Tofu Stir Fry With Mushrooms –

What is the best way to cook tofu? Here’s one way! It’s simple, yet nutritious. This stir fry recipe is delicious and it can be made with just about any veggies you have in your fridge. It’s great for your health and the environment.

This quick and easy tofu stir fry is packed with so much flavor! It’s a great way to “meat” up your veggies.

As I continue to cook more and more veggie dishes, I find it very satisfying to experiment with various recipes. I’ve got this new tofu stir fry idea that I’d like to share with you. It is simple to make, healthy, low-fat and low-calorie, and the ingredients are easy to find at your local grocery store.. Read more about tofu and mushroom recipe chinese and let us know what you think.

Tofu Stir Fry with Mushrooms

I’m doing the happy dance over this Tofu Stir Fry with mushrooms and Chinese peas, and I’m grateful to The Kitchn is a website dedicated to food and cooking. for the suggestion on adding cornstarch to give the tofu the ideal crispy outside coating. Delicious!

Tofu Stir Fry reminds me of a meal I used to have at Patti’s Chinese Kitchen in Oahu’s Ala Moana mall.

Probably my favorite thing on the menu.

I haven’t been to Hawaii in a long time (almost ten years! ), and my cousin says Patti’s Chinese Kitchen shuttered “years ago.”

I’m usually the last one to find out. How could you abandon me, Patti?

My family relocated from Hawaii when I was a baby, therefore I was born there.

The first time I visited, in the summer of 1973, I was 11 years old. What a wonderful trip – all three months of it!

My parents, to be precise. What a brilliant idea!

Yes. I can completely appreciate what my parents achieved now that I’ve raised two kids.

All FOUR of their children (ages 9 to 17) were sent to live with our aunt, uncle, and cousins for the summer by those little love birds. Congratulations, Mom and Dad! I hope you had a wonderful time on your second honeymoon!

It was a jam-packed summer, with hiking, swimming, exploring, many viewings of American Graffiti, and a Jackson Five performance!

We enjoyed spending time at the beach with our cousins and learning more about our grandparents and other relatives.

My aunt and uncle, I believe, are saints. For the summer, there will be a total of eight children in the home. Can you believe it?!

The scent of suntan oil, the sound of the surf, long nighttime ping pong games on our aunt and uncle’s lanai, the accompanying itch from mosquito bites acquired during that time on the lanai, and the tofu stir fry at Patti’s Chinese Kitchen – so many memories of that wonderful summer.

I hope you like it as much as I did!

Stir-fried tofu with mushrooms

Tofu Stir Fry With Mushrooms

Serves 2-4
Prep time Thirty minutes
Cook time Time: 20 minutes
Total amount of time Time limit: 50 minutes
Meal type Main Dish
Adapted slightly from a recipe found on The Kitchn

Tofu Stir Fry is a delicious, nutritious, and filling meal. Serve as a vegan main dish or as a side dish with teriyaki chicken for a non-vegan dinner!



  • 3/4 cup vegetarian broth (chicken broth may be used if veganism isn’t an issue)
  • a third of a teaspoon of soy sauce (I prefer Kikkoman)
  • 1 tblsp rice wine vinaigrette
  • 2 tsp. granulated sugar
  • corn starch, 2 tblsp


  • 5 tblsp oil (distributed) (I use peanut oil, but any vegetable oil is fine)
  • corn starch, 3/4 cup
  • 1- 14 oz extra firm tofu (***pressed to remove excess moisture before cutting into 1-inch pieces)

Stir Fry

  • 1 cup sliced mushrooms (choice of mushrooms)
  • 1 pound of Chinese peas (with ends trimmed)
  • 3 garlic cloves (minced)
  • 1 teaspoon of ginger (minced)


Tofu Stir Fry is a tasty and nutritious meal that can be served as a side dish or a main entrée.

It goes great with Teriyaki Chicken or Wench Fried Rice as a side dish. You may substitute zucchini or any other vegetable for the mushrooms and Chinese peas. To create a vegan version of Tofu Stir Fry, use vegetable broth. The cornstarch coating works wonderfully for giving the tofu a beautiful, crispy exterior.

***Pressing the tofu is also essential. Good Housekeeping has a helpful step-by-step guide.

Basically, put tofu on a cookie sheet coated with paper towels. Tofu should be covered with paper towels and then a clean dishcloth. Allow it rest for 30 minutes with a heavy object on top (e.g., another cookie sheet with a few cans on top) before cutting into 1-inch cubes.

This dish was derived from The Kitchn. It’s delectable. I really hope you like it!


Prepare the sauce
Step 1
Combine broth, soy sauce, vinegar, sugar, and 2 tablespoons cornstarch in a small bowl.

Remove from the equation.

Prep Tofu
Step 2
In a large skillet, heat 2 tablespoons oil over medium-high heat.

Meanwhile, in a large-bottomed dish, combine cornstarch and water.

Toss approximately half of the tofu in the dish with the cornstarch until thoroughly coated.

Tofu should be fried in a pan until it is well browned on both sides.

Place the browned tofu on a dish and repeat with the remaining tofu.

Stir Fry Assemble
Step 3
In a medium-high-heat pan, heat 1 tablespoon of oil and add the mushrooms. Stir Fry until the liquid has gone and the mushrooms have developed a pleasant aroma.

Toss in some Chinese peas. For a minute or two, stir fry (until peas are crisp-tender).

Garlic and ginger should be added now. Stir cook for a minute more. Reduce to a medium heat setting.

Give the sauce a brief toss and pour it into the pan, stirring constantly until the sauce has thickened (you may need to increase heat).

When the sauce has thickened, toss in the fried tofu and serve!

In the time it takes to make a cup of tea, you can make a delicious stir-fry with the ingredients of a simple miso marinade. It’s a quick and easy way of adding a little bit of protein to a healthy, low-fat dinner.. Read more about tofu and mushroom recipe panlasang pinoy and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.