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A quick and easy one-pan stir-fry featuring crispy tofu, savory mushrooms, and a garlicky-ginger soy glaze, ready in 25 minutes. Perfect for busy weeknights and customizable with your favorite veggies.

Ingredients

Scale
  • 1 block firm tofu, pressed and cut into 1-inch cubes
  • 8 ounces sliced mushrooms (cremini, shiitake, or button)
  • 2 tablespoons vegetable oil or sesame oil, divided
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3 tablespoons soy sauce or tamari (for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
  • Optional: 1 bell pepper, sliced
  • Optional: ½ cup snap peas
  • Optional: ½ cup broccoli florets
  • Optional: ½ teaspoon red pepper flakes
  • Optional garnish: sesame seeds and chopped green onions

Instructions

  1. Press tofu to remove excess moisture, then cut into 1-inch cubes and toss lightly in cornstarch.
  2. Heat 1 tablespoon oil in a large pan or wok over medium-high heat.
  3. Add sliced mushrooms and cook for about 5 minutes until softened and golden brown; push mushrooms to one side of the pan.
  4. Add the remaining 1 tablespoon oil to the pan.
  5. Arrange tofu cubes in a single layer and cook undisturbed for 3-4 minutes per side until golden and crispy.
  6. If using, add bell pepper, snap peas, or broccoli; stir-fry for 2-3 minutes until vegetables are tender-crisp.
  7. Stir in minced garlic and grated ginger; cook about 30 seconds until fragrant.
  8. Whisk together soy sauce, rice vinegar, maple syrup, sesame oil, and the cornstarch slurry in a small bowl; pour over tofu and vegetables.
  9. Toss everything together and simmer for 1-2 minutes until the sauce thickens and coats all ingredients.
  10. Turn off heat and garnish with sesame seeds and chopped green onions. Serve hot over rice or noodles.

Notes

Use a large pan or wok to avoid crowding and allow even cooking without steaming., Press tofu thoroughly before cooking for extra crispy texture., Be patient when browning tofu; allow a golden crust to form before turning., Adjust flavor by adding more soy sauce or a splash of sriracha for heat., Serve over jasmine rice, brown rice, noodles, or cauliflower rice for a low-carb option., Add roasted cashews or peanuts for extra crunch., Use tamari or coconut aminos to make this recipe gluten-free., Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently in a skillet with a splash of water., Avoid freezing tofu as it can alter its texture.

Nutrition

Find it online: https://cookingcrumbs.com/mushroom-and-tofu-stir-fry-25-minutes/