Name: Mushroom and Tofu Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 14 oz firm or extra-firm tofu, pressed and cubed; 2 cups mushrooms (shiitake, cremini, or button), sliced; 3 garlic cloves, minced; 2 tablespoons soy sauce or tamari; 1 teaspoon sesame oil; 1 tablespoon cornstarch; 2 tablespoons olive oil or neutral oil for frying; 2 green onions, chopped; Optional: 1 teaspoon grated ginger, 1/4 teaspoon chili flakes, or 1 tablespoon hoisin sauce

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This Mushroom and Tofu Stir-Fry is one of my favorite plant-based meals that’s both hearty and packed with flavor. I pan-fry tofu until it’s golden and crispy, then toss it with savory mushrooms, garlic, and a simple stir-fry sauce that brings everything together. It’s a quick, satisfying dinner I can make in under 30 minutes.

Why You’ll Love This Recipe

I love how this stir-fry hits the perfect balance of taste and texture. The tofu is crispy on the outside and tender on the inside, while the mushrooms bring a rich, umami depth. It’s a great way to get protein and veggies in one dish, and it’s easy to customize based on what I have in the fridge. Plus, it’s completely plant-based and perfect for busy weeknights. Mushroom and Tofu Stir-Fry

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

firm or extra-firm tofu
mushrooms (shiitake, cremini, or button)
garlic cloves
soy sauce or tamari
sesame oil
cornstarch
green onions
olive oil or neutral oil for frying
optional: ginger, chili flakes, or hoisin sauce for extra flavor

Directions

I press the tofu for 15-20 minutes to remove excess moisture, then cut it into cubes.
I toss the tofu cubes in cornstarch to help them crisp up.
In a large skillet or wok, I heat oil over medium-high heat and pan-fry the tofu until golden on all sides. Then I remove it and set aside.
In the same pan, I add a bit more oil and sauté sliced mushrooms and garlic until the mushrooms are tender and browned.
I return the tofu to the pan and add soy sauce, sesame oil, and any optional ingredients I want.
I stir everything together until well coated and heated through.
I garnish with chopped green onions and serve hot, usually over rice or noodles.

Servings and timing

This recipe makes 2-3 servings.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add broccoli, bell peppers, or snap peas for more color and nutrition. For a spicy version, I stir in chili flakes or a drizzle of sriracha. I also love finishing it off with a sprinkle of sesame seeds or a splash of rice vinegar for brightness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat or microwave it for 1-2 minutes until heated through. I add a splash of water or extra sauce if it looks dry. Mushroom and Tofu Stir-Fry

FAQs

Can I use other types of tofu?

Yes, but I get the best texture with firm or extra-firm tofu. Silken tofu is too soft for stir-frying.

Do I need to press the tofu?

I always press it to help it crisp up better and avoid sogginess.

What mushrooms work best?

I like using shiitake or cremini for deeper flavor, but white button mushrooms work too.

Can I make this ahead of time?

Yes, I often prep the tofu and chop the veggies ahead so cooking is faster when I’m ready to eat.

Is this recipe gluten-free?

It can be! I just make sure to use tamari instead of soy sauce.

Conclusion

Mushroom and Tofu Stir-Fry is a simple, flavorful meal I turn to when I want something filling, healthy, and fast. It’s full of savory goodness, completely plant-based, and super versatile depending on what I have on hand. Whether I’m cooking for myself or someone else, this stir-fry always hits the spot.