Tofu and Mushroom Stir-Fry with Vietnamese Black Pepper Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 15 min Serves 3 Vietnamese cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Tofu and Mushroom Stir-Fry with Vietnamese Black Pepper Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 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 Tofu and Mushroom Stir-Fry with Vietnamese Black Pepper 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 Tofu and Mushroom Stir-Fry with Vietnamese Black Pepper 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 Tofu and Mushroom Stir-Fry with Vietnamese Black Pepper 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 Tofu and Mushroom Stir-Fry with Vietnamese Black Pepper Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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