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Hoisin Tofu Mushroom Stir Fry with homemade Hoisin Sauce. Easy 30 minute Weeknight Meal with crisped Tofu, golden crimini mushrooms, broccoli, peppers in from scratch Hoisin sauce. Serve over cooked grains. Vegan Gluten-free Recipe. Pin it for later.Ā
When I havenāt already planned dinner, quick stir fries save the day. Some veggies, crisped tofu or chickpeas, sauce combinations and done. For todayās recipe,Ā the Tofu is pressed to remove excess moisture by wrapping in a kitchen towel for 10-15 minutes, while you prep and chop. Cube the Tofu and crisp it up in a bit of oil. Saute the mushrooms, add other veggies like broccoli and peppers. Add the sauce ingredients and crisped tofu. Bring to a boil and done.Ā
Hoisin sauce is a thick pungent sauce used for stir fries or grilling or as a dipping sauce. There are many vegan hoisin sauce brands available in the market which can be used directly in this stir fry as well. Some of the brand sauces contain artificial food colors or other fillers. I make my own quick hoisin sauce mixture which takes just a few minutes to get the ingredients together.Ā
Use this hoisin sauce to make this Cashew tofu Stir fry. Other easy meals to tryĀ Thai Basil Fried Rice,Ā Lentils & Veggies in Thai Peanut SauceĀ , Chickpea-Tofu and Asparagus curry, and Chickpeas in Turmeric Peanut Butter curry. All quick and easy.
The secret to a nice golden crisped Tofu is pressing it well enough to remove as much moisture as possible and using a good non stick skillet. I use my CuisineArt Green Gourmet skillet that is reserved for Tofu based stir fries. I donāt use this one or regular Indian veggie dishes that need a lot of stirring and long cooking times. There is just a bit of oil on the skillet in the video and the Tofu slides right off.Ā
Video!
Hoisin Tofu Mushroom Stir Fry
IngredientsĀ Ā
Quick Hoisin Sauce:
- 3 tbsp soy sauce, use tamari to make gluten-free
- 1 tsp molasses
- 2 tbsp smooth peanut butter or almond butter
- 2 tsp rice vinegar
- 1/2 tsp toasted sesame oil
- 3/4 tsp garlic powder
- 1 tbsp sugar or sweetener of choice
- a generous dash of black pepper
Hoisin Tofu Mushroom stir fry:
- 2 tsp oil
- 14 oz tofu, pressed and cubed
- 6 to 8 oz sliced crimini , or white mushrooms
- 3 cloves of garlic, finely chopped
- 1/4 to 1/2 tsp red pepper flakes
- 1/2 to 1 cup other veggies
- 3/4 cup water, divided
- 1 tsp cornstarch or other starch
InstructionsĀ
- Heat oil in a skillet over medium heat. Add pressed tofu and cook until golden on most sides. 5 to 7 mins.
- Remove tofu from pan. Add mushrooms, garlic, a pinch of salt and pepper flakes and cook until golden on some sides. 6 to 8 mins.
- Add in the broccolini, peppers or other veggies and mix in.
- Add the sauce ingredients, 1/2 cup water and crisped tofu and mix in. Bring to a boil. use the spatula to mix the almond butter in. You can blend the ingredients before adding for easy mixing. You can also add a little miso for additional pungent flavor.
- Mix starch in the remaining 1/4 cup water and add to the skillet. Simmer until the sauce thickens. 3 to 4 mins. Taste and adjust salt, sweet, heat and mix in. Serve over cooked rice or other grains.
Video
Notes
Slice the Tofu slab into 1/2 inch thick slices. Place a kitchen towel on the counter, cover the kitchen towel with paper towels. Layer the tofu slices on one side of the kitchen towel. Fold the other side over the Tofu. Place heavy books or containers on top of the kitchen towel for 15 mins or longer. Or use a Tofu press. Use premade hoisin sauce: Use 4 to 5 tbsp hoisin sauce and 2 tsp soy sauce in the recipe. Use 1/4 to 1/2 cup water + cornstarch to thicken. Nutritional information based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used to LOVE putting hoisin sauce in my pho soups! It is a great way to flavor any Asian dish. This stir-fry looks absolutely phenomenal!
This recipe was delicious!! My three kids enjoyed it over Jasmine rice as well as my husband. Here are my changes: I didnāt have any type of broccoli so I added red bell peppers and green onions. It was very delicious! I doubled the entire recipe including the sauce, however, I am not a huge fan of peanut butter outside of sandwiches so I did not double the amount of peanut butter. It was very, very good and I am sure you could add just about any vegetable you want and your dish will turn out delicious!! Thank you so much for the recipe.
yay! awesome! yes any veggies would work. I dont like peanut butter too much as well, so i often use almond butter which tastes similar, it doenst have a strong peanutty taste, just a nutty profile which works really well.
Do you think tahini could work in place of the nut butter?
sunbutter would work better.
itās look delicious. iām a big fan of mushrooms. i think itās a goof combination of tofu and mushroom.
tofu is not my favorite but iāll try to make it and maybe iāll change my mind about tofu xD
thanks for sharing, Richa
Your blog and book have replaced all the other genre cookbookson my shelf. Bless you for all your time and effort. I seriously want to try everything. I will be making this tonight with stirfried Kale from the garden. Again thank-you.
Thank you Donna! <3
I made this dish last night and my son and I absolutely loved it. So rich and satisfying, I will definitely make this again! Thank you for providing such delicious recipes that are simple to prepare.
Awesome! so glad you all loved it!
This looks amazing- Iām going to have to try this.
Delicious recipe and beautiful pictures~
How long will the hoisin sauce last in fridge?
A week. The vinegar will lose some of the flavor as it sits, so i wouldnt keep it too long.
Looks awesome! I never buy bottled hoisin sauce anymore as i donāt like the ingredients, so this is perfect! Definitely trying this one out!
Thanks!
This looks delicious. And we are all about stir-fries lately. Thanks for the recipe!!
Thank you Sue!