Name: Mushroom and Tofu Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian-inspired
Ingredients: 14 oz extra-firm tofu, pressed and cubed; 1 tablespoon cornstarch (for coating tofu); 2 tablespoons neutral oil (such as avocado or canola); 2 cups cremini or button mushrooms, thickly sliced; 2 cups broccoli florets; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 3 tablespoons soy sauce; 1 tablespoon hoisin sauce; 1 teaspoon cornstarch (for the sauce); 2 tablespoons water; 1 teaspoon sesame oil; 2 green onions, sliced; 1 teaspoon sesame seeds

Looking for a plant-based dinner that hits all the right notes? This Mushroom and Tofu Stir-Fry is your answer. With golden, crispy tofu cubes, tender mushrooms, and vibrant broccoli all tossed in a glossy, umami-rich sauce, this dish brings both comfort and nourishment. It’s quick enough for a weeknight, but satisfying enough to serve guests.

What makes this stir-fry stand out is the balance of textures and flavors. The tofu is pan-seared until crisp, the mushrooms soak up a savory garlic-ginger glaze, and the broccoli adds just the right crunch. Serve it over rice or noodles, and you’ve got a hearty, feel-good bowl that’s naturally vegan and endlessly adaptable.

What Kind of Tofu Should I Use?

Extra-firm tofu is the best choice for stir-frying. It holds its shape beautifully and crisps up well when pan-fried. Be sure to press the tofu for at least 20 minutes before cooking to remove excess moisture—this helps it brown nicely and absorb the sauce better.

Ingredients for the Mushroom and Tofu Stir-Fry

Tofu (extra-firm): The protein star of this dish, tofu provides structure and soaks up all the saucy goodness. Pressing it beforehand is key to a great texture.

Mushrooms (cremini or button): These earthy gems add a meaty bite and umami richness. Sliced thick, they stay juicy and tender.

Broccoli florets: A pop of color and crunch, broccoli balances the softness of tofu and mushrooms with freshness.

Garlic and ginger: The flavor base of almost any great stir-fry. Minced fresh, they add warmth and depth.

Soy sauce and hoisin sauce: These create the backbone of the stir-fry sauce—savory, sweet, and rich.

Sesame oil: Adds a nutty aroma and brings everything together in the final toss.

Cornstarch: Lightly coats the tofu for crisping and is also used to thicken the sauce.

Green onions and sesame seeds: These finish the dish with a fresh, crunchy garnish.

How To Make the Mushroom and Tofu Stir-Fry

Step 1: Press and Cube the Tofu

Begin by draining the tofu and wrapping it in a clean kitchen towel or paper towels. Place a heavy pan or books on top and let it press for at least 20 minutes. Once pressed, cut the tofu into 1-inch cubes.

Step 2: Sear the Tofu

In a nonstick skillet or wok, heat a tablespoon of neutral oil over medium-high heat. Toss the tofu cubes in a bit of cornstarch to lightly coat, then add them to the hot pan. Sear until all sides are golden and crisp, about 8–10 minutes. Remove and set aside.

Step 3: Sauté the Aromatics

In the same pan, add a little more oil if needed, then toss in the minced garlic and ginger. Sauté until fragrant, about 1 minute.

Step 4: Cook the Mushrooms and Broccoli

Add the sliced mushrooms and cook until they release their moisture and become golden, around 5–6 minutes. Toss in the broccoli florets and stir-fry for another 3–4 minutes until they’re tender-crisp.

Step 5: Make the Sauce

In a small bowl, whisk together soy sauce, hoisin sauce, a splash of water, and a teaspoon of cornstarch. Pour this into the pan with the vegetables and stir until the sauce thickens and coats everything.

Step 6: Bring It All Together

Return the crispy tofu to the pan and toss everything gently to coat in the sauce. Finish with a drizzle of sesame oil.

Step 7: Garnish and Serve

Plate the stir-fry over rice or noodles. Garnish with sliced green onions and sesame seeds for extra flavor and crunch.

How to Serve and Store Mushroom and Tofu Stir-Fry

This stir-fry is incredibly versatile when it comes to serving. Spoon it over a bowl of steamed jasmine rice, brown rice, or soba noodles for a complete and satisfying meal. If you’re looking for low-carb options, try it over cauliflower rice or wrapped in lettuce cups for a light lunch.

To store leftovers, let the stir-fry cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. When reheating, warm it in a skillet over medium heat to retain the tofu’s texture, adding a splash of water or soy sauce to loosen the sauce if needed.

Frequently Asked Questions

What if I don’t have hoisin sauce?

You can substitute it with a mix of soy sauce and a little maple syrup or brown sugar. It won’t be exactly the same, but it will give a nice sweet-savory profile.

Can I use other vegetables?

Absolutely! Bell peppers, snap peas, baby corn, or even spinach would work well. Use whatever is in season or already in your fridge.

Is this recipe gluten-free?

To make it gluten-free, use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free (some brands are!).

Can I bake the tofu instead of frying?

Yes, you can! Bake tofu cubes at 400°F (200°C) for 25–30 minutes, flipping halfway. It won’t be as crispy as pan-fried but still delicious.

Can I meal prep this?

Definitely. Cook everything and store it in meal prep containers with rice or noodles. It reheats well and makes a great lunch option.

Want More Stir-Fry Ideas?

If this Mushroom and Tofu Stir-Fry has you craving more quick, savory skillet meals, here are some recipes from Life with Jam that you’ll definitely want to check out:

Easy Thai Red Curry Dumpling Soup for a spicy, cozy twist on comfort food.
The Best Beef Stir-Fry when you want bold, saucy flavors in minutes.
Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a creamy pasta stir-fry fusion.
Skillet Ricotta Pasta with Roasted Broccoli that’s light, cheesy, and veggie-packed.
One-Pot Creamy Beef and Garlic Butter Pasta for a weeknight dish that feels indulgent.

📌 Save this recipe to your Pinterest plant-based board so it’s easy to find again when tofu cravings hit!

And if you try this dish, drop a comment below to let me know—did you add chili oil or toss in extra veggies? I love seeing how you make each recipe your own.

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