• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Asian Vegan Recipes

    Hoisin Tofu Mushroom Stir Fry with from scratch Vegan Hoisin Sauce

    Published: Sep 7, 2016 · Modified: Jan 9, 2019 by Richa 49 Comments

    Jump to Recipe   Print Recipe

    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. 

    Jump to Recipe   

    Hoisin Tofu Mushroom Stir Fry with homemade Hoisin Sauce. Easy Weeknight Meal with crisped Tofu, crimini mushrooms, broccoli, peppers in from scratch Hoisin sauce. Serve over cooked grains. Vegan Gluten-free Recipe. | VeganRicha.com

    >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. | VeganRicha.com

    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.

    Hoisin Tofu Mushroom Stir Fry with homemade Hoisin Sauce. Easy Weeknight Meal with crisped Tofu, golden mushrooms, broccoli, peppers in from scratch Hoisin sauce. Serve over cooked grains. Vegan Gluten-free Recipe. | VeganRicha.com


    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 with homemade Hoisin Sauce. Easy Weeknight Meal with crisped Tofu, golden mushrooms, broccoli, peppers in from scratch Hoisin sauce. Serve over cooked grains. Vegan Gluten-free Recipe. | VeganRicha.com #glutenfree #veganricha #vegan
    Print Recipe
    4.94 from 15 votes

    Hoisin Tofu Mushroom Stir Fry

    Hoisin Tofu Mushroom Stir Fry with homemade Hoisin Sauce. Easy Weeknight Meal with crisped Tofu, golden mushrooms, broccoli, peppers in from scratch Hoisin sauce. Serve over cooked grains. Vegan Gluten-free Recipe.
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Main
    Cuisine: Chinese
    Servings: 2
    Calories: 319kcal
    Author: Vegan Richa

    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

    Press the Tofu:
    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 Facts
    Hoisin Tofu Mushroom Stir Fry
    Amount Per Serving
    Calories 319 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 2g13%
    Sodium 699mg30%
    Potassium 953mg27%
    Carbohydrates 29g10%
    Fiber 2g8%
    Sugar 15g17%
    Protein 18g36%
    Vitamin A 1240IU25%
    Vitamin C 49mg59%
    Calcium 82mg8%
    Iron 2.8mg16%
    * Percent Daily Values are based on a 2000 calorie diet.

    Hoisin Tofu Mushroom Stir Fry with homemade Hoisin Sauce. Easy Weeknight Meal with crisped Tofu, golden mushrooms, broccoli, peppers in from scratch Hoisin sauce. Serve over cooked grains. Vegan Gluten-free Recipe. | VeganRicha.com

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Vegan Carrot Halwa Gajar Halwa Recipe
    Spiced Lentil Chard Soup – Hariyali Dal »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Karolina

      May 14, 2021 at 10:49 am

      5 stars
      I love it! It’s delicious 😍 thanks a lot for your wonderful recipes!

      Reply
      • Vegan Richa Support

        May 15, 2021 at 10:31 am

        thank you kindly

        Reply
      • Karolina

        May 17, 2021 at 8:12 am

        I just wanted to add, that I made this dish three times in just four days. Even my dad who is a meat lover really liked it. I think I will cook it many many times more 🙂 The richness of flavor is just perfect 🙂

        Reply
    2. Becky

      March 17, 2021 at 7:20 pm

      5 stars
      Made this tonight and added in cauliflower, carrots and orange pepper along with the mushrooms and tofu. I can’t 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 isn’t overpowering. I made it just as it is written as I’m not a great cook and I’m scared to change recipes! That’s why Richa’s recipes are great, because they are easy to make for novices but still taste like a pro made it! High five (stars) 🙂

      Reply
    3. Rebecca

      January 31, 2021 at 10:05 am

      5 stars
      This 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!

      Reply
    4. Zach

      February 27, 2019 at 6:06 pm

      5 stars
      I 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.

      Reply
      • Richa

        February 27, 2019 at 7:04 pm

        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.

        Reply
    5. Tsuf

      November 16, 2018 at 10:40 am

      5 stars
      It is soooooo good! I made it like 5 times now and I’m in love. Thank you so much for your amazing recipes!

      Reply
    6. Michelle

      January 18, 2018 at 9:01 pm

      5 stars
      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! 😄 Rest made exactly to recipe. So yummy!!

      Reply
      • Richa

        January 18, 2018 at 10:00 pm

        awesome!

        Reply
    7. Nana

      September 06, 2017 at 4:53 am

      Nice recipe =). Can i use apple vinegar instead of rice vinegar?

      Reply
      • Richa

        September 07, 2017 at 11:17 pm

        yes

        Reply
    8. Jonathan B. See

      March 19, 2017 at 4:14 am

      5 stars
      One of different and amazing flavour is Hoisin Tofu Mushroom Stir Fry with from scratch Vegan Hoisin Sauce.I love it…

      Reply
    9. Juliette

      February 10, 2017 at 3:05 am

      What can you use instead of molasses please?

      Reply
      • Richa

        February 13, 2017 at 10:59 am

        omit it or use maple syrup

        Reply
    10. Carol S.

      November 28, 2016 at 10:11 pm

      5 stars
      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. It’s perfect every time, whatever veggies you use!

      Gassho, Richa!

      Reply
    11. Susan

      November 24, 2016 at 9:30 am

      5 stars
      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!

      Reply
      • Richa

        November 29, 2016 at 10:28 am

        Awesome!

        Reply
    12. francie

      November 07, 2016 at 3:59 pm

      When does the tofu get added back to the sauce? Did I miss that?

      Reply
      • Richa

        November 07, 2016 at 7:25 pm

        with the sauce ingredients. updated

        Reply
    13. Frances

      October 25, 2016 at 12:29 pm

      5 stars
      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

      Reply
    14. Mamatha

      October 12, 2016 at 4:20 pm

      5 stars
      Nice recipie! I added some cooked udon noodles. Very tasty! Thanks!

      Reply
    15. Sabrina Zaragoza

      October 08, 2016 at 9:38 pm

      Great idea and nice picture. This is a healthy and nutritious recipe. Thanks for sharing this and have a nice weekend, Richa.

      Reply
    16. Saffron

      September 24, 2016 at 10:05 am

      5 stars
      Great recipe! Will make again! Added a lot of extra veg 2-3 cups vs. suggested 1 cup and still plenty saucy.

      Reply
    17. Pen Orcas

      September 18, 2016 at 2:00 pm

      Made this up tonight ..excellent nice flavour loved the homemade hoisin sauce.

      Reply
    18. Patricia

      September 16, 2016 at 2:20 pm

      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!

      Reply
      • Richa

        September 16, 2016 at 4:27 pm

        Thats Awesome! so glad it turned out well! I love that Srilankan curry too. and of course coconut chutney any time of the day.

        Reply
    19. Janette

      September 14, 2016 at 7:59 pm

      This looks fantastic! I will be making this for lunch to take to work next week. Thank you for such great recipes and info.

      Reply
    20. Mae

      September 13, 2016 at 10:48 pm

      4 stars
      I 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!

      Reply
      • Richa

        September 13, 2016 at 11:23 pm

        Awesome!

        Reply
    21. Cassie

      September 13, 2016 at 2:21 pm

      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!

      Reply
    22. Falguni Dalal

      September 13, 2016 at 11:49 am

      5 stars
      This 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.

      Reply
      • Richa

        September 13, 2016 at 12:22 pm

        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.

        Reply
        • dee

          May 04, 2017 at 11:46 am

          Do you think tahini could work in place of the nut butter?

          Reply
          • Richa

            May 04, 2017 at 10:11 pm

            sunbutter would work better.

            Reply
    23. Pat C.Wilson

      September 12, 2016 at 10:36 pm

      it’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

      Reply
    24. Donna

      September 11, 2016 at 1:39 pm

      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.

      Reply
      • Richa

        September 11, 2016 at 10:18 pm

        Thank you Donna! <3

        Reply
    25. maryellen

      September 11, 2016 at 7:01 am

      5 stars
      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.

      Reply
      • Richa

        September 11, 2016 at 11:42 am

        Awesome! so glad you all loved it!

        Reply
    26. The Wooden Spoon

      September 09, 2016 at 6:53 am

      This looks amazing- I’m going to have to try this.

      Reply
    27. Archana

      September 08, 2016 at 7:59 pm

      Delicious recipe and beautiful pictures~

      Reply
    28. Shell

      September 08, 2016 at 4:21 pm

      How long will the hoisin sauce last in fridge?

      Reply
      • Richa

        September 08, 2016 at 5:05 pm

        A week. The vinegar will lose some of the flavor as it sits, so i wouldnt keep it too long.

        Reply
    29. Honey

      September 07, 2016 at 6:00 pm

      Looks awesome! I never buy bottled hoisin sauce anymore as i don’t like the ingredients, so this is perfect! Definitely trying this one out!

      Reply
      • Richa

        September 08, 2016 at 5:06 pm

        Thanks!

        Reply
    30. SUE

      September 07, 2016 at 2:07 pm

      This looks delicious. And we are all about stir-fries lately. Thanks for the recipe!!

      Reply
      • Richa

        September 08, 2016 at 5:06 pm

        Thank you Sue!

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa