Stir-Fried Shiitake and Tofu with Ginger Soy Glaze

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A flavorful Asian stir-fry featuring tender shiitake mushrooms and crispy tofu coated in a savory ginger soy sauce. This Asian-inspired stir-fry recipe (vegetarian), ready in about 25 minutes, pairs firm tofu, shiitake mushrooms, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 210 cal/serving

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Ingredients

14 oz firm tofu
8 oz shiitake mushrooms
1 tbsp, finely grated fresh ginger
3, minced garlic cloves
3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp brown sugar
2, sliced scallions
2 tbsp vegetable oil
1 tsp cornstarch
3 tbsp water

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Instructions

Step 1: Press 14 oz firm tofu to remove excess water, then cut into 1-inch cubes. Toss cubes in 1 tsp cornstarch to lightly coat.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and fry for 3-4 minutes per side until golden and crisp on edges; remove and set aside.
Step 3: In the same skillet, add 2 tbsp sesame oil, then sauté 3 minced garlic cloves and 1 tbsp finely grated fresh ginger for 1 minute until fragrant.
Step 4: Add 8 oz sliced shiitake mushrooms and cook for 5 minutes, stirring occasionally until mushrooms soften and release moisture.
Step 5: Stir together 3 tbsp soy sauce, 1 tbsp brown sugar, and 3 tbsp water, then pour over mushrooms. Simmer for 2 minutes until sauce thickens slightly.
Step 6: Return tofu to skillet and toss gently to coat with glaze. Cook for another 2 minutes allowing flavors to meld.
Step 7: Remove from heat, sprinkle 2 sliced scallions over the top, and serve immediately with steamed rice or noodles.