Name: Tofu Mushroom Stir Fry Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 14 ounces extra-firm tofu (pressed); Kosher salt (to taste); 4 tbsp cup low sodium tamari; 2 tbsp hoisin sauce; 1 tablespoon unseasoned rice vinegar; 1/2 teaspoon black pepper; 1 cup water; 1 tbsp cornstarch; 16 ounces mixed mushrooms (sliced); 3-5 cloves garlic; 1 tbsp minced ginger; 1 bunch (8-10 green onions, cut into 3” pieces, divided); 1 tablespoon shaoxing wine (optional); 6 ounces broccoli florets (optional)

Jump to Recipe

Tofu Mushroom Stir Fry is that magical kind of recipe you return to again and again — it’s a powerhouse of flavor, loaded with meaty mushrooms and crispy-edged tofu all tossed in a glossy, savory sauce. It’s quick enough for weeknights and hearty enough to impress your friends at dinner. Whether you’re a committed plant-based eater or just need a veggie-packed dinner, this stir fry promises rich umami, satisfying texture, and so much comfort in every bite.

Tofu Mushroom Stir Fry Recipe - Recipe Image

Ingredients You’ll Need

You don’t have to hunt in specialty stores to make this Tofu Mushroom Stir Fry shine—each ingredient in the lineup is simple, but plays a starring role in either flavor, texture, or depth of color. Here’s why you shouldn’t skip a single one:

Cooking oil: Use a neutral oil like canola or avocado for crisping the tofu without overpowering flavors.
14 ounces extra-firm tofu (pressed): Extra-firm tofu keeps its shape while soaking up all the delicious sauce.
Kosher salt (to taste): Sprinkling salt right after frying amplifies the tofu’s flavor and adds just the right savoriness.
4 tbsp low sodium tamari: This gluten-free soy sauce option is key for umami depth and seasoning in your stir fry sauce.
2 tbsp hoisin sauce: For sweet and tangy notes that balance the earthiness of mushrooms beautifully.
1 tablespoon unseasoned rice vinegar: Adds a sparkle of acidity to brighten the whole dish.
1/2 teaspoon black pepper: A subtle kick that brings warmth to each bite.
1 cup water: Essential for creating a silky sauce that coats every morsel.
1 tbsp cornstarch: The secret to that luscious, glossy stir fry finish.
16 ounces mixed mushrooms (sliced): Variety is best—try cremini, shiitake, or oyster for maximum depth and hearty texture.
3-5 cloves garlic: Garlic infuses the sauce and veggies with irresistible aroma.
1 tbsp minced ginger: Adds freshness and a little heat that makes the flavors dance.
1 bunch green onions (8–10, cut into 3” pieces, divided): Green onions add layers of flavor and a vibrant dash of color at the end.
1 tbsp shaoxing wine (optional): If you have it, this adds a sophisticated hint of sweetness and depth—worth the extra step!
6 ounces broccoli florets (optional): For an extra bite and even more greens in every forkful.

How to Make Tofu Mushroom Stir Fry

Step 1: Prep Ingredients and Sauce

Start with the practical magic of prep because it always pays off—cut your pressed tofu into cubes or triangles (your choice for looks!), then line a baking sheet or large plate with a paper towel for later. Next, in a small bowl, whisk together the tamari, hoisin sauce, rice vinegar, black pepper, water, and cornstarch—you want this silky and completely blended, ready to pour in when things start sizzling.

Step 2: Fry the Tofu

Heat up a generous layer (about 1/4 inch) of oil in a large pan or trusty wok. Once it starts shimmering, gently add your tofu, being careful not to crowd the pan. Sear each side for 3 to 5 minutes until those golden, crispy edges form—don’t rush this step, it’s where the crunch happens! Scoop the tofu out onto your paper-towel-lined sheet, sprinkle with kosher salt, and set aside to stay crisp.

Step 3: Sear the Mushrooms

If your pan needs it, add a little more oil, then toss in your sliced mixed mushrooms. Coat them in the hot oil, but here’s the secret: let them sit undisturbed for 2 minutes so they sear and release their natural earthy flavors. Flip, then let them brown on the other side another minute, and repeat once more. You want the mushrooms reduced in size, deep brown, and loaded with savory intensity.

Step 4: Add Aromatics

Now for the aromatherapy: toss in the white parts of the green onion, minced garlic, and ginger. Stir well, sautéing for 1 to 2 minutes so every bite will be fragrant. Splash in the shaoxing wine if you’re using it—it’ll quickly deglaze the pan, lifting all those delicious browned bits. This makes your stir fry base truly restaurant-quality.

Step 5: Bring It All Together

Return your crispy tofu to the pan, along with the optional broccoli florets. Pour in the sauce you prepped earlier, making sure to coat everything evenly. Bring to a simmer, cooking for another 3 to 5 minutes until the broccoli is bright green and tender and everything looks wonderfully glossy and cohesive. Give a gentle mix occasionally so nothing sticks or burns—now it’s looking like a proper Tofu Mushroom Stir Fry!

Step 6: Finish and Serve

Turn off the heat and stir in the reserved green parts of the green onions. These add a fresh crunch and bright flavor right at the end. Serve straight from the pan over steamed jasmine or brown rice, or however you like—your kitchen smells amazing, right?

How to Serve Tofu Mushroom Stir Fry

Garnishes

A sprinkle of toasted sesame seeds or a scattering of chopped fresh cilantro really take your Tofu Mushroom Stir Fry to the next level. Sometimes a drizzle of chili oil or a dash of extra green onion on top adds lovely color and a subtle kick. Don’t forget a twist of lime if you love a burst of zing.

Side Dishes

This stir fry is a star on its own, but it gets even better when you serve it with fluffy jasmine rice, nutty brown rice, or bouncy noodles. For something extra, try a crisp Asian slaw or a simple cucumber salad for cool contrast. Miso soup is another classic side that rounds out the meal beautifully.

Creative Ways to Present

Turn your Tofu Mushroom Stir Fry into lettuce wraps for an impressive appetizer, or tuck it into a steamed bao for a fun spin on takeout. You could also spoon it over quinoa or even stuff it into roasted sweet potatoes for a hearty and colorful main course. Presentation is part of the joy—don’t be afraid to let your creativity shine!

Make Ahead and Storage

Storing Leftovers

Once cooled, pack your Tofu Mushroom Stir Fry into an airtight container and stash it in the fridge. It’ll stay fresh and tasty for up to five days, making it a fantastic make-ahead lunch or dinner. The sauce thickens slightly, mingling flavors even more overnight.

Freezing

You can absolutely freeze leftovers, although the tofu’s texture may become a bit softer after thawing. To freeze, let the stir fry cool completely, portion it into freezer-safe containers, and freeze for up to 2 months. For the best results, defrost overnight in the fridge before reheating.

Reheating

For best flavor and texture, reheat your Tofu Mushroom Stir Fry on the stove over medium heat, adding a splash of water to loosen up the sauce as needed. You can also microwave it in short bursts stirring in between, but take care not to overheat as that can make the tofu chewy.

FAQs

Can I use a different kind of tofu for this Tofu Mushroom Stir Fry?

Extra-firm tofu is ideal because it holds up during frying and soaks up the savory sauce, but you could use firm tofu if you press it well. Avoid silken tofu for this recipe, as it tends to break apart in the pan.

What are the best mushrooms to use for this dish?

A mix works best for layers of flavor—try cremini, oyster, shiitake, or even portobello. If you’re in a pinch, plain white button mushrooms will still taste delicious in your Tofu Mushroom Stir Fry!

Can I make this recipe gluten-free?

Yes! Just make sure your tamari and hoisin sauces are labeled gluten-free—most are, but it’s always good to double-check. With those swaps, you’re good to go.

Is there a substitute for Shaoxing wine?

If you can’t find Shaoxing wine, use a splash of dry sherry or just skip it altogether. The dish will still be rich and flavorful thanks to all the other aromatics.

How can I add more vegetables to this recipe?

Feel free to toss in sliced bell pepper, snap peas, or baby corn when cooking your mushrooms or with the broccoli. This Tofu Mushroom Stir Fry is endlessly flexible and perfect for using up whatever fresh veggies you have on hand.

Final Thoughts

If you’re ever searching for a crowd-pleaser that’s easy, bold, and just plain fun to whip up, this Tofu Mushroom Stir Fry is the dish to try. With its irresistible balance of textures and flavors, it proves that simple ingredients can create something extraordinary. Give it a go—you’re about to discover your next favorite stir fry!

Tofu Mushroom Stir Fry Recipe

★★★★★

5 from 29 reviews

Author: anna
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Tofu Mushroom Stir Fry recipe is a delicious and healthy dish that combines savory tofu, earthy mushrooms, and flavorful aromatics in a delectable sauce. Perfect for a quick and satisfying weeknight meal.

Instructions

Prep: Cut the tofu into cubes or triangles. Line a baking sheet or large plate with a paper towel and set aside. Add the tamari, hoisin sauce, vinegar, pepper, water, and cornstarch to a small bowl. Whisk until evenly combined, then set aside.
Fry the Tofu: Cut the tofu into cubes or triangles. Heat a large pan (I used a wok) over medium-high heat and add enough oil to fill the bottom 1/4″ of the pan. Once the oil is warm, add the tofu to the pan. Sear the tofu for 3 to 5 minutes on each side, until browned. Remove the tofu from the pan and place on the lined baking sheet. Sprinkle it with salt and set aside.
Mushrooms: Add additional oil to the pan, if necessary. Add the mushrooms to the warm oil and quickly mix so they all are evenly coated, then let them sit untouched in the pan for 2 minutes, to sear. Mix the mushrooms, trying to flip them, and let sit untouched for another minute. Repeat one more time until the mushrooms have drastically reduced in size and are beginning to brown on the edges.
Aromatics: Add the white portion of the green onion, garlic, and ginger to the pan and mix well. Sauté for 1 to 2 minutes, until fragrant, then deglaze the pan with the shaoxing wine (if using). Mix well.
Simmer: Return the fried tofu to the pan and add the broccoli florets. Add the stir fry sauce to the pan and mix well. Bring to a simmer and cook for 3 to 5 minutes, mixing occasionally, until the broccoli is cooked to your liking.
Serve & Store: Turn the heat off and add the remaining green onion; mix well. Serve warm over rice, or as desired. Leftovers will keep in the fridge for up to 5 days.