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baked mushroom tofu stir fry in a bowl
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5 from 24 votes

Baked Mushroom Tofu Stir Fry

Why stand over the stove to make a stir fry when you can bake this sticky, gingery tofu mushroom stir fry in the oven? In just 1 pan and 2 steps! It is absolutely delicious served over rice or noodles or as the filling for lettuce wraps!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: dinner, Main, Main Course
Cuisine: Asian
Keyword: baked stir fry, mushroom tofu stir fry, tofu mushroom stir fry
Servings: 3
Author: Vegan Richa

Ingredients

For the Mushrooms and Tofu

  • 1 to 2 teaspoons oil
  • 12 ounces mushrooms sliced slightly thicker than 1/8”
  • 7 ounces firm or extra firm tofu pressed really well and torn into bite-sized pieces
  • 2 teaspoons sesame oil
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper

For the Sauce

  • 2 tablespoons ginger garlic paste or 5 cloves of garlic minced and 1 inch ginger minced
  • 1/2 green chili like Serrano or Indian chili, minced or use a tablespoon chopped green bell pepper
  • 1/4 cup chopped bell pepper, green or red or both
  • 1 tablespoon sambal oelek or other Asian chili garlic sauce or use gochujang
  • 1/4 cup soy sauce or tamari for gluten-free
  • 1 tablespoon ketchup
  • 1 tablespoon white vinegar
  • 1 tablespoon maple syrup
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1/2 teaspoon cornstarch

For Garnish

  • green onion and sesame seeds
US Customary - Metric

Instructions

Make the tofu and mushrooms.

  • Preheat the oven to 400° F (205° C).
  • Grease a 9x11” or similar-sized baking dish with the oil. Or line with parchment. Add the sliced mushrooms on one side and torn tofu to the other side of the baking dish. Then drizzle 1 teaspoon of the sesame oil and toss the mushrooms in it, then drizzle the other teaspoon of the sesame oil on the tofu and toss to coat well.
  • In a bowl, mix the cornstarch, salt, and pepper, and then sprinkle 1 1/2 to 2 tablespoons of the cornstarch mixture onto the mushrooms, tossing well to coat. Sprinkle another tablespoon of the cornstarch mixture onto the tofu, and toss well to coat.
  • Spread the tofu and mushrooms evenly in the baking dish, and bake for 25 to 30 minutes, or until the tofu is crisp and the mushrooms are cooked to about al dente. Then, take the baking dish out of the oven.

Make the sauce and finish the oven stir fry.

  • Add all of the sauce ingredients to a small bowl or directly into the middle of the baking dish. Mix really well, and then toss the tofu and mushrooms in the sauce mixture.
  • Cover the pan with parchment paper, and put it back in the oven for about 12 to 15 more minutes, or until the sauce is boiling and thickening.
  • Take the baking dish out of the oven, garnish with fresh green onion and sesame seeds, and serve over rice or noodles or in lettuce cups.

Video

Notes

This is a nut-free recipe.
For gluten-free, use tamari instead of soy sauce.
To make this soy-free, use chickpea tofu or pumpkin seed tofu, and use coconut aminos instead of soy sauce. Also add a little bit of chickpea miso to the sauce for that additional umami flavor.

Nutrition

Calories: 191kcal | Carbohydrates: 22g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 889mg | Potassium: 513mg | Fiber: 2g | Sugar: 8g | Vitamin A: 415IU | Vitamin C: 19mg | Calcium: 105mg | Iron: 2mg