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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

Tofu Stir-Fry with Broccolini and Mushrooms


Flavorful recipe for Tofu Stir-Fry with Broccolini and Mushrooms – this can also be made with shrimp or chicken -simple, flavorful vegan and gluten free, fast and easy!


Units Scale
  • 8 ounces broccolini (or broccoli)
  • 810 ounces tofu- patted dry, cubed ( or chicken or shrimp)
  • 1 fat shallot- thinly sliced
  • 5 garlic cloves- rough chopped
  • 8 ounces shiitake mushrooms, stems removed, sliced (or use button or cremini)
  • 12 tablespoons coconut oil or peanut oil
  • Salt and Pepper
  • 45 chilies de arbol (dried red chilies)
  • 2 tablespoons– chopped peanuts or cashews (optional)
  • 2 tablespoons sweetened black vinegar (or sub rice wine vinegar with a teaspoon honey or sugar if vegan)
  • 2 tablespoons soy sauce (or GF Braggs liquid Amino Acids)
  • 2 tablespoons water

Garnish-  PEANUT CHILI CRUNCH,  crispy shallots, scallions, sesame seeds



  1. Place broccolini in a steamer basket, inside a medium pot with 1 inch water. Bring to a boil. Cover, turn heat down and simmer 5 minutes. Turn heat off. Uncover.
  2. At the same time chop the shallots, garlic and slice the mushrooms.
  3. Gather the rest of the ingredients together by the stove.
  4. In a wok or cast iron skillet, heat the coconut oil over medium high heat. When hot, season the oil with a generous 5 finger pinch of salt and fresh cracked pepper.
  5. 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 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.
  6. 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.
  7. Add vinegar, soy and water. Stir. 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. Divide among two bowls.
  8. Garnish with Peanut Chili Crunch,  crispy shallots, scallions or toasted sesame seeds.
  9. Serve immediately.


  1. Notes: 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.


  • Serving Size: -using 2 Tble Coconut oil, no nuts
  • Calories: 359
  • Sugar: 7.4 g
  • Sodium: 489.6 mg
  • Fat: 21.2 g
  • Saturated Fat: 12.3 g
  • Carbohydrates: 28.3 g
  • Fiber: 8.1 g
  • Protein: 20.6 g
  • Cholesterol: 0 mg

Keywords: vegan stir-fry, broccoli stir-fry, tofu stir-fry, broccoli and tofu recipes, vegan broccoli recipes, broccolini recipes, tofu broccoli,