Tofu and Mushroom Stir-Fry with Vietnamese Caramel Sauce

By · Reviewed by AislePrompt Editorial · ·

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 (vegan) ready in about 30 minutes blends pressed and cubed extra-firm tofu, sliced shiitake mushrooms, vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 8 oz sliced shiitake mushrooms and cook for 4 minutes until softened and browned.
  4. 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.
  5. Step 5: Return the crispy tofu to the skillet and toss gently to coat with the caramel sauce.
  6. Step 6: Remove from heat, sprinkle 2 sliced scallions on top, and serve immediately over 2 cups steamed jasmine rice.

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Frequently asked questions

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

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tofu and Mushroom Stir-Fry with Vietnamese Caramel Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Tofu and Mushroom Stir-Fry with Vietnamese Caramel 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 Caramel Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Caramel 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.

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