Looking for a simple yet flavorful meal?
This one-pan mushroom and tofu stir-fry is the answer! It’s crispy, savory, and comes together in just 25 minutes, making it a perfect weeknight dinner.
Tofu provides a hearty source of plant-based protein, while mushrooms offer a rich, meaty texture.
The combination of soy sauce, garlic, and sesame oil brings out bold, umami flavors, and you can customize it with your favorite veggies like bell peppers, snap peas, or even broccoli.
Best of all, this dish requires just one pan, making cleanup a breeze.
Why You’ll Love This One-Pan Stir-Fry
- Quick & Easy – 25-minute meal with minimal prep and cleanup.
- Healthy & Protein-Packed – Tofu delivers protein, and mushrooms are loaded with antioxidants.
- Versatile – Swap in your favorite vegetables or adjust the sauce to your taste.
- Perfect for Meal Prep – Stores well and reheats beautifully.
Ingredients
Main Ingredients:
- 1 block firm tofu (pressed and cubed)
- 8 ounces mushrooms (cremini, shiitake, or button, sliced)
- 2 tablespoons vegetable oil (or sesame oil)
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
For the Sauce:
- 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
Optional Add-Ins:
- 1 bell pepper, sliced
- 1/2 cup snap peas
- 1/2 cup broccoli florets
- 1/2 teaspoon red pepper flakes (for heat)
- Sesame seeds and chopped green onions for garnish
How to Make One-Pan Mushroom and Tofu Stir-Fry
Step 1: Prepare the Tofu
Press the tofu to remove excess moisture, then cut it into 1-inch cubes. Lightly coat the tofu with cornstarch to help it crisp up during cooking.
Step 2: Sauté the Mushrooms
Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and turn golden brown, about 5 minutes. Push them to the side of the pan.
Step 3: Crisp the Tofu
Add the remaining oil to the same pan. Place the tofu cubes in a single layer and cook for 3-4 minutes on each side until golden and crispy.
Step 4: Add Vegetables & Aromatics
- If using bell peppers, snap peas, or broccoli, add them to the pan with the tofu. Stir-fry for 2-3 minutes until slightly tender but still crisp.
- Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
Step 5: Make the Sauce
In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, and cornstarch slurry. Pour the sauce over the tofu and vegetables. Toss everything together and let the sauce thicken for 1-2 minutes.
Step 6: Serve & Enjoy
Remove from heat and garnish with sesame seeds and chopped green onions. Serve immediately over rice or noodles.
Tips for the Best One-Pan Stir-Fry
- Use a large pan or wok to ensure even cooking and prevent overcrowding.
- Press the tofu well before cooking to remove excess moisture and achieve a crispier texture.
- Don’t stir too often when browning the tofu—let it develop a golden crust before flipping.
- Adjust seasoning by adding more soy sauce for saltiness or a splash of sriracha for heat.
Serving Suggestions & Variations
- Make it Spicy: Add a drizzle of sriracha or chili paste.
- Low-Carb Option: Serve over cauliflower rice instead of regular rice.
- Extra Crunch: Toss in some roasted cashews or peanuts before serving.
- Gluten-Free: Swap soy sauce for tamari or coconut aminos.
Storage & Reheating Instructions
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a pan over medium heat with a splash of water to revive the sauce.
- Freezing Not Recommended: Tofu texture changes when frozen, becoming more porous.
Recipe FAQ‘s
Can I use a different type of tofu?
Yes! Extra-firm tofu works best for stir-frying, but firm tofu also holds up well. Avoid using silken tofu, as it’s too soft for this dish.
What’s the best way to press tofu?
Wrap the tofu block in a clean towel and place a heavy object (like a plate or pan) on top for 10-15 minutes to remove excess moisture. A tofu press works even better.
Can I use frozen tofu?
Yes! Freezing tofu changes its texture, making it chewier and more absorbent. Thaw it completely, then press out the extra moisture before cooking.
Mushroom and Tofu Stir-Fry (25-Minutes)
Main Ingredients:
- 1 block firm tofu pressed and cubed
- 8 ounces sliced mushrooms cremini, shiitake, or button
- 2 tablespoons vegetable oil or sesame oil
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
For the Sauce:
- 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
Optional Add-Ins:
- 1 bell pepper sliced
- ½ cup snap peas
- ½ cup broccoli florets
- ½ teaspoon red pepper flakes for heat
- Sesame seeds and chopped green onions for garnish
Step 2: Sauté the Mushrooms
-
Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and turn golden brown, about 5 minutes. Push them to the side of the pan.
Step 4: Add Vegetables & Aromatics
-
If using bell peppers, snap peas, or broccoli, add them to the pan with the tofu. Stir-fry for 2-3 minutes until slightly tender but still crisp.
-
Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
Step 5: Make the Sauce
-
In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, and cornstarch slurry. Pour the sauce over the tofu and vegetables. Toss everything together and let the sauce thicken for 1-2 minutes.