Tofu and Mushroom Stir-Fry with Vietnamese Black Pepper Sauce

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A vibrant vegetarian stir-fry featuring firm tofu and shiitake mushrooms coated in a savory, fragrant black pepper sauce. This Vietnamese recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, shiitake 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.

Ingredients

• 14 oz firm tofu
• 8 oz shiitake mushrooms
• 2 tbsp vegetable oil
• 3 garlic cloves
• 1 tbsp freshly ground black pepper
• 3 tbsp soy sauce
• 1 tbsp oyster sauce (vegetarian)
• 1 tsp brown sugar
• 2 stalks green onions
• 1/4 cup water
• 1 tsp cornstarch

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Instructions

1. Step 1: Press and drain 14 oz firm tofu, then cut into 1-inch cubes. Clean and slice 8 oz shiitake mushrooms thinly. Mince 3 garlic cloves and slice 2 green onions.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5-6 minutes, turning occasionally until golden and crispy on all sides. Remove tofu and set aside.
3. Step 3: In the same skillet, add minced garlic and 1 tbsp freshly ground black pepper. Sauté for 30 seconds until fragrant. Add sliced shiitake mushrooms and cook for 4-5 minutes until softened and browned.
4. Step 4: Mix 3 tbsp soy sauce, 1 tbsp vegetarian oyster sauce, 1 tsp brown sugar, 1/4 cup water, and 1 tsp cornstarch in a small bowl until smooth. Pour sauce into the skillet and stir continuously until sauce thickens and coats the mushrooms, about 2 minutes.
5. Step 5: Return tofu to the skillet, toss gently to coat with sauce, and cook for another 2 minutes. Sprinkle sliced green onions on top before serving with steamed rice or noodles.