Go Back
u3887994962 mushroom and tofu stir fry served in a ceramic bo fecb5b86 e67a 4bdd 9271 ea0ed946d1a9 0

Easy Mushroom and Tofu Stir Fry

A quick and healthy mushroom and tofu stir fry with crispy tofu, savory mushrooms, garlic, ginger, and a simple soy-sesame sauce. Perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Vegetarian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 400 g Extra-firm tofu, pressed and cubed
  • 250 g Mushrooms (cremini or button), sliced
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
Sauce & Cooking
  • 3 tbsp Soy sauce or tamari Use tamari for gluten-free
  • 1 tsp Sesame oil
  • 1 tbsp Cornstarch For crispy tofu
  • 2 tbsp Vegetable oil For frying
  • 2 stalks Green onions, sliced For garnish

Equipment

  • Large skillet or wok
  • Spatula

Method
 

Instructions
  1. Press the tofu to remove excess moisture, then cut into cubes and toss with cornstarch until lightly coated.
  2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add tofu and cook until golden and crispy on all sides. Remove and set aside.
  3. Add remaining oil to the pan and sauté mushrooms until browned and tender.
  4. Stir in garlic and ginger and cook for 30 seconds until fragrant.
  5. Return tofu to the pan, add soy sauce and sesame oil, and toss everything together. Cook for 1–2 minutes.
  6. Remove from heat, garnish with green onions, and serve hot with rice or noodles.

Notes

For extra vegetables, add broccoli, bell peppers, or snap peas. Store leftovers in the refrigerator for up to 3 days.