Are you tired of eating the same old bland stir-fry dishes? Look no further because this easy tofu broccoli mushroom stir fry recipe is here to add some excitement to your dinner routine.
Packed with Asian-inspired flavors, crispy tofu, crunchy broccoli, and tender mushrooms, this healthy vegan dish is delicious and ready in under 30 minutes.
My kids loved this as much as the pineapple tofu stir fry recipe. This tofu stir-fry recipe goes well with plain white rice or even noodles for a heartier meal.
It's also a great option for meal prep as it reheats well and can be packed in containers for lunch on the go.
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Why I love this
- Quick and easy prep
- Easily customizable with your favorite vegetables such as red bell pepper, bok choy etc.
- It's a great source of protein.
- The sauce ingredients are all bursting with flavors.
- Perfect for vegans and vegetarians
- Versatile - can be served with rice or noodles.
- A great option for meal prep
Ingredients
- Extra firm tofu drained and pressed.
- Peanut butter
- Tamari or dark soy sauce
- Rice vinegar
- Broccoli florets
- Mushrooms
- Bell peppers
- Fresh ginger and garlic
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Begin by cutting the tofu into cubes. Press the tofu to remove excess water. I place the tofu in between paper towels and place a heavy object, like a cast iron skillet, on top for about 20 minutes.
In a small bowl, mix together peanut butter, tamari or dark soy sauce, and rice vinegar. Set aside.
Heat a large skillet or large wok over high heat. Add some olive or avocado oil and then add bite-sized pieces of tofu.
Cook until they turn crispy golden brown, stirring occasionally.
Remove the tofu from the skillet and set it aside on parchment paper.
Alternatively, air fry the tofu at 370 F for 10 minutes. I prefer using an air fryer as it makes the tofu extra crispy.
In the same skillet, add some more oil if needed, and add the ginger and garlic.
Cook on medium-high heat for about 30 seconds until fragrant.
Add bell peppers, mushrooms, and broccoli to the skillet. Cook for a few minutes over medium heat until the vegetables are tender.
Add red chili flakes and black pepper and continue to sauté for 2-3 minutes.
Pour the peanut sauce mixture and stir well to get an even mix.
Add the cooked tofu pieces back into the skillet and stir to combine with the vegetables and sauce.
Add roasted sesame seeds. Cook for an additional 1-2 minutes until heated through.
Serve hot over rice or noodles for a delicious dinner option that the whole family will enjoy!
Top Tips
- When cooking tofu, press it well to remove excess water. This will ensure your tofu gets extra crispy when frying.
- Feel free to play around with the vegetables in this recipe. Snow peas, carrots, or baby corn would all work great in this stir-fry.
- You can easily adjust the level of heat in this dish by adding some red pepper flakes or sliced fresh chilies to taste.
- Avoid using soft tofu as it can fall apart when you mix them with the veggies.
Storage
This tofu broccoli mushroom stir fry can be stored in an airtight container in the fridge for 3-4 days. To reheat, simply microwave or heat on the stove until warmed through. It's also great as leftovers for lunch the next day!
Serving suggestion
This dish is delicious on its own but can also be served with a side of steamed jasmine rice, brown rice or noodles for a heartier meal.
You can also add some chopped peanuts or cashews for extra crunch and protein.
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📖 Recipe
Easy Tofu Broccoli Mushroom Stir Fry
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 pound broccoli - or two small heads (cut into florets)
- 8 oz white mushrooms - diced
- 16 oz tofu - firm - two packs
- 1 green bell pepper - diced
- 2 tablespoon tamari - or dark soy sauce
- 2 tablespoon rice vinegar
- 2 teaspoon red chili flakes
- ¾ teaspoon ground black pepper
- 2 garlic cloves - minced
- 1 teaspoon ginger - grated
- 1 tablespoon olive oil
- ½ teaspoon sesame - roasted
- salt to taste
- 1 tablespoon peanut butter
Instructions
- Press the tofu to remove excess water. I place the tofu in between paper towels and place a heavy object, like a cast iron skillet, on top for about 20 minutes.16 oz tofu
- In a small bowl, mix together peanut butter, tamari or dark soy sauce, and rice vinegar. Set aside.2 tablespoon tamari, 2 tablespoon rice vinegar, 1 tablespoon peanut butter
- Heat a large skillet or large wok over high heat. Add some olive or avocado oil and then add bite-sized pieces of tofu.
- Cook until they turn crispy golden brown, stirring occasionally.
- Remove the tofu from the skillet and set it aside on parchment paper.
- Alternatively, air fry the tofu at 370 F for 10 minutes. I prefer using an air fryer as it makes the tofu extra crispy.
- In the same skillet, add some more oil if needed, and add the ginger and garlic.2 garlic cloves, 1 tablespoon olive oil, 1 teaspoon ginger
- Cook on medium-high heat for about 30 seconds until fragrant.
- Add bell peppers, mushrooms, and broccoli to the skillet. Cook for a few minutes over medium heat until the vegetables are tender.2 pound broccoli, 1 green bell pepper, 8 oz white mushrooms
- Add red chili flakes and black pepper and continue to sauté for 2-3 minutes.2 teaspoon red chili flakes, ¾ teaspoon ground black pepper
- Pour in the peanut sauce mixture and stir well to get an even mix.salt to taste
- Add the cooked tofu pieces back into the skillet and stir to combine with the vegetables and sauce.
- Add roasted sesame seeds. Cook for an additional 1-2 minutes until heated through.½ teaspoon sesame
- Serve hot over rice or noodles for a delicious dinner option that the whole family will enjoy!
Notes
- When cooking tofu, press it well to remove excess water. This will ensure your tofu gets extra crispy when frying.
- Feel free to play around with the vegetables in this recipe. Snow peas, carrots, or baby corn would all work great in this stir-fry.
- You can easily adjust the level of heat in this dish by adding some red pepper flakes or sliced fresh chilies to taste.
- Avoid using soft tofu as it can fall apart when you mix them with the veggies.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Ken says
This stir fry was so delicious 😋 had to keep coming back for seconds. 😋
Uma Raghupathi says
Thank you Ken.