Mushroom and Tofu Stir-Fry

There’s just something about a good stir-fry that makes dinner feel easy—especially on those nights when you’re short on time but still craving something warm, hearty, and satisfying. That’s exactly what this Mushroom and Tofu Stir-Fry delivers. It’s the kind of dish that brings together simple ingredients in the best way possible—crispy golden tofu, earthy mushrooms, colorful veggies, and a sauce that’s rich, savory, and just a touch tangy.

I’ve been making variations of this stir-fry for years, usually with whatever veggies I have hanging out in the fridge. But this version? It’s the go-to. Packed with umami from the mushrooms and soy-based sauce, it’s the kind of recipe that wins over even the most tofu-skeptical eaters. Plus, it’s all plant-based, naturally dairy-free, and comes together in under 40 minutes. Win-win.

Whether you’re cooking for your family, meal-prepping lunches, or just trying to eat more veggies, this dish checks all the boxes. Let’s get started!

Why You’ll Love This Mushroom and Tofu Stir-Fry

• Quick & Easy – Ready in just about 35 minutes, start to finish.

• Plant-Based – A completely vegan meal that feels filling and satisfying.

• Flavor-Packed – The sauce alone is enough to keep you coming back for seconds.

• Customizable – Toss in whatever veggies you love or have on hand.

Ingredients You’ll Need

Let’s talk ingredients. Most of these are pantry staples, and you might already have everything you need:

• Tofu: Use firm or extra-firm tofu for best texture. You’ll want to press it first to remove excess moisture.

• Mushrooms: Cremini or shiitake both work beautifully, but feel free to sub in what you like.

• Bell Pepper & Onion: Adds color and sweetness.

• Garlic & Ginger: Key aromatics that boost flavor big time.

• Soy Sauce, Hoisin, Vinegar, Sesame Oil: The dream team for a bold, umami-rich stir-fry sauce.

• Cornstarch: Helps the tofu get that golden crisp on the outside.

• Vegetable Oil: For sautéing everything to perfection.

• Optional Garnishes: Green onions and sesame seeds make a simple but pretty finish.

STEPS

Step 1: Prep the Tofu

Start by draining and pressing your tofu. I like to wrap it in a clean kitchen towel, place a heavy pan on top, and let it sit for about 15 minutes. This step is so important—the drier your tofu, the crispier it will get in the pan.

Once pressed, cut the tofu into bite-sized cubes. Toss them with 2 tablespoons of cornstarch until every piece is lightly coated. This helps the tofu crisp up and hold its shape.

Step 2: Cook the Tofu Until Golden and Crispy

In a large skillet or wok, heat one tablespoon of vegetable oil over medium-high heat. Once hot, add the tofu cubes in a single layer. Let them cook undisturbed for a few minutes, then start turning them to brown each side. This should take about 8 to 10 minutes total. When they’re crispy and golden on all sides, remove them from the pan and set aside.

Step 3: Start the Veggies

In the same pan, add the remaining tablespoon of oil. Toss in the thinly sliced onions and sauté them for 2 to 3 minutes until they begin to soften. Add in the minced garlic and freshly grated ginger, and stir for another minute or so until fragrant. This part smells amazing—like something straight from your favorite takeout spot.

Welcome back to Part 2! If you’ve already got your tofu crisped up and your kitchen smelling like heaven thanks to that onion, garlic, and ginger trio—you’re halfway there. This next part is all about layering in even more flavor with mushrooms, bell peppers, and a sauce that pulls everything together in the best possible way.

The great thing about this stir-fry is how flexible it is. You can use whatever mushrooms you like, sub in different vegetables based on what you have, and even tweak the sauce a bit to suit your taste. I’ve made this with everything from broccoli and snap peas to thinly sliced carrots—and it always hits the spot.

Let’s pick up where we left off and bring this meal across the finish line.

Step 4: Sauté the Mushrooms

Add your sliced mushrooms to the pan with the garlic, ginger, and onions. Let them cook for 5 to 6 minutes, stirring occasionally. The goal here is to get them nice and browned. They’ll start to release their moisture—don’t worry, that’s exactly what you want. Once they’ve softened and taken on a rich, earthy flavor, you’re ready for the next ingredient.

Step 5: Add the Bell Peppers

Toss in your red bell pepper slices and cook for another 2 to 3 minutes. This gives the peppers just enough time to soften slightly while still holding a bit of crunch. I love the contrast in textures—it keeps the stir-fry feeling fresh and balanced.

Step 6: Make the Stir-Fry Sauce

While the veggies are cooking, quickly whisk together your sauce in a small bowl. You’ll need:

• 2 tablespoons soy sauce

• 1 tablespoon hoisin sauce

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 tablespoon water

Give it a quick stir until everything’s well combined. The hoisin adds sweetness and depth, while the rice vinegar gives it a little tang. Combined with the sesame oil, this sauce brings everything together.

Step 7: Combine Everything in the Pan

Pour the sauce into the skillet and stir well to coat all the vegetables. It will bubble slightly—let it simmer for a minute or two so the flavors can soak into everything.

Now, bring the crispy tofu back into the pan. Toss gently so you don’t break up the tofu, but make sure it’s evenly mixed with the vegetables and coated in that flavorful sauce. Cook for about 2 more minutes, just until everything is hot and glossy.

Serving Suggestions

Once everything’s combined and looking amazing, it’s time to serve. I love this stir-fry over a bowl of warm jasmine rice, but you can absolutely go with brown rice, quinoa, or even noodles if that’s what you’re craving. The sauce clings beautifully to just about anything.

If you want to add a little something extra, sprinkle some chopped green onions and sesame seeds on top. It’s a simple garnish, but it adds a fresh finish and a little crunch.

Optional Add-Ins & Substitutions

One of the reasons I keep coming back to this recipe is because it’s endlessly adaptable. Here are a few ideas if you want to make it your own:

• Add more veggies: Broccoli, snap peas, zucchini, or shredded carrots are all great choices.

• Spice it up: Add a dash of chili garlic sauce or a sprinkle of red pepper flakes if you like heat.

• Make it gluten-free: Use tamari instead of soy sauce and double-check your hoisin brand for gluten-free labeling.

• Make it saucier: Double the sauce if you’re serving this over rice or noodles and want extra flavor.

Meal Prep & Leftovers

This recipe stores really well, making it a great option for weekly meal prep. Just divide the stir-fry into airtight containers with a scoop of rice, and you’ve got lunch or dinner ready to go for a few days.

To reheat, just pop it in the microwave or warm it in a skillet with a splash of water or soy sauce to loosen things up.