Easy Chinese Garlic Mushroom Tofu Stir-Fry (Vegan, 30-Minute Recipe)
Vegan Chinese garlic mushroom tofu stir-fry with umami mushrooms, crispy tofu, and savory soy sauce — easy one-pan dinner ready in 30 minutes.
Ingredients
- 14 oz 400g extra-firm tofu, pressed and cubed
- 10 –12 oz mushrooms shiitake, oyster, button, or mixed
- 1 medium onion thinly sliced
- 4 cloves garlic minced
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar optional
- 1 teaspoon sesame oil
- 2 tablespoon neutral oil olive or vegetable
- Cornstarch for coating
- Cooked brown rice or noodles for serving
Instructions
- Prep Tofu: Press tofu to remove excess water, cube it, then lightly coat in cornstarch for crispiness.
- Heat the Pan: Add neutral oil to a large skillet or wok over medium-high heat.
- Sauté Aromatics: Add onions and garlic; cook 1–2 minutes until fragrant.
- Cook Tofu: Add tofu cubes and sauté until golden brown and crisp on all sides.
- Add Mushrooms: Stir in mushrooms and cook until tender and slightly browned.
- Build the Sauce: Pour in soy sauce, rice vinegar, and sesame oil. Add sugar for slight sweetness if desired.
- Finish & Serve: Toss everything together and serve immediately over cooked brown rice or noodles.