Tofu and Mushroom Stir-Fry

You probably have a bit of additional time earlier than making this stir-fry recipe, press the entire block of tofu between two layers of paper towels, encumbered with a few giant cans, for quarter-hour. Eradicating that extra water helps the tofu get additional crispy because it cooks.

All merchandise featured on Bon Appétit are independently chosen by our editors. Nevertheless, whenever you purchase one thing via the retail hyperlinks beneath, we earn an affiliate fee.


  • Measuring Spoons

    $7 At Amazon

  • Chef's Knife

    $34.53 At Amazon

  • Chopping Board

    $10 At IKEA

  • Paper Towels

    $13.45 At Amazon

  • Plate

    $15.91 At Amazon

  • Medium Bowl

    $17 At Amazon

  • Picket Spoon

    $6 At Amazon

  • Small Bowl

    $13 At Amazon

  • Spoon

    $24.69 At Amazon

  • Massive Skillet

    $84 At Amazon


4 servings


14-ounce block extra-firm tofu, drained


pound combined mushrooms, equivalent to maitake, shiitake, oyster, button, and/or crimini




2-inch piece ginger

teaspoons cornstarch


teaspoon crushed purple pepper flakes

Kosher salt


tablespoons soy sauce, divided


tablespoons seasoned rice vinegar


tablespoons Shaoxing wine (Chinese language rice wine) or mirin


tablespoons vegetable oil, divided, plus extra

Steamed white rice and sesame seeds (for serving)



Stir-fries are all about cooking rapidly and over excessive warmth, so the important thing to success is prepping your substances beforehand so that you’re able to go.


Reduce 14-oz. block of tofu into 1x¼" items. Place items on a paper-towel lined plate and press a paper towel over prime of items to soak up extra water.


Take away any grime from 1 lb. mushrooms with a humid paper towel and tear into 1" items.

→ The important thing to crispy mushrooms? By no means wash them.


Trim root ends of 6 scallions, then slice them crosswise into 1" items.


Peel 2-inch piece ginger with a spoon and thinly slice crosswise.


Toss tofu, 1½ tsp. cornstarch, ½ tsp. purple pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl.


Stir 2 Tbsp. vinegar, 2 Tbsp. wine, and remaining 2 Tbsp. soy sauce in a small bowl.


Warmth 1 Tbsp. oil in a big skillet, ideally nonstick, over medium-high. When oil is shimmering and slides rapidly throughout floor of pan, add mushrooms, scallions, and ginger and cook dinner, tossing typically, till mushrooms and scallions are browned in spots and mushrooms are tender, 5–7 minutes. Season flippantly with salt and switch to a different medium bowl.


Warmth 1 Tbsp. oil in similar skillet over excessive. When oil is shimmering once more, add tofu combination and prepare in a single layer in skillet. Cook dinner, undisturbed, till tofu is browned on first aspect, about 2 minutes. Add a contact extra oil if skillet could be very dry or tofu is sticking, then flip items and proceed to cook dinner, undisturbed once more, till second aspect is browned, a few minute or two longer. In case your skillet isn’t nonstick, you would possibly must loosen the tofu by scraping skillet with a spatula.


Add wine combination and mushroom combination again to skillet. Cook dinner, tossing briskly, till sauce is thickened and all substances are coated, about 30 seconds. Take away from warmth. Style and season with salt, if wanted.


Serve stir-fry over rice. High with sesame seeds.