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This Tofu Mushroom Stir Fry tosses crispy fried tofu and meaty mushrooms in a delicious stir fry sauce to give you an easy yet flavor-packed dinner for any night of the week! Vegan and Gluten-Free.
This Easy Mushroom and Tofu Stir Fry features the best complex flavors, meaty pan-fried tofu, and a medley of mushrooms, all in one foolproof and satisfying meal! One bite and you’ll never settle for boring or bland stir fries again.
Table of Contents
A One-Pan Weeknight Go-To
This Tofu Mushroom Stir Fry uses straightforward ingredients and simple techniques to deliver big flavor – perfect for a busy weeknight meal, or simply whenever you want some good food! Hearty chunks of meaty pan-fried tofu, a medley of earthy mushrooms, and broccoli florets are cooked in one pan, then tossed in an easy (but complex-tasting) stir fry sauce. One bite and you’ll be hooked.
This certainly looks like a restaurant-quality dish with over-the-top flavors, but at the end of the day, this tofu stir fry is easy to make and super customizable. Put your own spin on it using your favorite veggies (or what you have on hand), throw in your favorite plant-based protein, serve it over rice and noodles… the list goes on! Whatever changes you make, this delicious dish will quickly become your new weeknight go-to.
What You Need for Mushroom Stir Fry
This recipe calls for a few stir fry essentials, fresh vegetables, and aromatics. Plus, there’s lots of room for customizations when you’re feeling creative! These are the must-have ingredients:
- Tofu: fried extra-firm tofu cubes or triangles are the main source of protein in this easy stir fry. Remember to press the tofu first to release as much moisture from the block as possible.
- Mushrooms: I used a mix of sliced cremini mushrooms and oyster mushrooms, but the options are limitless. Portobello mushrooms will elevate the meaty and earthy depth; maitake mushrooms are great for frying and are visually interesting; and shiitake mushrooms will add a punchy, bold flavor. Use what you like or check out this list of 15 Types of Mushrooms by Epicurious for inspiration.
- Shaoxing Wine: this rice wine is optional but adds complex sour-sweet flavors to the stir fry. You can use rice vinegar as a substitute, but the depth of flavor won’t be quite the same.
- Stir Fry Sauce: the homemade 6-ingredient stir fry sauce is why this is a restaurant-quality dish! It’s a breeze to make with tamari, hoisin sauce, rice vinegar, black pepper, water, and cornstarch.
- Broccoli: this was my veg of choice, but you’re more than welcome to add as many vegetables as you like. Besides, it wouldn’t be a vegan stir fry recipe without room for extra veggies.
How to Make Tofu Mushroom Stir Fry
- Whisk the tamari, hoisin sauce, vinegar, pepper, water, and cornstarch together in a small bowl to make the stir fry sauce. Set aside.
- Heat the oil in a large pan or wok. Once hot, fry the tofu in the pan until it’s browned on both sides. Transfer it to a baking sheet and sprinkle with salt.
- Add the mushrooms to the now-empty pan and sear until they’re starting to brown on the edges.
- Add the green onions, garlic, and ginger to the pan. Sauté until fragrant, then deglaze the pan with the Shaoxing wine.
- Return the fried tofu to the pan, then add the broccoli. Pour in the stir fry sauce and heat to a simmer.
- Serve the stir fry over rice when the broccoli is cooked to your liking.
Caitlin’s Cooking Tips
- Take the time to preheat the pan: Giving the oil ample time to heat up in the pan or wok is one of the secrets behind making crispy tofu that doesn’t stick (or suck). You’ll know the oil is hot enough when it’s shimmering and lightly smoking.
- Invest in a wok – you won’t regret it! You’ll always catch me making stir fries in a large wok for 3 reasons: (1) they’re made for high-heat cooking; (2) the ingredients cook much more evenly; and (3) its angled shape makes it easier to toss the tofu and vegetables. This is my affordable Stainless Steel Wok of choice—get your hands on one if you can. Try it once and you’ll be hooked!
Serving Suggestions
This easy tofu stir fry can be served alone or over a bed of the cooked grain of your choice, like white rice, brown rice, or quinoa. Are you a fan of noodles? Toss the stir fry with cooked rice noodles, udon noodles, or ramen noodles instead.
For a well-rounded meal, pair the stir fry with this Smashed Cucumber Salad, these Vegan Summer Rolls, or this Takeout-Style Vegan Fried Rice.
If you’re looking for more simple tofu stir fry recipes, you’ll also love this Black Pepper Tofu Stir Fry and this Garlic Green Bean Stir Fry!
How to Store Leftover Stir Fry
The leftover mushroom stir fry will keep for up to 5 days when it’s stored in an airtight container in the fridge, or up to 3 months in the freezer. Before storing, allow the leftovers to cool to room temperature.
Reheat the stir fry in a lightly oiled wok or skillet over medium heat on the stove until the tofu is warm and crisp again. Add a splash of tamari, water, or vegetable broth to make it saucy again, if needed.
Substitutions and Variations
- Gluten-Free Option: This recipe is inherently gluten-free if you make the sauce with tamari and gluten-free hoisin sauce. Always read the label on your ingredients, as hoisin sauce is often (but not always) made with wheat.
- Protein Substitution: You can swap the fried tofu for fried tempeh instead if you’d like. Even canned white beans will work well, just like in this Summer Vegetable White Bean Stir Fry.
- Add More Vegetables: Anything goes when it comes to the vegetables in this stir fry, so feel free to use up what you have on hand or add any frozen veggies you like. Snap peas, snow peas, cauliflower, zucchini, bell peppers, carrots, or green beans would all be delicious here.
- Spicy Variation: For a spicier stir fry, stir 1 to 3 tablespoons of chili sauce or sriracha into the stir fry sauce.
Recipe FAQs
Sure! Check out my Crispy Baked Tofu recipe to learn how to bake the tofu instead.
I recommend taking the time to press the tofu, yes. This step removes the excess moisture, so you end up with perfectly golden, tender, and crispy fried tofu cubes. You can press the tofu in a tofu press or wrap the brick in a clean kitchen towel, place a heavy skillet on top of it, and let it drain for up to 30 minutes.
No, marinating the tofu isn’t necessary for this recipe. The stir fry sauce gives it plenty of flavor!
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Tofu Mushroom Stir Fry
Ingredients
For the Crispy Tofu:
- Cooking oil
- 14 ounces extra-firm tofu pressed
- Kosher salt to taste
For the Stir Fry Sauce:
- 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
For the Stir Fry:
- 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
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.
Recipe Notes
- Gluten-Free: This recipe is gluten-free if you use gluten-free tamari (or soy sauce) and gluten-free Hoisin sauce
Saw your short about two seconds ago and ran here to get the recipe. I haven’t made it yet but I know it’s going to be one of my new faves. I wish we could be friends irl. Thank you for everything you do 😭
Glad you like the recipe, Nica!