Tofu Mushroom Stir Fry

There’s something incredibly satisfying about whipping up a quick and flavorful meal, and that’s exactly what the Tofu Mushroom Stir Fry offers. Picture this: after a long day, you find solace in the kitchen, chopping fresh ingredients and letting the aroma of garlic and ginger fill the air. The vibrant colors of the mushrooms and tofu come together like an artist’s palette, beckoning for attention. With each stir of the wok, I am reminded of the joy that simple, wholesome meals bring to our lives. This dish became a personal favorite when I was searching for something hearty yet light, and it has never disappointed.

The beauty of this Tofu Mushroom Stir Fry lies in its versatility. Whether you’re in need of a quick weeknight dinner or a delightful dish to impress guests, this recipe fits the bill perfectly. I love how it showcases the delicate flavor of Cremini mushrooms and the satisfying texture of tofu, enveloped in a savory marinade that’s incredibly easy to whip up. Serve it over a bed of steaming rice or enjoy it on its own; either way, you’re in for a treat!

As I sauté the ginger and garlic, I can already feel the anticipation building. It’s not just about cooking; it’s about creating a moment of joy and comfort. The dish has a way of bringing people together, making it perfect for any gathering or just a quiet dinner at home. I can’t wait to share this recipe with you so that you too can experience the warmth and delight of the Tofu Mushroom Stir Fry.

What’s In This Tofu Mushroom Stir Fry

This Tofu Mushroom Stir Fry relies on a select group of ingredients that not only work harmoniously together but also bring a delightful range of flavors and textures. The star players are, of course, tofu and mushrooms, each contributing their unique qualities. The fresh green onions add a punch of color and freshness, while the marinade enhances the natural umami flavors.

• 14 oz. extra firm tofu, drained well: The foundation of this dish, giving it protein and a satisfying texture.
• 5 T soy sauce: Adds a salty, savory depth that complements the other ingredients.
• 1 T rice vinegar: Provides a slight tang that balances the richness of the tofu.
• 2 tsp. sesame oil: Infuses a nutty flavor, enhancing the overall taste.
• Pinch red pepper flakes: Offers a hint of heat to awaken the palate.
• 1 lb. fresh Cremini mushrooms: Earthy and savory, these mushrooms are a perfect match for the tofu.
• 1 T Monkfruit sweetener: A touch of sweetness to balance the savory flavors.
• 2 T Sugar-Free Apricot Preserves: Adds a fruity note that enhances the dish.
• 3 T peanut oil, divided: Used for frying, giving a lovely flavor to the stir fry.
• 3 slices ginger root and 3 slices garlic cloves (for seasoning the oil): Infuses the dish with aromatic goodness.
• 1/3 cup diagonal sliced green onions: For garnish and added flavor.

Putting Together Tofu Mushroom Stir Fry

Are you ready to bring this Tofu Mushroom Stir Fry to life? Let’s dive right into the cooking process, which is straightforward and enjoyable. Follow along as we create a delightful meal bursting with flavor.

1. Start by draining the extra-firm tofu well in a colander placed in the sink. Next, cut the tofu into two thinner pieces, and put it between a double layer of paper towels. This step is crucial as it helps to press out excess moisture. Place a heavy pan or some kind of weight on top of the tofu and let it sit for about 10 minutes, or a bit longer if you have the time.
2. While the tofu is pressing, mix together the soy sauce, rice vinegar, sesame oil, and a pinch of red pepper flakes in a bowl to create the marinating liquid. This combination is what makes the dish so flavorful.
3. Once the tofu is pressed, cut it into 1 inch cubes. Now, place the cubes into a zip-loc bag and pour the marinade over them. Seal the bag and give it a gentle shake to ensure the tofu is well-coated. Marinate the tofu for 30 to 60 minutes or longer if you can. This step really enhances the flavor.
4. After marinating, let the tofu drain well in a colander placed over a bowl to catch the marinade. Don’t waste that flavorful liquid just yet!
5. Take the marinade you drained off and mix it in a measuring cup with the Monkfruit sweetener and sugar-free preserves. This will be the sauce that brings everything together.
6. Heat a dry wok over high heat, then add 1 tablespoon of peanut oil and allow it to heat until shimmery. This will create a non-stick surface for the tofu.
7. Add the sliced garlic and ginger to the hot oil and cook until fragrant, just a minute or two. Be careful not to let the garlic burn! Once fragrant, remove and discard the garlic and ginger.
8. Lower the heat to medium-high and immediately add the drained tofu. Cook it, turning often, until it’s well browned, which will take about 5 to 7 minutes. Keep an eye on it; we want a nice golden color without burning.
9. While the tofu cooks, cut the mushrooms into pieces that are approximately the same size as the tofu. This ensures even cooking.
10. Once the tofu is browned, remove it from the wok. Turn the heat to high again, add the remaining oil, and then add the mushrooms. Cook until they have released their liquid and are cooked through, about 4 to 5 minutes.
11. Now, add the cooked tofu back into the wok with the mushrooms. Stir gently to combine the ingredients.
12. Pour the marinade mixture over the tofu and mushrooms. Lower the heat to medium-high, cooking a few times until everything is slightly glazed and the mixture has thickened, around 2 to 3 minutes.
13. Finally, add the sliced green onions and cook for an additional minute. This adds a fresh touch to the dish.
14. Serve your Tofu Mushroom Stir Fry hot, and enjoy the delightful flavors you’ve created!
15. I suggest refrigerating any leftovers overnight, and the next day, reheat them in a small frying pan with about a teaspoon of oil for a great lunch!

Recipe Notes about Tofu Mushroom Stir Fry

When making the Tofu Mushroom Stir Fry, there are a few notes to keep in mind for the best results:

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze leftovers, but the texture of the tofu may change once thawed.
• Pairing: This dish pairs well with jasmine rice or quinoa for a wholesome meal.
• Vegetarian/Vegan Friendly: This dish is perfect for those following a vegetarian or vegan diet.
• Flavor Boost: Add a splash of lime juice before serving for an extra zing.

What Goes Well With This Tofu Mushroom Stir Fry

If you’re thinking about how to serve your Tofu Mushroom Stir Fry, here are some wonderful ideas:

• Rice: Serve it over a bed of fluffy jasmine or brown rice for a complete meal.
• Salad: Pair with a fresh, crunchy salad to balance the warm stir fry.
• Wraps: Use it as a filling for lettuce wraps for a fun and healthy twist.
• Occasions: This dish is perfect for quick weeknight dinners or when entertaining guests.
• Storage Tips: Store leftovers in the fridge and reheat gently to maintain texture.
• Seasonal Pairings: Enjoy it year-round, but it’s especially refreshing in the warmer months!

FAQ

Conclusion

The Tofu Mushroom Stir Fry is a delightful dish that brings together fresh ingredients and bold flavors in a quick and easy format. It’s not just a meal; it’s an experience that can be shared with family and friends. I encourage you to give this recipe a try; it’s a sure way to impress and satisfy anyone at your table. You’re going to love the combination of textures and tastes!

Tofu Mushroom Stir Fry

The ultimate comfort food, this Tofu Mushroom Stir Fry is a delicious medley of flavors, featuring crispy tofu, savory mushrooms, and a tangy marinade. Perfect for a quick weeknight dinner, it’s sure to please everyone at the table.

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Course Dinner

Cuisine Asian

Servings 4 servings

Calories 300 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Frying Pan
• Skillet
• Chef's Knife

Ingredients

  

• 14 oz. oz extra firm tofu drained well
• 5 T T soy sauce see notes
• 1 T T rice vinegar
• 2 tsp. tsp sesame oil see notes
• pinch red pepper flakes
• 1 lb. lb fresh Cremini mushrooms
• 1 T T Monkfruit sweetener see notes
• 2 T T Sugar-Free Apricot Preserves
• 3 T T peanut oil divided
• 3 slices slices ginger root and 3 slices garlic cloves (for seasoning the oil)
• 1/3 cup cup green onions diagonal sliced (or more)

Instructions

 

• Drain extra-firm tofu well in a colander placed in the sink. Then cut tofu into two thinner pieces, and put the tofu between a double layer of paper towels. Put a heavy pan or some kind of weight on top of the tofu and let it press out the water for 10 minutes, or a bit longer if you have plenty of time.
• While tofu gets pressed, mix the soy sauce, rice vinegar, sesame oil, and red pepper flakes to make the marinating liquid.
• Cut the extra-firm tofu into 1 inch cubes. Put tofu into a zip-loc bag and add the marinade, and marinate the tofu for 30 - 60 minutes or longer. (You can even marinate the tofu all day while you're at work if you really want to add flavor.)
• After it marinates, let the tofu drain well in a colander placed over a bowl to catch the marinade.
• Put the marinade you drained off into a measuring cup and mix in the Monkfruit sweetener and sugar-free preserves.
• Heat the dry wok over high heat; then add 1 tablespoon of peanut oil and heat until shimmery.
• Add the sliced garlic and ginger and cook just until fragrant; then remove and discard garlic and ginger. (This only takes a minute or two; don't let the garlic burn!)
• Lower heat to medium-high, immediately add the drained tofu and cook, turning often, until it's well browned. This will take about 5-7 minutes but watch carefully; it's easy to get some pieces that are a bit dark.
• While tofu cooks, cut mushrooms in pieces that are close to the size of the tofu.
• Remove tofu, turn heat to high, add the rest of the oil, add mushrooms, and cook until they are cooked through and all liquid has evaporated, about 4-5 minutes.
• Add the tofu back into wok with the mushrooms. Stir to gently combine.
• Add the marinade mixture with the added ingredients, lower heat to medium high, and cook, stirring a few times, until all the ingredients are slightly glazed and the mixture has slightly thickened, about 2-3 minutes.
• Add the sliced green onions and cook 1 minute more.
• Serve the Tofu Mushroom Stir Fry hot, and enjoy!
• I refrigerated the leftovers overnight, and the next day I heated them in a small frying pan with about a teaspoon of oil, and the leftovers were great!

Notes

• Tip 1: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Tip 2: You can freeze leftovers, but the texture of the tofu may change once thawed.
• Tip 3: This dish pairs well with jasmine rice or quinoa for a wholesome meal.
• Tip 4: This dish is perfect for those following a vegetarian or vegan diet.
• Tip 5: Add a splash of lime juice before serving for an extra zing.

Keyword Mushroom Stir Fry, Quick Stir Fry, Tofu Stir Fry, Vegetarian Dinner