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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.
Made this tonight and added in cauliflower, carrots and orange pepper along with the mushrooms and tofu. I canāt believe how tasty the sauce was; nutty and rich, with a great balance of all the different flavors, and you could still taste the veggies even through the sauce because it isnāt overpowering. I made it just as it is written as Iām not a great cook and Iām scared to change recipes! Thatās why Richaās recipes are great, because they are easy to make for novices but still taste like a pro made it! High five (stars) š
This is my absolute favorite stir fry sauce of all time. Iāve made this SO MANY times and toss mushrooms and whatever other veggies I have on hand in it. Sometimes I use chickpeas instead of tofu. Itās also really delicious with both crimini and shitaki mushrooms! Thank you for this recipe Richa! Iād give it 6 stars if I could!
I made this recipe from the book sadly there is a mistake and it didnāt really turn out. The sauce tasted amazing but it calls for 1.5 cups of water, divided, though it only mentions using water with cornstarch at the end. I thought 1.5 cups of water was too much but I decided to follow recipe anyway and the dish ended up watery and bland even after simmering for a long time. I am excited to try this a second time around though!! I still give five stars for the online version because based on tasting sauce Iām sure it will be delicious.
ah. odd that this got missed in editing. I think its a double recipe and you would add 1 cup of water with the tofu and the sauce and simmer just like in this one where 1/2 cup water is added, andthen add the remaining 1/2 cup mixed with cornstarch. That will have enough time for the water to evaporate during the simmering. You can reduce the water to 1 cup total in the book recipe. Add more later if it thickens too much.
It is soooooo good! I made it like 5 times now and Iām in love. Thank you so much for your amazing recipes!
Made this for dinner tonight and was amazing! Definitely going into our normal rotation. I used tamari, almond butter, and zucchini for the veg served over brown rice w a side of avocado bc it was ripe and why not! š Rest made exactly to recipe. So yummy!!
awesome!
Nice recipe =). Can i use apple vinegar instead of rice vinegar?
yes
One of different and amazing flavour is Hoisin Tofu Mushroom Stir Fry with from scratch Vegan Hoisin Sauce.I love itā¦
What can you use instead of molasses please?
omit it or use maple syrup
This is one of our new favs! The sauce is divine. Good on Anything! We love this with lots of lightly steamed green beans over brown rice. I bake my tofu, as we are oil free. Itās perfect every time, whatever veggies you use!
Gassho, Richa!