Easy One-Pan Mushroom and Tofu Stir-Fry in 25 Minutes

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Stir-Fry with Mushrooms and Tofu (25 Minutes)

Want a supper that’s easy to make and tastes great?

This stir-fry with mushrooms and tofu in one pan is the answer! It’s crunchy and tasty, and it just takes 25 minutes to make, which makes it a great midweek dinner.

Tofu is a good source of plant-based protein, and mushrooms have a rich, meaty texture.

You can add your favorite vegetables, like bell peppers, snap peas, or even broccoli, to the soy sauce, garlic, and sesame oil to make it taste even better.

The best part is that you only need one pan to make this dish, so cleaning is easy.

Why You’ll Love This Stir-Fry in One Pan

Quick and easy: A meal that takes only 25 minutes to make and clean up.
Tofu is a good source of protein, while mushrooms are full of antioxidants.
You can change the sauce or add your favorite vegetables to make it more versatile.
Great for meal prep because it keeps well and reheats well.

10 minutes to be ready
Time to Cook: 15 Minutes
Total time: 25 minutes

Main Course: Asian Cuisine

4 servings, 250 calories

Things you need

Main Ingredients:

1 block of firm tofu, cut into cubes and pressed
8 ounces of sliced mushrooms (cremini, shiitake, or button)
2 tablespoons of vegetable oil (or sesame oil)
3 cloves of garlic, chopped
1 teaspoon of grated fresh ginger

For the sauce:

3 tablespoons of soy sauce (or tamari if you don’t eat gluten)
1 tablespoon of rice vinegar
1 tablespoon of honey or maple syrup
1 teaspoon of sesame oil
Mix 1 tablespoon of cornstarch with 2 tablespoons of water.

Things you can add:

1 sliced bell pepper
1/2 cup of snap peas
1/2 cup of broccoli florets
1/2 teaspoon of red pepper flakes (for heat)
For garnish, use sesame seeds and sliced green onions.

How to Cook Mushroom and Tofu Stir-Fry in One Pan

Get the Tofu Ready
Cut the tofu into 1-inch cubes after pressing it to get rid of extra moisture. To help the tofu get crispy when cooking, lightly cover it with cornstarch.

Cook the mushrooms in a pan over medium-high heat.
In a big pan, heat 1 tablespoon of oil over medium-high heat. Add the sliced mushrooms and sauté them for about 5 minutes, or until they start to release their moisture and turn golden brown. Move them to the side of the pan.

Make the Tofu Crispy
Put the rest of the oil in the same pan. Put the tofu cubes in a single layer and cook them for 3 to 4 minutes on each side, or until they are golden brown and crispy.

Add herbs and vegetables
If you are using bell peppers, snap peas, or broccoli, add them to the pan with the tofu. Stir-fry for 2 to 3 minutes, or until the food is soft but still crunchy.
Add the minced garlic and grated ginger and simmer for about 30 seconds, or until the smell fills the air.

Make the sauce.
In a small bowl, mix together the soy sauce, rice vinegar, maple syrup, sesame oil, and cornstarch. Put the sauce on top of the tofu and vegetables. Mix everything together and let the sauce thicken for one to two minutes.

Serve and enjoy
Take it off the fire and top it with sesame seeds and chopped green onions. Serve right away on top of rice or noodles.

How to Make the Best One-Pan Stir-Fry

To make sure the food cooks evenly and doesn’t get too crowded, use a big pan or wok.
Press the tofu well before cooking it to get rid of extra moisture and make it crisper.
Don’t stir the tofu too much while it’s cooking. Let it get a golden crust before you flip it.
Add additional soy sauce for saltiness or a splash of sriracha for heat to change the flavor.

Suggestions for Serving and Variations

Add a little sriracha or chili paste to make it spicy.
Low-Carb Option: Instead of ordinary rice, serve over cauliflower rice.
For more crunch, add some toasted peanuts or cashews before serving.
If you can’t eat gluten, use tamari or coconut aminos instead of soy sauce.

How to store and reheat

Store leftovers in an airtight jar in the fridge for up to four days.
To reheat, put the sauce in a pan over medium heat with a little water and let it warm up.
Not Recommended for Freezing: When frozen, tofu changes texture and becomes more porous.

Recipe Questions and Answers

Can I use a different kind of tofu?
Yes! Extra-firm tofu is excellent for stir-frying, although firm tofu works too. Silken tofu is too soft for this recipe, so don’t use it.

How do you press tofu the best way?
To get rid of extra moisture, wrap the block of tofu in a clean towel and put a heavy object, such a dish or skillet, on top for 10 to 15 minutes. A tofu press works even better.

Is it okay to use frozen tofu?
Yes! When you freeze tofu, it changes its texture, making it chewier and better at soaking up flavors. Let it thaw all the way, then squeeze off the extra water before cooking.

Stir-Fry with Tofu and Mushrooms (25 Minutes) – Recap

This stir-fry with mushrooms and tofu is a simple and healthful supper that is full of flavor. The tofu is perfectly crisp, the mushrooms give it a deep umami flavor, and the savory garlic-ginger soy sauce brings everything together.

It’s simple to cook, you can add your favorite vegetables to it, and it’s great for a weeknight meal.