okra stir-fry.
Another reason to love stir-fries is that it is an easy (and delicious) way to get your greens! I am going with only mushrooms here, but feel free to go wild and add any other vegetables you like, including broccoli, cauliflower, carrots!
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💚Why you will love mushroom and tofu stir-fry
- Incredibly satisfying and packed with umami flavors
- Ready in 30 minutes with minimal prep
- A nutritious main featuring meaty mushrooms and protein-packed tofu
- Pairs great with any Asian mains, including vegan congee and fried rice vermicelli
🍄What you will need
- Tofu - Either extra-firm or firm tofu pressed beforehand (either with a tofu press or by pressing it down with something heavy). Check out this post for more details on how to press tofu.
- Cornstarch - Essential to make crispy tofu.
- Mushrooms - I am using a mix of shimeji and shiitake, but any combination will work.
- Oyster sauce - Keep it plant-based by using a vegetarian alternative, like this Lee Kum Kee's stir-fry sauce.
- Shaoxing wine (optional) - Adds depth and complexity to the sauce
- Chili flakes - Give some kick to the dish; omit for a spice-free version.
See the recipe card for full information on ingredients and quantities.
✨Ingredient variations and add-ins
- Use other veggies - This recipe is highly versatile; you can add any veggie you have, like bell peppers, Chinese greens, carrots, and broccoli. Cook harder veggies first before adding in tender ones.
- Turn it into a veggie noodle stir-fry - Add 3-4 portions of cooked noodles of your choice. Double the sauce ingredients and season to taste.
- Dial up the heat - Add more chili flakes, or you can mix in some sriracha/chili oil.
🔪How to make mushroom tofu stir-fry
Step 1: In a container, add tofu cubes along with cornstarch and salt. Cover and toss until tofu cubes are well coated.
Step 2: Pan-fry tofu in a non-stick pan for 2-3 minutes on each side or until most sides are golden. Set aside.
Step 3: While tofu is cooking, mix together all ingredients needed for the stir-fry sauce.
Step 4: Add garlic and ginger to the pan. Fry for a minute until fragrant.
Step 5: Add mushrooms next and stir-fry for 3-4 minutes. Add cooked tofu and stir-fry sauce next, frying until ingredients are hot.
Step 6: Remove pan from heat, and stir in green onion. Your mushroom tofu stir-fry is ready to be served.
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✅Helpful tips
- Bake or cook tofu in an air fryer - Spray tofu cubes with oil. Either bake in an oven preheated to 200C/400F for 20 minutes, or in the air fryer at 180C/350F for 10-15 minutes.
- Use a large pan or wok - A too small pan will cause ingredients to fry rather than steam, yielding watered-down and soggy stir-fry. We love using a good non-stick wok.
- Serving suggestions - Serve it over a bed of rice or a bowl of brown rice congee for an easy dinner. I also love pairing it with side dishes like my tofu dumplings or Chinese vegetable soup.
❄️Storing leftovers
Refrigerating - Store the mushroom and tofu stir-fry in an airtight container for up to 4 days. Reheat in the microwave or pan until hot before serving.
Tofu will lose its crispiness, but the dish will still be delicious regardless!
Freezing - Not recommended as tofu will release water after thawing, diluting the flavors of this dish.
🍽️More stir-fry recipes
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📖 Recipe
Mushroom Tofu Stir-fry
Ingredients
For tofu
- 1 block extra-firm tofu drained, pressed, and cubed
- 1 tablespoon cornstarch
- ½ teaspoon salt
For stir-fry sauce
- 1 tablespoon soy sauce or tamari/shoyu
- 1 tablespoon oyster sauce regular or vegetarian
- ½ tablespoon shaoxing wine
- ½ teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon red pepper flakes optional
For stir-fry
- 3 cloves garlic minced
- 2 teaspoon minced ginger
- 3 cups mushrooms of choice *
- 1 stalk green onion sliced into 2 inches pieces
Instructions
- In a container, add tofu cubes along with cornstarch and salt. Place the lid on and toss until tofu cubes are well coated.
- Heat a tablespoon of oil in a non-stick pan or wok. Pan-fry tofu on each side for 2-3 minutes, or until most sides are golden. Remove from the wok and set aside.
- While tofu is cooking, mix together all ingredients needed for the stir-fry sauce.
- Heat another ½ tablespoon of oil in the same wok, then add garlic and ginger to the pan. Fry for a minute until fragrant.
- Add mushroom next and stir-fry for 3-4 minutes over medium-high heat, or until tender.
- Add cooked tofu and stir-fry sauce. Toss and fry until the ingredients are hot.
- Remove from heat, and stir in green onion. Your mushroom tofu stir-fry is ready to be served.
Notes
- Bake or cook tofu in an air fryer - Spray tofu cubes with oil. Either bake in an oven preheated to 200C/400F for 20 minutes, or in the air fryer at 180C/350F for 10-15 minutes.
- Use a large pan or wok - A too-small pan will cause ingredients to fry rather than steam, yielding a watered-down, soggy stir-fry. We love using a good non-stick wok.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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