This Tofu Stir-Fry with Broccolini and Shiitake Mushrooms is a quick, easy 30-minute weeknight dinner loaded with healthy vegetables! Vegan and GF adaptable! 

DELICIOUS Tofu Stir-Fry with Broccolini and mushrooms- a fast and easy weeknight dinner loaded up with healthy veggies and amazing flavor! | #tofustirfry #stirfry #broccoli #broccolini #vegan #weeknightdinner #veganstrifry #tofurecipes www.feastingathome.com

When life gets busy, stir-fry to the rescue!  It comes together so quickly and easily and in under 30 minutes, you’ll have something healthy on the table.  Bonus if you batch-make this recipe for jasmine rice ahead!

What I love about Tofu Stir Fry!

This Tofu Stir-Fry is highly adaptable. Use what veggies you have in the fridge. The sauce is 100% scratch-made. Keep it completely vegan or switch it up if you like and use shrimp or chicken. Lots of options here folks! Full of flavor, it feels so healthy and stress-free.

Tofu Stir Fry Ingredients

Ways to serve Tofu Stir Fry

DELICIOUS Tofu Stir-Fry with Broccolini and mushrooms- a fast and easy weeknight dinner loaded up with healthy veggies and amazing flavor! | #tofustirfry #stirfry #broccoli #broccolini #vegan #weeknightdinner #veganstrifry #tofurecipes www.feastingathome.com

I love this vegan tofu stir-fry, not only because it’s flavorful but because it’s just so quick and easy to make! Plus it feels healthy and light.

Tofu Stir Fry Cooking Tips

  1. Make the stir-fry sauce first.
  2. Prep the remaining ingredients and gather them by the stove; stir-fries are very quick to cook and you want everything near you!
  3. Use a wok or cast iron skillet.
  4. Turn the hood on!

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Sylvia

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Flavorful recipe for Tofu Stir-Fry with veggies!  A simple, vegan stir fry that 100 % made from scratch, easy, fast and delicious! 

Broccolini Shiitake Tofu Stir-Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 1x
  • Category: Main, stir fry, vegan
  • Method: stir fry
  • Cuisine: Chinese
  • Diet: Vegan

Description

Flavorful recipe for Tofu Stir-Fry with veggies!  A simple, vegan stir fry that 100 % made from scratch, easy, fast and delicious!


Ingredients

Units Scale
  • 8 ounces broccolini (or broccoli florets)
  • 1012 ounces extra firm or firm tofu- patted dry, cut into 1-inch cubes
  • 1 fat shallot, chopped
  • 5 garlic cloves- rough chopped
  • 8 ounces shiitake mushrooms, stems removed, sliced
  • 2 tablespoons high-heat oil, divided (avocado, peanut, or coconut)
  • 45 chilies de arbol (dried red chilies)
  • Optional Garnishes: Scallions, Peanut Chili Crunch, crushed peanuts or toasted cashews or almonds crispy shallots, sesame seeds

Stir Fry Sauce:


Instructions

 
  1. Place the broccolini in a steamer basket inside a medium pot with 1 inch of water. Bring to a boil. Cover, turn the heat down, and simmer for 5 minutes until broccolini is tender and crisp.  Turn heat off. Uncover. 
  2. At the same time, make the stir fry sauce ( whisk everything together in a small bowl).
  3. Chop the shallots and garlic and slice the mushrooms.
  4. Gather the rest of the ingredients together by the stove. 
  5. In a wok or cast iron skillet, heat the coconut oil over medium-high heat. When hot, *season the oil with a very generous 5-finger pinch of salt and a few twists of fresh cracked pepper.
  6. Add tofu (or chicken or shrimp) and brown all sides flipping and turning until most sides sides are golden and crispy, about 5-6 minutes. If it is sticking, make sure the pan is well-oiled, and let it develop a little golden crust before flipping. When it gets this “crust” it will naturally release itself from the pan- if it’s sticking, you may be flipping it prematurely. Set the tofu (or chicken or shrimp) aside.
  7. Add a little more coconut oil to the wok and heat. When hot, add shallot and garlic, stirring constantly until golden and fragrant, about 2 minutes. Add sliced shiitake mushrooms. Continue cooking turning heat to medium, stirring often until tender. Add dried chilies and optional nuts. Saute 1 minute.
  8. Add the stir-fry sauce. Using tongs, add the steamed broccolini and toss to coat. Add tofu, give a few stirs, coating all. Taste for salt; add more if necessary. Add chili paste for more heat. Divide among two bowls.
  9. Garnish with Peanut Chili Crunch,  crispy shallots, scallions or toasted sesame seeds
  10. Serve immediately. Garnish as you please- see options. Serve over rice, noodles, or on its own.

Notes

  1. Feel free to sub-thinly sliced chicken breast for the tofu. Cook it first according to the tofu directions, seasoning the oil first with salt and pepper. You can find sweetened black vinegar and crispy shallots at the Asian Market.

Nutrition

  • Serving Size: 1 cup ( not over rice)
  • Calories: 265
  • Sugar: 13.9 g
  • Sodium: 364.1 mg
  • Fat: 13.3 g
  • Saturated Fat: 6.5 g
  • Carbohydrates: 27.6 g
  • Fiber: 5.4 g
  • Protein: 13.8 g
  • Cholesterol: 0 mg

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Comments

  1. Hello. Love your recipes. So many of my meals are just rotations of your dishes. I come back here often for new inspiration. But I’m curious, why did you redirect your old Tofu with Broccolini and Mushrooms to this generic stirfry? I have the old recipe but the link now goes here, and I have to say, this one doesn’t seem as special as the original with the shallots and black vinegar.

    1. Hi Carolyn! this is the same exact recipe, no redirect, I just changed the title. We have another broccoli stir fry with tofu and the titles were confusing people. Maybe you were thinking of the other one?

      1. Hi Sylvia. I don’t mean to be contrarian, but the original recipe had black vinegar and shallots. You even have a note referring to the black vinegar but it’s not in the recipe. I’m glad I have your original, because it was fabulous and unique. But this recipe is different than that one.

        1. Oh, Ok! I see what you are saying now Carolyn, I think I must have simplified the recipe at some point when I changed the title. I will add more notes including the other ingredients. Traveling for a couple days, will update it soon!

  2. Black vinegar! Never tried. Now I love it. This recipe was a hit. I baked my tofu ahead and mixed it in with the broccolini and it was great.

  3. Used bok choi from the garden as that’s what I had on hand, and subbed chili garlic sauce…served over soba noodles, such a great lunch! Thanks for this delicious recipe!






  4. Delicious! I used tempeh instead of tofu (easier to brown) and put in the T of p-nut butter and it was really tasty. Thank you!






  5. This is a simple recipe – and very good! But the step/step pointless details for whatever reason got on my nerves as I was cooking bec it made me think the recipe was convoluted 😫😅 Ex: “gather the rest of the ingredients by the stove” Whaaa. Anyways, loved it!

    1. I put that there for new cooks- stir-frys cook so fast, and if you don’t have everything lined up ready to go by the stove- they burn quickly.

  6. Hi are the above nutrition facts for one serving of this dish as vegan? Or for both servings? Loved it with amino acids!!

  7. This is described as a VEGAN recipe. Honey is not vegan.
    We had this for dinner today with noodles. It was OK….. nothing special and not worth the faffing about with cooking, setting a side and so on.it needs more variety of flavourings. Relying only on garlic and chilli is not interesting enough. I will revert to standard stir frying, adding things in stages and some spices other than chilli.

    1. Hi Chris the honey is optional here. Things are added in stages- a pretty classic stir fry. I guess I’m sure what you mean? Sorry it wasn’t for you.

  8. I’ve made this twice now as it was so delicious! I’m not a huge fan of tofu so I left that out and tried the tip suggested in another comment of using peanut butter (crunchy) and the dish was absolutely wonderful. As I particularly like both broccolini and mushrooms this recipe will be become a fixture for me.






  9. What a great combination of flavors. We add a tablespoon or two of peanut butter to it and serve it over brown rice.






  10. This recipe has now become one of my favourite!!! Delicious. I added some peanut butter to the sauce and used white wine vinegar (with some agave syrup) – it turned out amazing!

    Thanks for your very useful newsletter!
    Silvia

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