Tofu and Mushroom Stir-Fry with Vietnamese Caramel Sauce

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

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 vibrant vegan stir-fry combining crispy tofu and earthy mushrooms glazed in a rich Vietnamese caramel sauce, served over steamed jasmine rice. This Vietnamese-inspired vegan recipe, ready in about 30 minutes, pairs extra-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 450 calories and feeds 2, 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 2 Vietnamese cuisine 450 cal/serving

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Ingredients

14 oz, pressed and cubed extra-firm tofu
8 oz, sliced shiitake mushrooms
3 tbsp vegetable oil
4, minced garlic cloves
2, thinly sliced shallots
2 tbsp fish sauce substitute (soy sauce)
3 tbsp dark brown sugar
1/4 cup water
1/4 tsp black pepper
2, sliced scallions
2 cups, cooked steamed jasmine rice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed extra-firm tofu and cook for 5 minutes, turning occasionally until all sides are golden and crispy; remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp vegetable oil, then sauté 4 minced garlic cloves and 2 thinly sliced shallots for 2 minutes until fragrant and translucent.
Step 3: Add 8 oz sliced shiitake mushrooms and cook for 4 minutes until softened and browned.
Step 4: Stir together 3 tbsp dark brown sugar, 2 tbsp soy sauce (fish sauce substitute), 1/4 cup water, and 1/4 tsp black pepper in a bowl, then pour into the skillet. Cook for 3-4 minutes until the sauce thickens into a sticky caramel glaze.
Step 5: Return the crispy tofu to the skillet and toss gently to coat with the caramel sauce.
Step 6: Remove from heat, sprinkle 2 sliced scallions on top, and serve immediately over 2 cups steamed jasmine rice.