Mushroom Tofu Stir-fry

5 from 1 vote

If you want something nutritious, tasty, and ready in 30minutes, make this tofu mushroom stir-fry! Featuring juicy mushrooms and crispy tofu coated in an umami-packed sauce, it makes the perfect weeknight dinner.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Side Dish

Cuisine: Chinese

Diet: Vegan, Vegetarian

Servings: servings

Calories: 176kcal

Author: Meesha

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

*Mushrooms – I am using a mix of shimeji and shiitake, but any combination will work.

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 a watered-down, soggy stir-fry. We love using a good non-stick wok.

Storing - Leftover tofu and mushroom stir-fry can be refrigerated in an airtight container for up to 4 days. Reheat in microwave or oven before serving.

Nutrition