I have to tell you about my absolute favorite life-saver for those nights when you are just exhausted. You know those Tuesdays when you get home and you are starving but the idea of standing over a stove for an hour makes you want to cry? That was me last week. I ended up making this Mushroom and Tofu Stir-Fry (25-Minutes) and it totally saved my night. It is so fast and honestly tastes better than the takeout place down the street. You get that amazing savory hit from the mushrooms and the tofu gets so nice and crispy. It is the perfect way to get a healthy dinner on the table without any of the stress.

Why You Will Love This Mushroom and Tofu Stir-Fry (25-Minutes)

You are going to love this because it is lightning fast. We are talking twenty-five minutes from the moment you walk into the kitchen to the moment you are sitting down with a full plate. It is also super healthy but it does not taste like health food. The texture is the best part of the whole thing. That seared tofu has a great bite and the mushrooms get all tender and delicious. Plus we use vegetable broth instead of wine to make a sauce that is so glossy and rich you will want to lick the spoon. It is light enough that you feel good after eating it but filling enough to keep you satisfied.

Ingredients for Mushroom and Tofu Stir-Fry (25-Minutes)

1 block extra-firm tofu (14 oz) pressed and cubed
8 oz cremini or shiitake mushrooms sliced
2 cups broccoli florets
3 tablespoons soy sauce
1/2 cup vegetable broth
1 tablespoon ginger minced
3 cloves garlic minced
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 teaspoon sesame oil
Sliced green onions for garnish

Step-by-Step Instructions for Mushroom and Tofu Stir-Fry (25-Minutes)

Prepare the Tofu and Sauce

First things first you need to press that tofu. Just wrap it in some paper towels and put something heavy on top for a few minutes to get the extra water out. This is the secret to getting it crispy. Cut the tofu into one-inch cubes. While that sits grab a small bowl and whisk your soy sauce and vegetable broth and ginger and garlic and cornstarch together. Give it a good mix and set it aside for later.

Sear the Protein and Vegetables

Get your biggest skillet or a wok really hot over medium-high heat with the vegetable oil. Toss in those tofu cubes in a single layer. Let them sit for a bit so they get golden brown. Flip them around until they are crispy on all sides which usually takes about eight minutes. Take the tofu out of the pan and set it aside on a plate. In that same pan throw in your mushrooms and broccoli. Sauté them for about five minutes until the mushrooms look beautiful and brown and the broccoli is tender but still has a little snap.

Combine and Thicken

Now put the tofu back into the pan with the vegetables. Give your sauce mixture another quick stir because the cornstarch likes to settle at the bottom and then pour it over everything. Keep tossing it all together for about two minutes. You will see the sauce start to bubble and turn into a thick and shiny glaze that coats every single piece. Drizzle on that sesame oil and take it off the heat immediately.

Expert Tips for Mushroom and Tofu Stir-Fry (25-Minutes)

To avoid soggy tofu you really must use the extra-firm variety. Pressing it for even ten minutes makes a huge difference in how it browns. Also do not crowd the pan when you are cooking the mushrooms. If you put too many in at once they will just steam and get mushy instead of getting that nice sear. I like to use an oil with a high smoke point like canola or grapeseed oil. If you find the sauce gets a little too thick just add a tiny splash of extra vegetable broth to thin it out. Serve this right away over some steamed rice for the best experience.

Frequently Asked Questions

Can I use different types of mushrooms?

Yes you can use whatever you have in the fridge. Button mushrooms are great and easy to find but shiitakes add a really deep flavor. You can even mix a few different kinds together if you want to get fancy.

How do I store leftovers?

Just put any leftovers in an airtight container in the fridge. They stay good for about three days. When you want to eat them again use a pan on the stove to heat them up so the tofu stays a bit firm instead of getting soft in the microwave.

Can I add other vegetables?

Definitely. This is a great way to use up whatever is in your crisper drawer. Bell peppers or snap peas or even thinly sliced carrots are excellent additions. Just make sure you cut them into small pieces so they cook through quickly.

Nutritional Information for Mushroom and Tofu Stir-Fry (25-Minutes)

This recipe makes about four servings. These numbers are estimates based on the ingredients listed above.

Calories: 245 kcal
Protein: 14g
Fat: 12g
Carbohydrates: 18g
Fiber: 4g
Sodium: 680mg