This post contains affiliate links. Please see ourĀ disclosure policy.
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 made this last night. My husband and I both thought it was delicious. I used almond butter when I made the hoisin sauce and it was spot on! I used cremini and oyster mushrooms as this is what was available in my kitche. Added a lot more veg. and served over multi grain rice. This is a keeper and I will be combing this site for more recipes!
Awesome!
When does the tofu get added back to the sauce? Did I miss that?
with the sauce ingredients. updated
This is awesome! I just made this in advance for lunch tomorrow, but had to have a small bowl. Really great. I mixed all the sauce ingredients in a glass bottle with the water that made it a lot easier and at the end I added a dash chinese 5 spices powder
Absolutely great! Thanks so much for the recipe
Nice recipie! I added some cooked udon noodles. Very tasty! Thanks!
Great idea and nice picture. This is a healthy and nutritious recipe. Thanks for sharing this and have a nice weekend, Richa.
Great recipe! Will make again! Added a lot of extra veg 2-3 cups vs. suggested 1 cup and still plenty saucy.
Made this up tonight ..excellent nice flavour loved the homemade hoisin sauce.
I made this last night, and it is one of my favorite recipes from your site. Please include in the next cookbook! I also really really loved your Sri Lankan curry. Made it last week with the Coconut chutney from your book. All three recipes are going to be in constant rotation at my house! Thanks for sharing!
Thats Awesome! so glad it turned out well! I love that Srilankan curry too. and of course coconut chutney any time of the day.
This looks fantastic! I will be making this for lunch to take to work next week. Thank you for such great recipes and info.
I made this the other day for some friends, along with one of you steamed dumpling recipes. They were both really delicious! Unfortunately I didnāt take any pictures, and it all got eaten up right away!
Awesome!