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Hoisin Tofu Mushroom Stir Fry with from scratch Vegan Hoisin Sauce

September 7, 2016 By Richa 45 Comments

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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. 

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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
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4.93 from 13 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

Filed Under: Asian Vegan Recipes, gluten free, main course Tagged With: chinese, vegan, video



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  1. SUE says

    September 7, 2016 at 2:07 pm

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

    Reply
    • Richa says

      September 8, 2016 at 5:06 pm

      Thank you Sue!

      Reply
  2. Honey says

    September 7, 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 says

      September 8, 2016 at 5:06 pm

      Thanks!

      Reply
  3. Shell says

    September 8, 2016 at 4:21 pm

    How long will the hoisin sauce last in fridge?

    Reply
    • Richa says

      September 8, 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
  4. Archana says

    September 8, 2016 at 7:59 pm

    Delicious recipe and beautiful pictures~

    Reply
  5. The Wooden Spoon says

    September 9, 2016 at 6:53 am

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

    Reply
  6. maryellen says

    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 says

      September 11, 2016 at 11:42 am

      Awesome! so glad you all loved it!

      Reply
  7. Donna says

    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 says

      September 11, 2016 at 10:18 pm

      Thank you Donna! <3

      Reply
  8. Pat C.Wilson says

    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
  9. Falguni Dalal says

    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 says

      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 says

        May 4, 2017 at 11:46 am

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

        Reply
        • Richa says

          May 4, 2017 at 10:11 pm

          sunbutter would work better.

          Reply
  10. Cassie says

    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
  11. Mae says

    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 says

      September 13, 2016 at 11:23 pm

      Awesome!

      Reply
  12. Janette says

    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
  13. Patricia says

    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 says

      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
  14. Pen Orcas says

    September 18, 2016 at 2:00 pm

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

    Reply
  15. Saffron says

    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
  16. Sabrina Zaragoza says

    October 8, 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
  17. Mamatha says

    October 12, 2016 at 4:20 pm

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

    Reply
  18. Frances says

    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
  19. francie says

    November 7, 2016 at 3:59 pm

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

    Reply
    • Richa says

      November 7, 2016 at 7:25 pm

      with the sauce ingredients. updated

      Reply
  20. Susan says

    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 says

      November 29, 2016 at 10:28 am

      Awesome!

      Reply
  21. Carol S. says

    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
  22. Juliette says

    February 10, 2017 at 3:05 am

    What can you use instead of molasses please?

    Reply
    • Richa says

      February 13, 2017 at 10:59 am

      omit it or use maple syrup

      Reply
  23. Jonathan B. See says

    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
  24. Nana says

    September 6, 2017 at 4:53 am

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

    Reply
    • Richa says

      September 7, 2017 at 11:17 pm

      yes

      Reply
  25. Michelle says

    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 says

      January 18, 2018 at 10:00 pm

      awesome!

      Reply
  26. Tsuf says

    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
  27. Zach says

    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 says

      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
  28. Rebecca says

    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

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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. Read more about me and the blog...

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