Crisp at the edges and tender through the middle, Hoisin Tofu Mushroom Stir Fry is a vegan, vegetarian Chinese main made with soy sauce, molasses, and smooth peanut butter or almond butter in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Yield: 2
- Category: Main Course
- Cuisine: Chinese
Ingredients
Quick Hoisin Sauce:
- 3 tbsp soy sauce (use tamari to make gluten-free)
- 1 tsp molasses
- 2 tbsp smooth peanut butter or almond butter
- 2 tsp rice vinegar
- 1/2 tsp toasted sesame oil
- 3/4 tsp garlic powder
- 1 tbsp sugar or sweetener of choice
- a generous dash of black pepper
Hoisin Tofu Mushroom stir fry:
- 2 tsp oil
- 14 oz tofu (pressed and cubed)
- 6 to 8 oz sliced crimini (or white mushrooms)
- 3 cloves of garlic (finely chopped)
- 1/4 to 1/2 tsp red pepper flakes
- 1/2 to 1 cup other veggies
- 3/4 cup water (divided)
- 1 tsp cornstarch or other starch
Method
- Heat oil in a skillet over medium heat. Add pressed tofu and cook until golden on most sides. 5 to 7 mins.
- Remove tofu from pan. Add mushrooms, garlic, a pinch of salt and pepper flakes and cook until golden on some sides. 6 to 8 mins.
- Add in the broccolini, peppers or other veggies and mix in.
- Add the sauce ingredients, 1/2 cup water and crisped tofu and mix in. Bring to a boil. use the spatula to mix the almond butter in. You can blend the ingredients before adding for easy mixing. You can also add a little miso for additional pungent flavor.
- Mix starch in the remaining 1/4 cup water and add to the skillet. Simmer until the sauce thickens. 3 to 4 mins. Taste and adjust salt, sweet, heat and mix in. Serve over cooked rice or other grains.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
