Stir-Fried Tofu with Broccoli and Shiitake Mushrooms

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant vegan stir-fry featuring crispy tofu, tender broccoli florets, and earthy shiitake mushrooms in a savory garlic-soy sauce. This Asian-inspired Easter recipe (vegetarian), ready in about 30 minutes, pairs extra-firm tofu, broccoli florets, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 14 oz block, pressed and cut into 1-inch cubes extra-firm tofu
• 3 cups broccoli florets
• 1 cup sliced shiitake mushrooms
• 4 minced garlic cloves
• 1 tbsp minced ginger
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp cornstarch
• 1/4 cup water
• 2 sliced green onions
• 1 tsp for garnish sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Toss 14 oz pressed and cubed extra-firm tofu with 1 tbsp cornstarch until coated evenly. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 6-8 minutes, turning occasionally, until golden and crisp on all sides. Remove tofu and set aside.
2. Step 2: In the same skillet, add 1 tbsp sesame oil, 4 minced garlic cloves, and 1 tbsp minced ginger, sautéing for 30 seconds until fragrant. Add 3 cups broccoli florets and 1 cup sliced shiitake mushrooms, stir-frying for 5-6 minutes until vegetables are tender-crisp.
3. Step 3: Return the tofu to the skillet and pour in a sauce made by mixing 3 tbsp soy sauce with 1/4 cup water. Toss everything together and cook for another 2 minutes until the sauce thickens and coats the tofu and vegetables. Garnish with 2 sliced green onions and 1 tsp sesame seeds before serving.