Delicious Vegan Tofu and Mushroom Stir-Fry Recipe – Easy & Quick!

Make this easy vegan tofu and mushroom stir-fry. It has hearty tofu and mushrooms in a savory soy sauce. Perfect for a quick weeknight dinner!

Delicious vegan recipes with tofu and mushrooms

Craving something tasty and plant-based? You hit the jackpot with tofu and mushrooms. These ingredients can transform into a feast, making your taste buds dance. Ever tried combining them in a sweet soy sauce or whipping up a creamy vegan korma? Or toss them together for a fiery stir-fry, buzzing with sesame seeds and chilli flakes?

Get ready to cook like never before!

Easy Tofu and mushrooms in a sweet soy sauce

Let’s dive right into making Tofu and Mushrooms in a Sweet Soy Sauce. This dish is a cozy favorite. It’s inspired by classic Chinese takeout but with a twist—it’s all vegan and quick to make. Here’s how I do it:

1. Grab extra-firm tofu and a mix of shiitake and button mushrooms from the store. These choices provide the best texture and flavor for our dish.
2. Press the tofu to get rid of any excess water—this step is key! I usually wrap it in paper towels, put a plate on top, and then stack a couple of cans for weight. Give it about 15 to 20 minutes; patience pays off here.
3. While waiting, slice your mushrooms. There’s no need for perfection here—just aim for pieces that fit nicely on a spoon.
4. Now, cut your pressed tofu into cubes or strips, depending on what you prefer. I love cubes since they soak up more sauce.
5. Heat some oil in a large skillet over medium heat—and I mean get it hot! This ensures everything gets that lovely golden color.
6. Add the tofu to the skillet first, letting it brown nicely on all sides. Take around 5 to 10 minutes; stir at intervals to avoid sticking.
7. Throw in the mushrooms once your tofu is looking crispy enough for your taste. Sauté those bad boys until they’re soft and have released their juices—that’s where all the flavor lives!
8. Time for the magic sauce: Mix soy sauce (or tamari for gluten-free), water, and a bit of cornstarch to thicken. Add green onions (both parts), minced garlic, grated ginger, and a dash of chili flakes.
9. Pour this glorious mixture over your sizzling tofu and mushrooms in the skillet. Stir well to coat everything evenly.
10. Let it all simmer together until the sauce thickens up—a few minutes should do.

Now, don’t worry if things get a little messy or if your sauce doesn’t thicken immediately; cooking is more art than science sometimes. Just keep stirring often over medium-low heat; feel free to add some vegetable broth if things look too thick.

Lastly, sprinkle with sesame seeds right before serving. They add crunch and make the dish look fancy without trying too hard.

Vegan Mushroom and Tofu Korma

Alright, let’s talk about Vegan Mushroom and Tofu Korma. It’s a dish that wraps you in comfort without ditching the health wagon. Imagine creamy, dreamy gravy-hugging chunks of baked tofu and mushrooms. Heavenly, right? Here’s how you make this magic happen:

1. Start with selecting your hero ingredients – you’ll need firm tofu and button mushrooms. Firm tofu holds up better when baked, and button mushrooms have just the right texture for this dish.
2. Oven time for tofu – Slice the tofu block into bite-sized pieces. Before you bake them, press out the extra water with a paper towel. A little pressing goes a long way in getting that crispy exterior.
3. Mushrooms join the party – Clean your mushrooms with a damp cloth and slice them up. No water baths here; we’re keeping it simple.
4. Let’s get saucy – the sauce is where the magic happens. Blend vegan yogurt with ground almonds to create that luxurious base for your korma.
5. Spices on deck – Sprinkle in some ground coriander, cumin, turmeric, and a dash of salt and pepper to bring out those rich flavors.
6. Mix it all – Combine your baked tofu and sautéed mushrooms in the saucepan with the korma sauce. Let everything simmer gently so the flavors can meld together like best friends at a sleepover.
7. Garnish galore – Once it’s done cooking, sprinkle toasted cashews over the top for an extra crunch.

I made this dish last weekend, and let me tell you—it was a hit! Serving it over steamed rice elevates the whole experience.

This Vegan Mushroom and Tofu Korma is a warm hug on a plate. It’s a showstopper at any dinner party or cozy night in!

And there you have it! A simple way to make an unforgettable vegan mushroom korma. It’ll have everyone asking for seconds and even thirds!

Tofu and Mushroom Stir-Fry with Sesame and Chili

Let’s dive straight into the flavors of tofu and mushroom stir-fry with sesame and chili. This dish is a rollercoaster of textures and tastes, all packed into one sizzling skillet.

1. Grab your ingredients: You’ll need firm tofu, some mushrooms, snow peas, sesame seeds, garlic, and green onions. Use shiitake or brown mushrooms. The peas add crunch. The seeds add a nutty touch. The garlic makes everything better, and the onions add a sharp kick.
2. Tofu prep 101: Press your tofu to kiss goodbye to excess water. Dry tofu means we’re on track for that crave-worthy crispiness.
3. Cube and season: Cut the tofu into bite-sized pieces. Give it a little toss in cornstarch—this is our secret weapon for achieving that golden crust.
4. High heat heroics: Warm up your pan, add a splash of oil, and get those tofu cubes dancing until lightly browned on all sides.
5. Mushrooms join the party: Toss in sliced mushrooms and let them cook down. They’ll release their moisture—evaporating any leftover sadness from your day.
6. Time for greens: Throw snow peas into the mix. Watch them turn bright green – it’s like they’re smiling back at you.
7. Glaze greatness: Whip up the sauce with soy sauce, a dab of honey or sugar, some chili for heat, and a dash of water to bring it all together.
8. Sauce time!: Pour that glossy magic over your stir-fry pan contents—watch as it clings lovingly to every piece.
9. Final flourish: Sprinkle in minced garlic and chopped scallions towards the end so they stay punchy and vibrant.
10. Sesame sprinkle: A generous handful of toasted sesame seeds before serving adds texture and an extra layer of flavor.

How to Prepare Tofu and Mushrooms for Cooking

Getting tofu and mushrooms ready is like gearing up for an adventure. First, pick the right kind of tofu – think of it as choosing your travel buddy. Use extra-firm for stir-fry. The firm one is best for baking.

Now, onto the mushrooms shiitakes bring that deep, woodland flavor—perfect for making any dish sing. And cut them into bite-sized pieces. Each mouthful should be a treasure trove of taste.

Cleaning is key – rinse those mushrooms gently under water to chase away any dirt or grit hiding in their nooks and crannies. Tofu needs some TLC too. Press it under something heavy to squeeze out unwanted water. Then, you’ll have a perfect blank canvas to soak up all the flavors you’re going to add.

Feeling inspired? Dive right in and start cooking!

Choosing the right types of tofu and mushrooms

Picking the right tofu makes a big difference. Silken tofu is perfect for smoothies and desserts because of its creamy texture. Extra-firm tofu works well in stir-fries and baking because it holds its shape and absorbs flavors.

Shiitake mushrooms add a strong umami flavor to dishes, while button mushrooms are milder and blend into sauces. Skillful cutting releases their robust flavor.

Properly cutting and cleaning tofu and mushrooms

Getting tofu and mushrooms right can make or break your vegan feast. Here’s my go-to method to prep these stars for any dish.

1. First up, tofu. Choose firm or extra firm for the best bite. You’ll want to drain it – squish that water out! I usually wrap it in a clean kitchen towel and set a heavy pan on top for about 15 minutes.
2. Cutting time! Slice the tofu into half-inch thick pieces. This isn’t rocket science, but try to keep them even so they cook at the same pace.
3. Mushrooms need love too. Give them a quick rinse under cold water, but don’t soak them; mushrooms are like sponges—they absorb all that water.
4. Dry those fungi with a gentle pat-down using paper towels or a soft cloth. They don’t need a spa day; just enough to get rid of excess moisture.
5. Now, let’s chop them up! For bigger mushrooms like portobellos, you might want slices or chunks, depending on your recipe. If smaller varieties are small enough, you can often leave them whole.
6. Got some dirt on your shrooms? Use a soft brush or even your fingers to get it off before rinsing them. Trust me, no one wants gritty bites in their meals.
7. Last bit – season with salt right before cooking, not before! Salt draws out moisture from foods, which can leave you with mushy veggies if done too soon.

By following these steps, my tofu and mushroom dishes turn out right. They are full of flavor and have the perfect texture. Getting this base right is key whether it’s a stir-fry or a bake. It sets the stage for tasty adventures ahead!

Helpful Tips for Cooking with Tofu and Mushrooms

Press tofu to remove excess water before cooking. This helps it absorb flavors. Picture your pan as a stage, allowing the tofu and mushrooms to distribute.

Sauté mushrooms alone to get them golden. Don’t be afraid to experiment with spices and sauces to create a delicious dish.

When cooking firm tofu, be patient and let it cook without disturbing it. This helps it get a crispy edge.

Choose the Right Tofu

Use extra-firm tofu for stir-fries and firm tofu for baking. This ensures that your dish turns out great.

Press Tofu

Wrap tofu in a clean towel and weigh it down with a pan for 30 minutes. This removes excess water and helps the tofu absorb flavors.

Serving Suggestions and Variations

Serve tofu and mushrooms over rice or noodles. Add veggies or use gluten-free soy sauce for extra flavor. Try different ingredients to keep your dishes fresh.

For a gluten-free option, use tamari or coconut aminos instead of soy sauce. Experiment with new ingredients to create exciting dishes.

FAQs

1. Can I make a tasty dish with tofu and mushrooms?

Tofu and mushrooms team up to fight blandness and bring flavor to your plate. They’re a great combo for stir-fries or vegan feasts.

2. How do I get started on a tofu and mushroom recipe?

First, press your tofu to say goodbye to excess water. Then, let those mushrooms sizzle in the pan until they’re golden brown. Mix them, add some spices, and you’ve got yourself a party on a plate!

3. What’s the secret sauce for these recipes?

To make a sauce that gets requests for seconds, start with vegetable stock. Add soy sauce for umami, then chili oil for heat.

4. Do I need fancy ingredients to cook vegan tofu and mushroom dishes?

Absolutely! Just use what’s in your kitchen. Add some bok choy, scallions, or even sprouts if you’re adventurous. It’s about making the best of what you have.

5. Is it possible to replace meat in traditional dishes with tofu and mushrooms?

You bet! Tofu and mushrooms are like culinary chameleons. They can morph into dishes from Italian scaloppini to Chinese mapo tofu. Say goodbye to meat without missing out on flavor.

6. How do I keep up with the latest vegan recipes featuring tofu and mushrooms?

Easy peasy! Just tag me on Instagram when you try my dishes. Or, dive into our inbox. It’s a treasure trove of foodie delights.