Stir-Fried Tofu with Ginger and Shiitake Mushrooms in Soy-Garlic Sauce
Firm tofu and earthy shiitake mushrooms stir-fried with fresh ginger and garlic, coated in a savory soy sauce glaze for a satisfying vegan meal. This Asian-inspired vegan recipe, ready in about 35 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 320 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 "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 firm tofu
- 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, sliced thin scallions
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1/4 tsp (optional) red pepper flakes
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering, then add 14 oz firm tofu cubes and cook for 5-6 minutes, turning occasionally until all sides are golden and crispy; remove tofu and set aside.
- Step 2: In the same skillet, add 2 tbsp sesame oil, then sauté 1 tbsp minced fresh ginger and 3 minced garlic cloves over medium heat for 1 minute until fragrant.
- Step 3: Add 1 cup sliced shiitake mushrooms and cook for 4-5 minutes until mushrooms soften and edges are lightly browned.
- Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 tsp red pepper flakes if using; cook for 2 minutes until sauce thickens slightly.
- Step 5: Return tofu cubes to the skillet and toss gently to coat with the sauce; cook for an additional 2 minutes to heat through.
- Step 6: Remove from heat and garnish with 2 sliced scallions before serving immediately with steamed rice or noodles.
Frequently asked questions
How long does Stir-Fried Tofu with Ginger and Shiitake Mushrooms in Soy-Garlic Sauce take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Tofu with Ginger and Shiitake Mushrooms in Soy-Garlic Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Ginger and Shiitake Mushrooms in Soy-Garlic Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Tofu with Ginger and Shiitake Mushrooms in Soy-Garlic Sauce for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Stir-Fried Tofu with Ginger and Shiitake Mushrooms in Soy-Garlic Sauce vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
