Description
A savory and satisfying mushroom and tofu stir fry featuring extra-firm tofu marinated in soy sauce, rice vinegar, and sesame oil, then pan-fried until golden and tossed with caramelized cremini mushrooms in a sweet-savory glaze. Finished with fresh green onions for a pop of color and flavor. Perfect for easy weeknight dinners or meal prep, this healthy recipe is naturally vegetarian and can easily be made gluten-free.
Ingredients
For the Marinated Tofu
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14 ounces extra-firm tofu, drained well (this is key—you want the firmest tofu you can find)
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5 tablespoons soy sauce (or gluten-free tamari if needed)
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1 tablespoon rice vinegar, unseasoned (the plain kind, not the seasoned sushi rice vinegar)
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2 teaspoons sesame oil (a little goes a long way with that nutty flavor)
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Pinch of red pepper flakes (just enough to wake everything up)
For the Stir Fry
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1 pound fresh cremini mushrooms, also called Baby Bella (they have more flavor than white button mushrooms)
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3 tablespoons peanut oil, divided (or any neutral vegetable oil you have)
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3 slices fresh ginger root (for infusing the oil with flavor)
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3 slices garlic cloves (same deal—we’re building layers of taste)
For the Sauce
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1 tablespoon Monkfruit sweetener (or your favorite low-carb sweetener, or regular sugar works too)
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2 tablespoons sugar-free apricot preserves (peach or orange preserves work beautifully too)
For Garnish
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⅓ cup green onions, diagonally sliced (or more if you’re a green onion fan like me)
Instructions
Drain your extra-firm tofu well in a colander set in the sink. Slice the block horizontally to make two thinner slabs, then sandwich them between a double layer of paper towels. Set a heavy pan or skillet on top and let gravity do its thing for at least 10 minutes.
While your tofu is getting pressed, whisk together the soy sauce, rice vinegar, sesame oil, and red pepper flakes in a small bowl. This takes maybe 30 seconds, but it’s where all the flavor lives.
Cut your pressed tofu into 1-inch cubes, try to keep them roughly the same size so they cook evenly. Toss them into a zip-loc bag, pour in the marinade, seal it up, and give it a gentle massage to coat everything. Pop it in the fridge for at least 30 minutes, but honestly? An hour is better, and all day is best.
When you’re ready to cook, set a colander over a bowl and pour in your marinated tofu. Let it drain really well, you want those cubes to be as dry as possible so they’ll brown instead of steam. Save that marinade! We’re using it for the sauce.
Pour the drained marinade into a measuring cup and stir in the Monkfruit sweetener and sugar-free preserves. Give it a good whisk until everything’s combined and set it aside within reach of the stove.
Heat your wok or large skillet over high heat until it’s nice and hot. Add 1 tablespoon of oil and swirl it around. When it shimmers, add the sliced ginger and garlic and let them sizzle for about 1-2 minutes, just until you can smell that gorgeous aroma filling your kitchen. Fish them out with a spoon and toss them. They’ve done their job.
Lower your heat to medium-high and immediately add the drained tofu cubes. Spread them out in a single layer as much as possible and let them sit undisturbed for a minute or two. Then turn them with tongs or a spatula, working in batches if needed, until they’re browned on most sides. This takes about 5-7 minutes total.
While the tofu is browning, slice your mushrooms into pieces roughly the same size as your tofu cubes. This way everything cooks evenly and looks nice together.
Transfer the tofu to a plate and turn your heat back up to high. Add the remaining 2 tablespoons of oil and toss in all those mushrooms. They’ll release liquid first. Keep stirring occasionally and let them cook until all that moisture evaporates and they start to brown, about 4-5 minutes.
Add the tofu back into the wok with the mushrooms. Give everything a gentle stir to combine, being careful not to break up the tofu too much.
Pour in your marinade mixture, lower the heat to medium-high, and let it all simmer together. Stir gently every minute or so. The sauce will start to reduce and get a little thicker, coating everything in that gorgeous glossy glaze. This takes about 2-3 minutes.
Toss in the sliced green onions and cook for just 1 more minute, you want them to soften slightly but still have some bite and bright color. Serve immediately while everything’s hot and glazed.
Notes
When you’re browning the tofu, resist the urge to keep stirring it. Let it sit and develop that crust. The same goes for the mushrooms—they need direct contact with the hot pan to caramelize. If you keep moving them around, they’ll steam instead of brown.
If you’re worried about the tofu sticking, make sure your pan is properly heated and the oil is hot before you add the tofu. A properly preheated pan with hot oil creates a natural non-stick surface.
The biggest mistake people make is using medium or soft tofu for stir fries. It falls apart and turns mushy. Always, always use extra-firm. Some stores even carry super-firm tofu, which is even better for this recipe.
Want to meal prep? Press and marinate the tofu the night before, or even in the morning before work. When you get home, dinner comes together in about 15 minutes of actual cooking time. I’ve also had success pressing multiple packages of tofu at once on Sunday and storing them in the fridge to use throughout the week.
- Prep Time: 15 minutes + Marinating Time: 30-60 minutes
- Cook Time: 15-20 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian-Inspired