Easy Tofu and Mushroom Stir-Fry
Listen, we’ve all been there. Scrolling through recipes, thinking, ‘Who has time to juggle tofu, five kinds of mushrooms, and a sauce that needs to simmer for an hour?
That’s why we’re going for a no-fuss 25-minute tofu and mushrooms dish today. Just a handful of ingredients and one pan are all you need.
And needless to say, it’s without animal ingredients. 😊
📝 Ingredient Notes
Before we get into my quick 25-minute dish, let’s touch on the ingredients.
Yeah, I’m using 11 of them, but trust me, each one is absolutely necessary. So, if you can, keep ’em all in the mix.
Olive oil: The golden liquid that gives depth to our sauté.
Onion: For that essential aromatic base.
Garlic: Adding a punch of earthy goodness.
Paprika: For a subtle smoky undertone.
Cumin: A hint of spice, a lot of flavor.
Black Pepper: For that gentle kick and added depth.
Soy Sauce: Umami in liquid form.
Mushrooms: The meaty, earthy backbone of our dish.
Tofu: Our protein-packed star.
Coconut Milk: For a touch of tropical richness.
Lime Juice: A splash to elevate and brighten.
👨🏻🍳 Making This Tofu and Mushrooms Recipe
So you’re here to whip up a mouthwatering Tofu and Mushroom dish in just 25 minutes?
Trust me, it’s totally doable, and you’re gonna love the end result.
Press that Tofu
First off, grab your tofu and press it for 10 minutes. This will help the tofu soak up the flavors we’ll add later. While the tofu’s doing its thing, move on to the next steps.
Clean Those Mushrooms
Let’s talk mushrooms. If you’re in a hurry, a quick rinse will do. But if you’ve got an extra minute, wipe ’em down with a damp cloth for a more robust flavor.
Sauté the Basics
You don’t have to wait for the tofu to be done pressing. Dice up some onion and garlic and throw them into a pan with olive oil. Sauté until they’re soft and translucent.
Spice It Up
Now comes the fun part. Toss in paprika, cumin, and black pepper. Stir for 30 seconds to let the spices bloom and make friends with the onions and garlic.
Add the Liquid Gold
Pour in some soy sauce. This will deglaze the pan, scraping up all those tasty bits.
Throw in the mushrooms
Next, chuck in your cleaned mushrooms and let them mingle. Close the lid and simmer on low heat for 10 minutes to unleash that umami goodness.
Tofu, Meet Pan
By now your tofu should be good to go. Dice it into cubes and throw it in with the mushrooms.
Sauté the tofu and mushrooms until they develop an even, golden hue. You’ll need to keep the temperature high to achieve this.
The Coconut Milk Finale
Pour in just enough coconut milk to cover the base of the pan. Let everything simmer and soak up the flavors.
The Final Stir-fry
Keep things moving for another 5 minutes. The coconut milk will gradually evaporate, leaving a creamy texture behind.
Oh, and don’t forget to add the zestiness of the lime.
Let It Rest
Turn off the heat and let the dish sit for 10 minutes before serving. This gives all the flavors time to really settle in.
And there you have it! A delectable Tofu and Mushroom dish, all wrapped up in 25 minutes or less.
💡 What I’ve Discovered Making This Recipe
I’ve attempted to make this quick recipe three times.
On my second attempt at this recipe, the dish fell short of my initial success.
The flavors felt disjointed, with the coconut milk standing out rather than blending in harmoniously as it did the first time.
Moreover, the tofu and mushrooms lacked that satisfying crispiness, making the dish less compelling. Surprisingly, I hadn’t altered any ingredients or their proportions; everything was the same.
I’ve learned what made the difference the third time around.
I believe it was the cooking temperature. Using my electric stove set between levels 8 and 9, I achieved a much more vibrant dish.
Not only did the tofu and mushrooms turn beautifully golden and crisp, but the flavors also melded perfectly, recreating the magic of my first attempt.
💬 Frequently Asked Questions
Is it possible to sub any of the spices?
While it might be tempting to tweak the spice blend, sticking to the specified measurements of paprika, cumin, and black pepper gave me a well-balanced flavor profile.
Why is pressing the tofu important?
Pressing the tofu helps it absorb flavors better. Think of it as prepping the canvas before painting. I press mine for about 10 minutes, though there are others that recommend pressing it for longer than that.
Is wiping the mushrooms better than rinsing them?
Cleaning the mushrooms with a damp cloth, or even a dry cloth, gives a better result because since they are porous, mushrooms absorb water quickly and this affects their cooking and consequently their taste and texture.
Do I need to use coconut milk?
The coconut milk adds a tropical richness that complements the other flavors. However, if you’re not a fan, you could experiment, for example, with a vegan alternative to cream.
Why let the dish rest a bit after cooking?
Letting the dish sit for 10 minutes allows the flavors to meld, creating a more harmonious result. Plus, you don’t want to eat it too hot, otherwise you won’t be able to fully experience the flavors.
Easy Tofu and Mushroom Stir-Fry
Ingredients
- 3 tbsp olive oil
- 1 onion minced
- 1 garlic minced
- 1 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp black pepper
- 2 tbsps soy sauce
- 250 grams mushrooms finely sliced
- 250 grams tofu diced into cubes
- 1/2 cup coconut milk
- 1 pinch of salt
- juice of 1/4 lime
Instructions
- In a pan, sauté diced onion and minced garlic in olive oil until soft and translucent.
- Add paprika, cumin, and black pepper; stir for 30 seconds.
- Add soy sauce to pan to lift stuck bits and introduce umami.
- Throw in the mushrooms, cover, and simmer on low heat for 10 minutes.
- Dice pressed tofu into cubes and add to the pan.
- Sauté tofu and mushrooms until golden, keeping temperature high.
- Add just enough to cover the base of the pan and simmer.
- Stir for 5 more minutes until the coconut milk evaporates, leaving a creamy texture. Don't forget to add the lime juice to add that much appreciated zestiness.
- Turn off the heat and let the dish rest for 10 minutes before serving.
Video
Notes
- It’s delicious with plain rice and tomato salad.
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