Crispy Tofu Stir-Fry With Mushrooms Recipe

Tofu Stir-Fry With Mushrooms

Cook: 30 minutes | Total: 30 minutes | Serves: 4 servings

Crispy tofu meets caramelized mushrooms in this delightful stir-fry! Our Tofu Stir-Fry With Mushrooms is not just a quick dinner; it’s a vibrant dish that brings together the earthiness of mixed mushrooms like shiitake and maitake, the zing of fresh ginger, and a savory soy-based sauce. Each bite is a celebration of texture and flavor, making it a satisfying choice for busy weeknights. As you sauté your tofu to golden perfection, the enticing aroma of ginger and scallions fills your kitchen, setting the stage for a meal that’s as comforting as it is exciting. Toss in some crushed red pepper flakes for a hint of heat, and you’ve got a dish that’s sure to impress. With just 30 minutes from start to finish, this Tofu Stir-Fry With Mushrooms is a fantastic way to enjoy a wholesome vegetarian meal without the fuss. Get ready to savor every delicious bite!

Tofu Stir-Fry With Mushrooms

Ingredients

• 1 (14-oz.) block of extra-firm tofu, drained and sliced into 1x¼" pieces
• 1 lb. assorted mushrooms (such as maitake, shiitake, oyster, button, and/or crimini)
• 6 green onions
• 1 (2") segment of ginger
• 1½ tsp. cornstarch
• ½ tsp. crushed red chili flakes
• Kosher salt
• 3 Tbsp. low-sodium soy sauce, separated
• 2 Tbsp. seasoned rice vinegar
• 2 Tbsp. Shaoxing wine (Chinese rice wine) or mirin
• 2 Tbsp. (or more) vegetable oil, separated
• Steamed white rice and toasted sesame seeds (for serving)

Instructions

Step 1

Drain a 14-oz. block of extra-firm tofu and cut it into 1x¼" pieces. Place it on a paper towel-lined plate, cover with another paper towel, and press gently to remove excess moisture.

Step 2

Wipe 1 lb. of mixed mushrooms with a damp paper towel to remove dirt, then tear them into 1-inch pieces.

Step 3

Trim the root ends from the scallions and slice them into 1-inch pieces. Peel and thinly slice the ginger.

Step 4

Place the tofu in a medium bowl and add 1½ teaspoons of cornstarch, ½ teaspoon of crushed red pepper flakes, a pinch of kosher salt, and 1 tablespoon of low-sodium soy sauce. Gently mix to coat the tofu.

Step 5

In a small bowl, mix 2 tablespoons each of seasoned rice vinegar, Shaoxing wine or mirin, and low-sodium soy sauce, then set the mixture aside.

Nutrition Information

calories: 350 kcal

fat: 20g

carbs: 25g

protein: 20g

fiber: 3g

Shop This Recipe

• 14-. Block Extra-Firm Tofu Drained Cut Into 1X
• Mixed Mushrooms Such As Maitake Shiitake Oyster Button And/ Crimini
• Scallions
• 2 Ginger
• Cornstarch

My Tip

For perfectly crispy tofu, make sure to press it well before cooking. After draining, place the tofu between layers of paper towels and set a heavy skillet on top for about 15 minutes to soak up any excess moisture—this will help it brown beautifully in the stir-fry!

Leftovers

To store your Tofu Stir-Fry with Mushrooms, place leftovers in a glass container with a tight-fitting lid to maintain freshness. They’ll keep well in the fridge for up to three days. When you’re ready to enjoy, reheat in a skillet over medium heat for a few minutes, adding a splash of water to keep the tofu moist and the veggies vibrant.

Make It Your Own

Try swapping the extra-firm tofu for tempeh for a nuttier flavor and firmer texture. You can also replace the low-sodium soy sauce with coconut aminos for a gluten-free twist that adds a hint of sweetness.

#weeknight meals #stir-fry #chinese #tofu #shiitake mushroom #oyster mushroom #button mushroom #maitake mushroom #easy #quick