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.
When I haven’t already planned dinner, quick stir fries save the day. Some veggies, crisped tofu or chickpeas, sauce combinations and done. For today’s recipe, 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.
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.
Use this hoisin sauce to make this Cashew tofu Stir fry. Other easy meals to try Thai Basil Fried Rice, Lentils & Veggies in Thai Peanut Sauce , 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 don’t 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.
Video!
Hoisin Tofu Mushroom Stir Fry
Ingredients
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 (0.5 tsp) toasted sesame oil
- 3/4 tsp (0.75 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 (396.89 g) tofu pressed and cubed
- 6 to 8 oz (170 to 225 g) 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 (91 to 182 g) other veggies
- 3/4 cup (187.5 ml) water divided
- 1 tsp cornstarch or other starch
Instructions
- 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
SUE says
September 7, 2016 at 2:07 pmThis looks delicious. And we are all about stir-fries lately. Thanks for the recipe!!
Richa says
September 8, 2016 at 5:06 pmThank you Sue!
Honey says
September 7, 2016 at 6:00 pmLooks awesome! I never buy bottled hoisin sauce anymore as i don’t like the ingredients, so this is perfect! Definitely trying this one out!
Richa says
September 8, 2016 at 5:06 pmThanks!
Shell says
September 8, 2016 at 4:21 pmHow long will the hoisin sauce last in fridge?
Richa says
September 8, 2016 at 5:05 pmA week. The vinegar will lose some of the flavor as it sits, so i wouldnt keep it too long.
Archana says
September 8, 2016 at 7:59 pmDelicious recipe and beautiful pictures~
The Wooden Spoon says
September 9, 2016 at 6:53 amThis looks amazing- I’m going to have to try this.
maryellen says
September 11, 2016 at 7:01 amI 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.
Richa says
September 11, 2016 at 11:42 amAwesome! so glad you all loved it!
Donna says
September 11, 2016 at 1:39 pmYour 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.
Richa says
September 11, 2016 at 10:18 pmThank you Donna! <3
Pat C.Wilson says
September 12, 2016 at 10:36 pmit’s look delicious. i’m a big fan of mushrooms. i think it’s a goof combination of tofu and mushroom.
tofu is not my favorite but i’ll try to make it and maybe i’ll change my mind about tofu xD
thanks for sharing, Richa
Falguni Dalal says
September 13, 2016 at 11:49 amThis recipe was delicious!! My three kids enjoyed it over Jasmine rice as well as my husband. Here are my changes: I didn’t 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.
Richa says
September 13, 2016 at 12:22 pmyay! 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.
dee says
May 4, 2017 at 11:46 amDo you think tahini could work in place of the nut butter?
Richa says
May 4, 2017 at 10:11 pmsunbutter would work better.
Cassie says
September 13, 2016 at 2:21 pmI 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!
Mae says
September 13, 2016 at 10:48 pmI made this the other day for some friends, along with one of you steamed dumpling recipes. They were both really delicious! Unfortunately I didn’t take any pictures, and it all got eaten up right away!
Richa says
September 13, 2016 at 11:23 pmAwesome!
Janette says
September 14, 2016 at 7:59 pmThis looks fantastic! I will be making this for lunch to take to work next week. Thank you for such great recipes and info.
Patricia says
September 16, 2016 at 2:20 pmI 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!
Richa says
September 16, 2016 at 4:27 pmThats Awesome! so glad it turned out well! I love that Srilankan curry too. and of course coconut chutney any time of the day.
Pen Orcas says
September 18, 2016 at 2:00 pmMade this up tonight ..excellent nice flavour loved the homemade hoisin sauce.
Saffron says
September 24, 2016 at 10:05 amGreat recipe! Will make again! Added a lot of extra veg 2-3 cups vs. suggested 1 cup and still plenty saucy.
Sabrina Zaragoza says
October 8, 2016 at 9:38 pmGreat idea and nice picture. This is a healthy and nutritious recipe. Thanks for sharing this and have a nice weekend, Richa.
Mamatha says
October 12, 2016 at 4:20 pmNice recipie! I added some cooked udon noodles. Very tasty! Thanks!
Frances says
October 25, 2016 at 12:29 pmThis 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
francie says
November 7, 2016 at 3:59 pmWhen does the tofu get added back to the sauce? Did I miss that?
Richa says
November 7, 2016 at 7:25 pmwith the sauce ingredients. updated
Susan says
November 24, 2016 at 9:30 amI 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!
Richa says
November 29, 2016 at 10:28 amAwesome!
Carol S. says
November 28, 2016 at 10:11 pmThis 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. It’s perfect every time, whatever veggies you use!
Gassho, Richa!
Juliette says
February 10, 2017 at 3:05 amWhat can you use instead of molasses please?
Richa says
February 13, 2017 at 10:59 amomit it or use maple syrup
Jonathan B. See says
March 19, 2017 at 4:14 amOne of different and amazing flavour is Hoisin Tofu Mushroom Stir Fry with from scratch Vegan Hoisin Sauce.I love it…
Nana says
September 6, 2017 at 4:53 amNice recipe =). Can i use apple vinegar instead of rice vinegar?
Richa says
September 7, 2017 at 11:17 pmyes
Michelle says
January 18, 2018 at 9:01 pmMade 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! 😄 Rest made exactly to recipe. So yummy!!
Richa says
January 18, 2018 at 10:00 pmawesome!
Tsuf says
November 16, 2018 at 10:40 amIt is soooooo good! I made it like 5 times now and I’m in love. Thank you so much for your amazing recipes!
Zach says
February 27, 2019 at 6:06 pmI made this recipe from the book sadly there is a mistake and it didn’t 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 I’m sure it will be delicious.
Richa says
February 27, 2019 at 7:04 pmah. 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.
Rebecca says
January 31, 2021 at 10:05 amThis is my absolute favorite stir fry sauce of all time. I’ve 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. It’s also really delicious with both crimini and shitaki mushrooms! Thank you for this recipe Richa! I’d give it 6 stars if I could!