Can I use other vegetables in this stir-fry?

Absolutely! While the recipe calls for broccoli and mushrooms, you can swap in bell peppers, snow peas, or carrots based on your preference or what you have available. The stir-fry method is highly adaptable, making it easy to incorporate whatever fresh vegetables you have on hand.

Is this recipe suitable for meal prep?

Definitely! This Mushroom and Tofu Stir-Fry is ideal for meal prep as it keeps well in the refrigerator. You can easily store the leftovers in airtight containers for up to 4 days. Reheat gently on the stovetop or in the microwave.

Can I make this stir-fry gluten-free?

Yes! To make this recipe gluten-free, simply use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free. Most brands offer gluten-free variations of these common sauces.

What can I serve with this stir-fry?

This stir-fry pairs wonderfully with jasmine rice or whole grain noodles. For a lighter option, serve it with lettuce wraps or alongside a fresh cucumber salad for a satisfying meal.

How spicy is this dish?

The Mushroom and Tofu Stir-Fry is generally mild but can be made spicy by adding red pepper flakes or a squirt of sriracha. Adjust the spice level according to your taste preferences!

Mushroom And Tofu Stir-Fry: Quick, Easy, and Delicious!

Ingredients

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14 oz extra-firm tofu, pressed and cubed
2 cups broccoli florets
1 ½ cups sliced mushrooms
1 small onion, thinly sliced
2 tablespoons cornstarch (for tofu)
2 tablespoons neutral oil
2 tablespoons soy sauce or tamari
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon maple syrup
2 garlic cloves, minced
1 teaspoon grated fresh ginger
2 tablespoons water
1 teaspoon cornstarch (for sauce)
Sesame seeds for garnish
Fresh cilantro for garnish

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Instructions

Prep the tofu by pressing it to remove excess moisture. Cut into 1-inch cubes and toss with 2 tablespoons of cornstarch.
In a skillet, heat 1 tablespoon of neutral oil over medium heat and sear the tofu until golden brown, about 4-5 minutes. Remove and set aside.
Add the remaining oil to the skillet, sauté onions and mushrooms until softened (4-5 minutes). Add broccoli and cook for an additional 3-4 minutes.
In a bowl, whisk together soy sauce, hoisin sauce, sesame oil, rice vinegar, maple syrup, garlic, ginger, water, and cornstarch. Pour sauce over tofu and vegetables, cook until thickened (2-3 minutes).

Notes

This stir-fry is versatile; swap tofu for chickpeas or tempeh if desired. For added heat, include red pepper flakes or sriracha.

Author: vivian-brooks
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Asian
Diet: Vegan

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 500mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 22g
Cholesterol: 0mg