Stir-Fried Tofu with Ginger and Shiitake Mushrooms

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

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 drafted and published.

A flavorful vegan stir fry featuring firm tofu and earthy shiitake mushrooms cooked with fresh ginger and a savory soy-based sauce. This Asian Fusion vegan recipe, ready in about 30 minutes, pairs firm tofu, shiitake mushrooms, and fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 220 cal/serving

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Ingredients

14 oz block firm tofu, pressed and cut into 1-inch cubes
1 cup sliced shiitake mushrooms
1 tbsp minced fresh ginger
3 cloves minced garlic cloves
3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp vegetable oil
2 stalks sliced green onions
1/4 tsp (optional) red chili flakes
1 tsp cornstarch
2 tbsp water

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and cook for 4-5 minutes, turning occasionally until golden on all sides. Remove tofu and set aside.
Step 2: In the same skillet, add 2 tbsp sesame oil and sauté 1 tbsp minced fresh ginger and 3 cloves minced garlic for 1 minute until aromatic.
Step 3: Add 1 cup sliced shiitake mushrooms and cook for 3-4 minutes until tender and lightly browned.
Step 4: Return tofu to the skillet and stir in 3 tbsp soy sauce, 1/4 tsp red chili flakes (if using), and 2 sliced green onions.
Step 5: Mix 1 tsp cornstarch with 2 tbsp water until smooth, then pour into the skillet, stirring for 1-2 minutes until the sauce thickens and coats the tofu and mushrooms evenly.
Step 6: Serve immediately with steamed rice or noodles.