Main Dishesbonappetit4.6
Tofu Stir-Fry With Mushrooms
This tofu stir-fry recipe features crispy tofu, caramelized mushrooms, and a gingery soy-based sauce. It's a fast, flexible vegetarian dinner for busy nights.
👥 4 Servings🔥 Cook: 30 min👤 Claire Saffitz📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●pan
- ●spatula
📝 Preparation Steps
1
Stir-fries are all about cooking quickly and over high heat, so the key to success is prepping your ingredients beforehand so you’re ready to go. Place one 14-oz. block extra-firm tofu, drained, cut into 1x¼" pieces, on a paper towel–lined plate. Place another paper towel on top and press to absorb excess water.
block extra-firm tofu, drained, cut into 1x¼" pieces1 (14-oz.)
2
Remove any dirt from 1 lb. mixed mushrooms (such as maitake, shiitake, oyster, button, and/or crimini) with a damp paper towel and tear into 1" pieces. → The key to crispy mushrooms? Never wash them.
. mixed mushrooms (such as maitake, shiitake, oyster, button, and/or crimini)1 lb. (or more) vegetable oil, divided2 Tbsp
3
Trim root ends from 6 scallions; discard. Slice scallions crosswise into 1" pieces. Peel one 2" piece ginger with a spoon and thinly slice crosswise.
piece ginger1 (2")
4
Transfer tofu to a medium bowl. Sprinkle 1½ tsp. cornstarch, ½ tsp. crushed red pepper flakes, and a pinch of kosher salt over, then drizzle with 1 Tbsp. low-sodium soy sauce and gently mix with a spoon to coat tofu.
½ tsp. cornstarch1. (or more) vegetable oil, divided2 TbspKosher salt. low-sodium soy sauce, divided3 Tbsp
5
Stir together 2 Tbsp. seasoned rice vinegar, 2 Tbsp. Shaoxing wine (Chinese rice wine) or mirin, and remaining 2 Tbsp. low-sodium soy sauce in a small bowl; set rice vinegar mixture aside.
. seasoned rice vinegar2 Tbsp. (or more) vegetable oil, divided2 Tbsp. Shaoxing wine (Chinese rice wine) or mirin2 Tbsp. low-sodium soy sauce, divided3 Tbsp
6
Heat 1 Tbsp. vegetable oil in a large skillet, preferably nonstick, over medium-high until shimmering. Cook mushrooms, scallions, and ginger, tossing often, until mushrooms and scallions are browned in spots and mushrooms are tender, 5–⏱️ 7 minutes. Season lightly with salt and transfer to another medium bowl.
7
Heat remaining 1 Tbsp. vegetable oil in same skillet over high until shimmering. Arrange seasoned tofu in pan in a single layer and cook, undisturbed, until golden brown underneath, about ⏱️ 2 minutes. Add a little more oil if pan is dry or tofu is sticking, then turn pieces and cook, undisturbed, until golden brown underneath, about ⏱️ 2 minutes. (If your skillet isn’t nonstick, you might need to loosen tofu by scraping skillet with a spatula.)
8
Return mushroom mixture to pan and add reserved rice vinegar mixture. Cook, tossing and stirring often, until sauce is thickened and ingredients are coated, about ⏱️ 30 seconds. (Sauce will thicken as it cools, so skew a touch too saucy.) Remove pan from heat. Taste stir-fry and season with more salt if needed.
9
Serve stir-fry over steamed white rice, topped with toasted sesame seeds. Editor’s note: This tofu stir-fry recipe was first published online in December 2017; it was retested in 2026 and updated for style. Head this way for more of our favorite recipes with mushrooms →
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