Stir-Fried Tofu with Oyster Mushrooms and Soy-Ginger Glaze

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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.

Tender tofu cubes stir-fried with oyster mushrooms and coated in a savory soy-ginger glaze for a hearty vegetarian dish. This Asian Fusion-inspired vegan recipe, ready in about 25 minutes, pairs extra-firm tofu, oyster mushrooms, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving

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Ingredients

14 oz, pressed and cut into 1-inch cubes extra-firm tofu
8 oz, torn into bite-sized pieces oyster mushrooms
3 tbsp vegetable oil
3 cloves, minced garlic cloves
1 tbsp, grated fresh ginger
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
2 stalks, sliced thin scallions
1/2 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add 14 oz cubed extra-firm tofu and cook for 3-4 minutes per side until golden and crisp. Remove tofu and set aside.
Step 2: Add remaining 1 tbsp vegetable oil to the skillet along with 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant.
Step 3: Add 8 oz torn oyster mushrooms and stir-fry for 4-5 minutes until tender and slightly browned.
Step 4: Return tofu to the skillet and pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Stir well and cook for 2 minutes until the sauce thickens and coats the tofu and mushrooms.
Step 5: Season with 1/2 tsp black pepper and garnish with 2 sliced scallions before serving hot.