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Mushroom and Tofu Stir-Fry

A comforting and savory stir-fry featuring umami-rich mushrooms and crisp tofu, perfect for a quick weeknight dinner or a festive treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 14 oz firm tofu, pressed and cut into 1-inch cubes extra-firm holds up best; silken will turn saucier
  • 12 oz mixed mushrooms, sliced button, cremini, shiitake—use what you love
  • 1 medium onion, thinly sliced swap with shallots for a sweeter note
  • 2 cloves garlic, minced more if you adore garlicky comfort
  • 1 tbsp fresh ginger, grated or 1/2 tsp ground ginger
Sauce and Oils
  • 2 tbsp soy sauce or tamari use tamari for gluten-free
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp sesame oil
  • 1 tbsp neutral oil for frying
  • 1 tbsp maple syrup or honey for a hint of warmth
Garnishes and Optional Ingredients
  • 2 green onions, sliced for garnish
  • 1 tsp chili flakes optional for heat
  • 1 tbsp chili garlic sauce optional for heat
  • to taste salt and pepper
  • toasted sesame seeds or chopped roasted peanuts for finishing
Optional Vegetables
  • bell pepper, snap peas, baby spinach spinach can be swapped with kale for a stronger flavor

Method
 

Preparation
  1. Press the tofu for at least 10 minutes to remove excess moisture. Pat dry and cut into 1-inch cubes.
  2. Whisk together soy sauce, rice vinegar, sesame oil, maple syrup, and a splash of water in a small bowl.
Cooking
  1. Heat a large skillet or wok over medium-high heat. Add neutral oil. When the oil shimmers, add tofu cubes in a single layer.
  2. Let them brown without moving for 2-3 minutes, then flip and brown on all sides until golden. Remove tofu and set aside.
  3. In the same pan, add a little more oil if needed and toss in the sliced onion. Sauté until translucent and slightly caramelized.
  4. Add garlic and ginger, stirring for 30 seconds until fragrant. Then add the mushrooms and let them sear undisturbed for a couple of minutes.
  5. Stir the mushrooms until they release their juices and begin to shrink. Add any optional vegetables now and cook until just tender-crisp.
  6. Return the tofu to the pan and pour the sauce over everything. Toss gently to coat, letting the sauce reduce for 1-2 minutes until glossy.
  7. Finish with sliced green onions, a sprinkle of toasted sesame seeds or peanuts, and an extra crack of black pepper. Serve immediately.

Notes

Refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of water or oil.