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Close up of stir-fry served with brown rice.
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5 from 11 votes

Vegan Asian Broccoli Mushroom Tofu Stir-fry

Super flavorful Asian inspired stir-fry featuring crispy tofu, crunchy broccoli & tender mushrooms ! This healthy vegan dish is ready under 30 mins.
Course Main Course
Cuisine Chinese
Cook Time 20 minutes
Total Time 30 minutes
Calories 183kcal
Author Meesha


For the stir-fry sauce

  • 2 tablespoon soy sauce / tamari
  • 2 teaspoon maple syrup*** ( or other liquid sweetener )
  • 2 teaspoon rice vinegar
  • ½ tablespoon sesame oil*
  • ½ tablespoon dark soy sauce
  • 2 teaspoon corn starch
  • 1 tablespoon water

For the stir-fry

  • 1 14 oz block extra firm tofu, pressed and cubed ** ( around 400g )
  • 1 small head broccoli , cut into small florets
  • 6-8 button mushroom, sliced
  • 3 cloves garlic, minced


  • Heat up a tablespoon of oil in a pan. Place the tofu in one layer and cook for 10-15 minutes, or until tofu are browned on most sides, giving it a toss every 4-5 minutes. Set aside.
  • In the meantime, make the stir-fry sauce by combining everything needed and mix well.
  • In the same pan, add in some more oil and saute the garlic until fragrant. Then, add in the broccoli and cook until they are half-cooked, about 3-5 minutes.
  • Toss in the mushrooms and cook until the veggies have softened, stirring frequently.
  • Add in the tofu and half of the stir-fry sauce. Mix until everything is thoroughly incorporated.
  • Give it a taste and add more sauce, if needed. Serve and enjoy !


*To press the tofu, you can use a tofu press or place something heavy on top of  it for 15-20 minutes. Then, pat dry it using a kitchen towel / tissue. 
**To make this recipe oil-free, omit the sesame oil in the sauce and use water to saute your veggies. As for the tofu, you can choose to sear them on a non-stick pan as per instructions, or bake them in the oven for 20 minutes at 200c / 400f . 
***To make this recipe low carb, use stevia or other artificial sweetener in place of the maple syrup. 
Leftovers can be stored in the fridge for up to 3 days.
The calories calculated are for 3 servings. 


Calories: 183kcal