Mushroom and Tofu Stir Fry

This recipe brings a savory, umami-packed combination of tofu and mushrooms tossed in a flavorful stir-fry sauce. The tofu crisps up beautifully until golden and chewy, while the mushrooms release their earthy richness. Colorful bell peppers and broccoli add crunch and freshness, making every bite satisfying. Everything comes together in one skillet for a quick, delicious, and wholesome meal.

Perfect for weeknights, this stir-fry feels hearty yet light. The sauce blends soy, garlic, and ginger, coating each ingredient with a glossy finish. Pair it with steamed rice or noodles, and you’ve got a simple dish that delivers flavor, texture, and balance without fuss.

Why You’ll Love This Recipe

This mushroom and tofu stir fry balances crispy textures with savory flavors.

Crispy tofu: Golden and chewy cubes that soak up sauce.

Savory mushrooms: Earthy, tender, and full of umami.

Colorful veggies: Peppers and broccoli add freshness and crunch.

Flavorful sauce: Garlic, ginger, soy, and sesame bring depth.

Quick and easy: Ready in about 30 minutes.

Versatile: Works with rice, noodles, or even lettuce wraps.

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Ingredients

For the Stir Fry Base:

• 1 block firm tofu, pressed and cubed
  
• 2 tbsp cornstarch
  
• 3 tbsp vegetable oil, divided
  
• 2 cups mushrooms (button or cremini), sliced
  
• 1 red bell pepper, sliced
  
• 1 cup broccoli florets
  
• 3 garlic cloves, minced
  
• 1-inch piece fresh ginger, grated
  

For the Sauce:

• 3 tbsp soy sauce or tamari
  
• 1 tbsp rice vinegar
  
• 1 tbsp hoisin sauce
  
• 1 tsp sesame oil
  
• ½ tsp chili flakes (optional)
  
• ½ cup vegetable broth
  

Optional Garnishes:

• Sesame seeds
  
• Chopped green onions
  
• Fresh cilantro
  

Step-by-Step Instructions

1. Prepare the Tofu

Pat tofu dry and cut into cubes. Toss with cornstarch until lightly coated. Heat 2 tbsp oil in a skillet over medium-high heat, then fry tofu until golden and crisp on all sides. Remove and set aside.

2. Cook the Veggies

Add remaining oil to the skillet. Toss in mushrooms and cook until they release moisture and turn golden. Stir in bell pepper, broccoli, garlic, and ginger. Sauté until veggies soften but stay crisp.

3. Make the Sauce

In a small bowl, whisk together soy sauce, rice vinegar, hoisin, sesame oil, chili flakes, and broth until smooth.

4. Combine Everything

Return tofu to the skillet with veggies. Pour in the sauce and stir until everything is evenly coated. Cook for 2 to 3 minutes until the sauce thickens and clings to the ingredients.

5. Serve and Enjoy

Dish up the stir-fry over steamed rice or noodles. Sprinkle with sesame seeds, green onions, or cilantro before serving hot.

Tips & Variations

• Extra Heat: Add sliced fresh chilies for more spice.
  
• Veggie Switch: Try snap peas, carrots, or zucchini.
  
• Sauce Twist: Add a spoonful of peanut butter for creaminess.
  
• Time Saver: Use pre-cut stir-fry vegetables.
  

Serving Suggestions

Serve this stir-fry with fluffy jasmine rice, brown rice, or noodles. It pairs well with a light cucumber salad or miso soup. You can also spoon the mixture into lettuce leaves for a lighter option that still tastes filling.

Final Thoughts

Mushroom and tofu stir fry combines bold flavors with crispy and tender textures for a quick, plant-based dinner. It’s versatile, packed with vegetables, and easy enough for everyday cooking, yet tasty enough to impress anyone at the table.