This tofu stir-fry is what happens when a weeknight dinner checks every box: fast, deeply savory, and endlessly adaptable. Crisp-edged cubes of tofu meet caramelized mushrooms, scallions, and ginger in a glossy soy-based sauce that clings to every bite. It’s a smart pantry-friendly meal—and, according to several readers, repeat-worthy.
Commenters call this “a lazy, easy staple” and “the best recipe for using up that block of tofu in the back of your chiller.” Many riff on it with whatever vegetables they have around—bok choy, zucchini, snap peas, red bell pepper—and love how well it holds up as leftovers (though plenty admit to finishing all four servings in one go). Serve it over rice, cauliflower rice, or noodles to catch every drop of sauce.
Tips for making tofu stir-fry
Press the tofu: If you have 15 extra minutes, press the tofu between paper towels, weighed down with a baking sheet and a couple of cans. Removing excess moisture helps it brown and develop a thin, crispy coating that clings to the sauce.
Brown boldly: Cook the mushrooms until they’re deeply caramelized and let the tofu sit undisturbed until it forms a crust. Stir-fry doesn’t mean constant stirring—color equals flavor.
Use the right pan: A nonstick skillet makes flipping the tofu easier, but a well-seasoned cast-iron pan works too. If your tofu sticks, the pan likely wasn’t hot enough (or oiled enough). Working with stainless steel? Heat the oil until you see wisps of smoke rise for the surest success.
Treat this recipe as a template: Add bok choy, snap peas, zucchini (salt and drain it first), or a handful of spinach. Swap rice vinegar for black vinegar, Shaoxing for mirin or sake (or even dry vermouth), or finish the sauce with a drizzle of sesame oil.
What you’ll need
Measuring Spoons
$10 At Bon Appétit Market
Chef's Knife
$34.53 At Amazon
Cutting Board
$10 At IKEA
Paper Towels
$13.45 At Amazon
Medium Bowl
$17 At Amazon
Wooden Spoon
$7 At Amazon
Small Bowl
$15 At Amazon
Spoon
$24.69 At Amazon
Large Skillet
$74 At Amazon
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
1
1
6
1
1½
½
3
2
2
2
Need to make a substitution?
Preparation
Step 1
Stir-fries are all about cooking quickly and over high heat, so the key to success is prepping your ingredients beforehand so you’re ready to go. Place one 14-oz. block extra-firm tofu, drained, cut into 1x¼" pieces, on a paper towel–lined plate. Place another paper towel on top and press to absorb excess water.
Step 2
Remove any dirt from 1 lb. mixed mushrooms (such as maitake, shiitake, oyster, button, and/or crimini) with a damp paper towel and tear into 1" pieces.
→ The key to crispy mushrooms? Never wash them.
Step 3
Trim root ends from 6 scallions; discard. Slice scallions crosswise into 1" pieces. Peel one 2" piece ginger with a spoon and thinly slice crosswise.
Step 4
Transfer tofu to a medium bowl. Sprinkle 1½ tsp. cornstarch, ½ tsp. crushed red pepper flakes, and a pinch of kosher salt over, then drizzle with 1 Tbsp. low-sodium soy sauce and gently mix with a spoon to coat tofu.
Step 5
Stir together 2 Tbsp. seasoned rice vinegar, 2 Tbsp. Shaoxing wine (Chinese rice wine) or mirin, and remaining 2 Tbsp. low-sodium soy sauce in a small bowl; set rice vinegar mixture aside.
Step 6
Heat 1 Tbsp. vegetable oil in a large skillet, preferably nonstick, over medium-high until shimmering. Cook mushrooms, scallions, and ginger, tossing often, until mushrooms and scallions are browned in spots and mushrooms are tender, 5–7 minutes. Season lightly with salt and transfer to another medium bowl.
Step 7
Heat remaining 1 Tbsp. vegetable oil in same skillet over high until shimmering. Arrange seasoned tofu in pan in a single layer and cook, undisturbed, until golden brown underneath, about 2 minutes. Add a little more oil if pan is dry or tofu is sticking, then turn pieces and cook, undisturbed, until golden brown underneath, about 2 minutes. (If your skillet isn’t nonstick, you might need to loosen tofu by scraping skillet with a spatula.)
Step 8
Return mushroom mixture to pan and add reserved rice vinegar mixture. Cook, tossing and stirring often, until sauce is thickened and ingredients are coated, about 30 seconds. (Sauce will thicken as it cools, so skew a touch too saucy.) Remove pan from heat. Taste stir-fry and season with more salt if needed.
Step 9
Serve stir-fry over steamed white rice, topped with toasted sesame seeds.
Editor’s note: This tofu stir-fry recipe was first published online in December 2017; it was retested in 2026 and updated for style. Head this way for more of our favorite recipes with mushrooms →