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If you have a bit of extra time before making this stir-fry recipe, press the whole block of tofu between two layers of paper towels, weighted down with a couple of large cans, for 15 minutes. Removing that excess water helps the tofu get extra crispy as it cooks.
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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
Yield
4 servings
Ingredients
1
1
6
1
1½
½
3
2
2
2
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.
Step 2
Cut 14-oz. block of tofu into 1xÂĽ" pieces. Place pieces on a paper-towel lined plate and press a paper towel over top of pieces to absorb excess water.
Step 3
Remove any dirt from 1 lb. mushrooms with a damp paper towel and tear into 1" pieces.
→ The key to crispy mushrooms? Never wash them.
Step 4
Trim root ends of 6 scallions, then slice them crosswise into 1" pieces.
Step 5
Peel 2-inch piece ginger with a spoon and thinly slice crosswise.
Step 6
Toss tofu, 1½ tsp. cornstarch, ½ tsp. red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl.
Step 7
Stir 2 Tbsp. vinegar, 2 Tbsp. wine, and remaining 2 Tbsp. soy sauce in a small bowl.
Step 8
Heat 1 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. When oil is shimmering and slides quickly across surface of pan, add mushrooms, scallions, and ginger and cook, 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 9
Heat 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add tofu mixture and arrange in a single layer in skillet. Cook, undisturbed, until tofu is browned on first side, about 2 minutes. Add a touch more oil if skillet is very dry or tofu is sticking, then turn pieces and continue to cook, undisturbed again, until second side is browned, about a minute or two longer. If your skillet isn’t nonstick, you might need to loosen the tofu by scraping skillet with a spatula.
Step 10
Add wine mixture and mushroom mixture back to skillet. Cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat. Taste and season with salt, if needed.
Step 11
Serve stir-fry over rice. Top with sesame seeds.
Leave a Review
Reviews (102)
Back to TopReally delicious. Couldn't resist adding bok choy and some baby spinach. Definitely a winner
Anonymous
NJ
12/14/2017
I just made it. Is delicious. I also added bok Choy!!!
Sandi G.
Gibsons B.C.
1/12/2018
Very good recipe, really awesome flavors. Non stick pan is absolutely the way to go for this stir fry.
inkpotstockpot
Boston, MA
12/13/2018
boy choy is a GREAT addition idea! also, it's missing garlic and dried red chilies -- too much reliance on red pepper flakes IMO. but i'm dying to add this to my go-tos.
hollis5
Vero Beach, FL
1/26/2019
So good and comes together super quickly!
Anonymous
3/6/2019
This is going to become a lazy easy staple. I added earth balance to the mushrooms and let me tell ya...buttery works. I love the idea of bok choy too. This will definitely be made again and again. Super good.
Anonymous
Portland, OR
4/8/2019
Excellent! No notes.
Anonymous
Columbia, SC
8/19/2019