Tofu Mushroom Stir-Fry with Garlic Sauce

Name: Tofu Mushroom Stir-Fry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Chinese-inspired
Ingredients: One 14- or 16-ounce block “extra firm” tofu; Fine sea salt (or table salt) and freshly ground black pepper; 2 tablespoons cornstarch (or arrowroot starch); About 2 tablespoons neutral oil, like avocado or refined coconut; 10 ounces fresh shiitake mushrooms; 2 scallions, chopped; Cooked rice, for serving (optional); 1 cup vegetable or mushroom broth* (see note below); 4 medium garlic cloves, minced; 1 tablespoon soy sauce; 2 teaspoons cornstarch (or arrowroot starch); 1 teaspoon granulated sugar; 1 teaspoon rice vinegar*; 1 teaspoon toasted sesame oil

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This tofu mushroom stir-fry is coated in a glossy, savory garlic sauce. Made in one pan and ready in just 35 minutes.

Tofu mushroom stir-fry with white rice, on white plates.

When I was a kid, we would get takeout from our local Chinese restaurant on the occasional Friday night. This was always cause for celebration because, as Ukrainian immigrants, we were still not that familiar with many cuisines besides our own. Not to mention the concept of takeout in general – as in, someone else is gonna cook our dinner?!

The thick brown paper bag stapled shut at the top, the white boxes stuffed with fried rice and lo mein, the crunchy, pleasantly-greasy egg rolls – as an American, one might take these magical inventions for granted, but zero of the magic was lost on us.

This tofu mushroom stir-fry is inspired by the chicken in garlic sauce we would sometimes get (although, it is in no way meant to be “authentic”). Specifically, I wanted to replicate the vibe of that thick, glossy sauce for two of my now-favorite ingredients: tofu and mushrooms.

This dish comes together in 35 minutes and entirely in one pan, making it ideal for weeknights. It’s made with simple ingredients that you might already have in your kitchen as we speak.

Quick Recipe Summary

What: Vegan tofu stir-fry with shiitake mushrooms and a savory garlic sauce.
Why You’ll Love It: It’s easy to make, high in protein, and addictively delicious.
How: The tofu gets coated in cornstarch (which gives it crispy edges) then pan-fried until golden. Then you remove the tofu and cook the mushrooms in the same pan. Lastly, the two are coated in a garlicky sauce.

Key Ingredients + Substitutions

Tofu: “Extra firm” tofu works best for stir-fries.
Shiitake Mushrooms: These have a pronounced savory flavor and “meaty” texture. If you can’t find them, substitute with white button mushrooms.
Broth: The combo of broth and cornstarch forms the foundation of this thick, glossy sauce. You may use vegetable or mushroom broth. I prefer Better Than Bouillon diluted in water for its unbeatable convenience.
Cornstarch: Thickens the sauce, and makes it adhere to the tofu and mushrooms. It may be substituted with arrowroot starch.
Soy Sauce: Adds salt and umami to the sauce.
Scallions: Add peppery freshness to the stir-fry.

Ingredients gathered to make tofu mushroom stir-fry.

How to Make Tofu Mushroom Stir-Fry (Step-by-Step Photos)

Find the complete instructions with ingredient amounts in the printable recipe card below.

Step 1: Prep the Tofu

Press the tofu (instructions in the recipe card below) and cut it into 1-inch cubes. Place in a large bowl, and sprinkle with salt, pepper, and cornstarch. Gently toss with a rubber spatula, taking care not to crumble the tofu.

Step 2: Fry the Tofu

Heat a generous layer of oil in a large non-stick skillet over medium-high heat. Add the tofu in a single layer and cook undisturbed until a golden crust forms on the bottom, at least 5 minutes. Then flip and cook the other sides, browning at least 3 sides total.

Pro Tip: If you’re oil-conscious, you may air fry the tofu instead.

Step 3: Cook the Mushrooms

Remove the tofu from the pan and set aside. Then cook the mushrooms until they’re golden and slightly shriveled up, 6 to 8 minutes.

Pro Tip: Unless your mushrooms are literally covered in dirt, do not wash them under the tap; they tend to absorb water and then turn out gummy. Wipe them with a damp paper towel, if needed, instead.

Sautéed shiitake mushrooms in a skillet.

Step 4: Prep the Sauce

Meanwhile, in a measuring cup, whisk together the broth, cornstarch, garlic, soy sauce, rice vinegar, sesame oil, and sugar.

Step 5: Finish the Stir-Fry

Add the tofu back to the pan, along with the sauce. Cook, stirring frequently, until the sauce is thick and glossy, about 1 minute. Sprinkle with scallions and serve.

Serving + Storage Info

Serve the stir-fry hot, alongside fluffy rice, your favorite noodles, or these veggie stir-fried noodles. Store leftovers in an airtight container in the fridge and eat within 3 days.

FAQs

I can’t find shiitake mushrooms – what else can I use?

Although they are not nearly as flavorful, you may use white button mushrooms instead.

What other vegetables can I add?

Feel free to toss in some broccoli, bok choy, snow peas, or green beans.

How can I make this gluten-free?

This recipe is already almost gluten-free – just swap the soy sauce for tamari, make sure your broth is GF, and you’re set!

More Tofu Recipes to Try

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.