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Mushroom and Tofu Stir-Fry – A Quick, Flavorful Plant-Based Classic

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A savory, plant-based stir-fry featuring golden tofu and tender mushrooms tossed in a rich garlic-ginger soy sauce. Perfect over rice or noodles.

Ingredients

Scale

  • 1 block extra-firm tofu (14 oz), pressed and cubed

  • 8 oz mushrooms (shiitake, cremini, or mixed), sliced

  • 2 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • 3 scallions, chopped (white and green separated)

  • 2 tbsp neutral oil (like canola or grapeseed)

  • 3 tbsp soy sauce or tamari

  • 1 tsp sesame oil

  • 1 tbsp rice vinegar or lime juice

  • 1 tsp brown sugar or maple syrup

  • 1 tsp cornstarch + 2 tbsp water (slurry)

  • Optional: chili flakes, sesame seeds, extra veggies

Instructions

  1. Press tofu for 15–20 minutes. Cut into cubes.

  2. Heat 1 tbsp oil in a non-stick pan over medium-high heat. Sear tofu on all sides until golden. Remove and set aside.

  3. In the same pan, sauté garlic, ginger, and white scallion parts until fragrant.

  4. Add mushrooms and cook until browned and tender, about 5–7 minutes.

  5. Mix soy sauce, sesame oil, vinegar, sugar, and cornstarch slurry in a bowl.

  6. Return tofu to pan, pour in sauce, and toss to coat. Cook 1–2 minutes until thickened.

  7. Garnish with green scallions, sesame seeds, or chili flakes. Serve warm.

Notes

Great with rice, noodles, or quinoa. Add bell peppers, bok choy, or snap peas for extra veggies. Best enjoyed fresh, but can be stored up to 4 days.

Find it online: https://mymommeals.com/mushroom-and-tofu-stir-fry-a-quick-flavorful-plant-based-classic/