Tofu Stir-Fry With Mushrooms

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.

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.

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.

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.

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.

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.

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.)

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.

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 →