If you have a bit of extra time before making this stir-fry recipe, press the whole block of tofu between two layers of paper towels, weighted down with a couple of large cans, for 15 minutes. Removing that excess water helps the tofu get extra crispy as it cooks.
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What you’ll need
Measuring Spoons
$10 At Bon Appétit Market
Chef's Knife
$34.53 At Amazon
Cutting Board
$10 At IKEA
Paper Towels
$13.45 At Amazon
Medium Bowl
$17 At Amazon
Wooden Spoon
$7 At Amazon
Small Bowl
$15 At Amazon
Spoon
$24.69 At Amazon
Large Skillet
$74 At Amazon
Ingredients
4 servings
1
1
6
1
1½
½
3
2
2
2
Preparation
Step 1
Stir-fries are all about cooking quickly and over high heat, so the key to success is prepping your ingredients beforehand so you’re ready to go.
Step 2
Cut 14-oz. block of tofu into 1x¼" pieces. Place pieces on a paper-towel lined plate and press a paper towel over top of pieces to absorb excess water.
Step 3
Remove any dirt from 1 lb. mushrooms with a damp paper towel and tear into 1" pieces.
→ The key to crispy mushrooms? Never wash them.
Step 4
Trim root ends of 6 scallions, then slice them crosswise into 1" pieces.
Step 5
Peel 2-inch piece ginger with a spoon and thinly slice crosswise.
Step 6
Toss tofu, 1½ tsp. cornstarch, ½ tsp. red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl.
Step 7
Stir 2 Tbsp. vinegar, 2 Tbsp. wine, and remaining 2 Tbsp. soy sauce in a small bowl.
Step 8
Heat 1 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. When oil is shimmering and slides quickly across surface of pan, add mushrooms, scallions, and ginger and cook, tossing often, until mushrooms and scallions are browned in spots and mushrooms are tender, 5–7 minutes. Season lightly with salt and transfer to another medium bowl.
Step 9
Heat 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add tofu mixture and arrange in a single layer in skillet. Cook, undisturbed, until tofu is browned on first side, about 2 minutes. Add a touch more oil if skillet is very dry or tofu is sticking, then turn pieces and continue to cook, undisturbed again, until second side is browned, about a minute or two longer. If your skillet isn’t nonstick, you might need to loosen the tofu by scraping skillet with a spatula.
Step 10
Add wine mixture and mushroom mixture back to skillet. Cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat. Taste and season with salt, if needed.
Step 11
Serve stir-fry over rice. Top with sesame seeds.
Leave a Review
Reviews (102)
Back to TopYum. Added diced red pepper for some color. Excellent as leftovers.
Anonymous
NY Metro
11/16/2023
Simple and very good! Easy to modify great weekday vegetarian option
Glib
11/9/2022
This looks amazing and easy. I can't wait to try it.
Angela C.
San antonio
4/28/2022
Delicious! I added zucchini pieces which I had salted and drained, and substituted some spring garlic for the scallions.
Nina R
Bellingham, Wa
4/12/2022
Added bok choy and used a similar sauce we had made for a different dish and the whole thing came together wonderfully.
Anonymous
San Francisco, CA
1/24/2022
This dish was a HIT! Tofu was perfectly done, with a thin crusty coating to keep the shape in the dish of mushrooms, Yumm,
Anna
Berkeley Ca
12/16/2021
I love this recipe, I sometimes add sesame oil to the sauce, and have extended it with bok choy and bean sprouts. Fabulous, and nutritious with health giving benefits.
Lois
France
3/7/2021
Don’t usually love tofu but really loved this easy stir-fry which has strong and satisfying flavors. Will definitely make again.
Brigitta
Boston, MA
2/24/2021
Delicious, easy and modifiable with whatever vegetables you have on hand. Pretty typical taste to other tofu stir fries out there
Kristina D
Hamilton, ON
1/11/2021
this was great!!!! a+ building blocks. made a few subs -- added snap peas in w/ mushrooms, added white pepper to the veggie stir fry, subbed black vinegar for rice vinegar and thew in a pinch of sugar.
Anonymous
12/15/2020
The best recipe for using up that block of tofu in the back of your chiller. I make this regularly and have to stop myself from finishing the whole thing.
Ontario, Canada
10/19/2020
This is a staple in my diet. Delicious, easy peasy and modifiable with whatever you like to eat.
EasyVegan
Pacifica, CA
8/31/2020
Such a good recipe! I will have to try adding bok choy next time. I was out of rice so used udon noodles instead. Stirred in the noodles to soak up a bit of the sauce. Works well as leftovers too!
rookie
Australia
6/21/2020
This recipe was amazing! It was definitely restaurant quality. Easy to make and super delicious. This will go in my rotation!
Anonymous
Oakland, CA
6/10/2020
Excellent recipe, i'll try it with some different kind of mushroom next time. Thank you
Jooqvarn
Fribourg, Switzerland
6/8/2020