Print

Mushroom and Tofu Stir-Fry in 25 Minutes! Recipe

ushroom and Tofu Stir-Fry in 25 Minutes! Recipe
Print Recipe

★★★★★

4.8 from 16 reviews

A quick and flavorful mushroom and tofu stir-fry packed with fresh vegetables and a savory-sweet sauce. This healthy vegan dish comes together in just 25 minutes, making it perfect for a nutritious weeknight meal.

Ingredients

Scale

Tofu and Vegetables

  • 1 block firm tofu, pressed and cubed
  • 8 ounces mushrooms, sliced
  • 1 bell pepper, sliced
  • 1/2 cup snap peas
  • 1/2 cup broccoli florets

Sauce and Seasonings

  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1/2 teaspoon red pepper flakes

Other Ingredients

  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • Sesame seeds and chopped green onions for garnish

Instructions

  1. Prepare the tofu: Press the tofu to remove excess moisture, then cut it into 1-inch cubes. Lightly coat the tofu with cornstarch to help it crisp up during cooking.
  2. Cook the mushrooms: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and turn golden brown, about 5 minutes. Push them to the side of the pan.
  3. Cook the tofu: Add the remaining tablespoon of oil to the pan. Place the tofu cubes in a single layer and cook for 3-4 minutes on each side until golden and crispy.
  4. Add vegetables and aromatics: Add bell peppers, snap peas, and broccoli to the pan with the tofu. Stir-fry for 2-3 minutes until they are slightly tender but still crisp. Stir in minced garlic and grated ginger and cook for about 30 seconds until fragrant.
  5. Make and add the sauce: In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, and the cornstarch slurry. Pour this sauce over the tofu and vegetables. Toss everything together and cook for 1-2 minutes until the sauce thickens.
  6. Garnish and serve: Remove the stir-fry from heat. Garnish with sesame seeds and chopped green onions. Serve immediately over rice or noodles for a complete meal.

Notes

  • Pressing the tofu thoroughly is key to achieving a crispy texture.
  • You can substitute vegetables based on what you have on hand.
  • For extra heat, increase the red pepper flakes or add a drizzle of sriracha.
  • This dish is best served fresh but can be refrigerated for up to 3 days.
  • Serve over steamed rice, quinoa, or your favorite noodles for a complete meal.

Nutrition

Keywords: mushroom tofu stir-fry, vegan stir-fry, quick vegan dinner, healthy tofu recipe, easy stir-fry

Find it online: https://tastewithamy.com/ushroom-and-tofu-stir-fry-in-25-minutes-recipe/