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Stir-Fried Marinated Tofu and Mushrooms

We loved this Stir-Fried Marinated Tofu and Mushrooms and it’s low-carb, gluten-free, dairy-free, and vegan; use the Diet-Type Index to find more recipes like this one.

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Stir-Fried Marinated Tofu and Mushrooms found on KalynsKitchen.com

For anyone who likes tofu and mushrooms, this delicious Stir-Fried and Marinated Tofu with Mushrooms is something you can enjoy for the a low-carb meal if you have a moderate serving with the rest of the plate filled with something like World’s Easiest Garlicky Green Beans Stir Fry. This recipe calls for marinating the tofu before frying it in the hot wok, a technique which makes the tofu slightly softer than a recipe like this one where the tofu is pressed and then fried. If you like firmer chewy tofu, you could skip the marinating step.

This stir-fried tofu and mushrooms is my weekly Meatless Monday post, and this tasty tofu dish is actually vegan as long as the Hoisin Sauce you use is vegan.

Stir-Fried Marinated Tofu and Mushrooms found on KalynsKitchen.com

Cut the extra-firm tofu into 1 inch cubes. Mix the soy sauce, rice vinegar, sesame oil, and red pepper flakes and marinate the tofu for 30 minutes. (Skip the marinating if you want chewier tofu.) After 30 minutes, let the tofu drain well. Catch the marinade and mix in the agave nectar and hoisin sauce. Cut the mushrooms in pieces close in size to the tofu.

Heat the wok over high heat; then add 1 tablespoon of oil and heat until shimmery. Add the sliced garlic and ginger and cook just until fragrant; discard garlic and ginger. Lower heat to medium-high, immediately add tofu and cook, turning often, until it’s well browned, about 5-7 minutes. Watch carefully; we got some pieces a little dark. Remove tofu, turn heat to high, add the rest of the oil, add mushrooms, and cook until they are cooked through and all liquid has evaporated, about 4-5 minutes.

Add the tofu back into wok with the mushrooms. Add the marinade mixture with the added ingredients, lower heat to medium high, and cook, stirring, until all the ingredients are slightly glazed and the mixture has partly evaporated and thickened, about 2-3 minutes. Add the sliced green onions and cook 1 minute more.

Stir-Fried Marinated Tofu and Mushrooms found on KalynsKitchen.com

Serve Stir-Fried Marinated Tofu and Mushrooms hot, with some stir-fried vegetables on the side if desired!

More Meatless Recipes with Tofu:

Spicy Vegan Peanut Butter Tofu with Sriracha ~ Kalyn’s Kitchen
Pistachio-Crusted Tofu ~ Fat Free Vegan Kitchen
Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil  ~ Kalyn’s Kitchen
General Tso’s Tofu ~ Appetite for China
Stir-Fried Tofu with Scallions, Garlic, Ginger, and Soy Sauce ~ Kalyn’s Kitchen

Stir-Fried Marinated Tofu and Mushrooms

We loved this Stir-Fried Marinated Tofu and Mushrooms, it was perfect for a weeknight meal!

Ingredients:

  • 14 oz. extra firm tofu, drained well
  • 5 T soy sauce (gluten-free if needed)
  • 1 T rice vinegar
  • 1 tsp. sesame oil
  • pinch red pepper flakes
  • 1 lb. fresh Crimini (Baby Bella) mushrooms, cut in quarters (or smaller if they’re very large)
  • 1 T agave nectar
  • 1 T Hoisin sauce (gluten-free if needed)
  • 1 T + 1 T peanut oil
  • 3-4 slices fresh ginger root and 2-3 sliced garlic cloves (for seasoning the oil)
  • 1/2 cup diagonal sliced green onions

 

Directions:

  1. Remove tofu from the package and let it drain well in a colander.
  2. Cut drained tofu into cubes about 1 inch square.
  3. Mix the soy sauce, rice vinegar, sesame oil, and red pepper flakes and marinate the tofu for 30 minutes in a ziploc bag or plastic container. (Skip the marinating if you want chewier tofu.)
  4. While tofu marinates cut the mushrooms into quarters (or pieces close in size to the tofu.)
  5. After 30 minutes, let the tofu drain well in a colander placed over a bowl to catch the marinade.
  6.  Mix in the agave nectar and hoisin sauce with the reserved marinade to make the sauce.
  7. Heat the wok over high heat; then add 1 tablespoon of oil and heat until it looks shimmery.
  8. Add the sliced garlic and ginger and cook just until fragrant; discard garlic and ginger.
  9. Lower heat to medium-high, immediately add tofu and cook, turning often, until it’s well browned, about 5-7 minutes.   Watch it carefully.  (Lift the pan off the heat for a minute if you can’t keep up with turning the tofu.)
  10. Remove tofu, turn heat to high, add the rest of the oil, add mushrooms, and cook until they’re cooked through and all liquid has evaporated, about 4-5 minutes.
  11. Add the tofu back into wok with the mushrooms.
  12. Add the sauce mixture, lower heat to medium high, and cook, stirring, until all the ingredients are slightly glazed and the mixture has partly evaporated and thickened, about 2-3 minutes.
  13. Add the sliced green onions and cook 1 minute more.

Notes:

Equipment: 
If you don’t have a wok, you can make this in a large well-seasoned or non-stick frying pan.

Recipe adapted from Bon Appetit, January 2004.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tofu is a limited food for the South Beach Diet, but since this Stir-Fried Marinated Tofu and Mushrooms contains other low-glycemic and low ingredients like mushrooms, you can have a little more. The Hoisin Sauce and agave in this recipe add a little sugar, but the amount per serving is very small, and tofu is very low in carbs, so this should be suitable for most low-carb diet plans but it might be phase 2 or 3 for the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for Stir-Fried Marinated Tofu and Mushrooms, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Stir-Fried Marinated Tofu and Mushrooms found on KalynsKitchen.com

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13 comments on “Stir-Fried Marinated Tofu and Mushrooms”

  1. I love your Meatless Monday recipes and can't wait to try this one. One of your previous tofu dishes with peanut butter and Sriracha has become a family favorite! Thank you for the healthy and delicious posts.

  2. You know I love me some tofu!! This sounds like such a tasty sauce for it!

  3. This looks so good! There is really nothing like well-seasoned tofu. I'm sure this recipe could convert a few people who think they don't like it. Thanks for the link to my recipe!

  4. I rarely cook with tofu, but this recipe makes me want to! Looks so good. Thanks for recipe, love your blog!

  5. So simple, yet I never really think about marinating the tofu before I cook it. This is going on my Meatless Monday to-do list.

  6. Thanks everyone! I have really become a tofu fan.

  7. Any suggestions for what to use instead of agave nectar? I'm fine with 'regular' sugars, but have no real interest in tracking down specialty products.

  8. I'd use honey if you don't want to use Agave.

  9. I made this tonight and it was super yummy!! Thank you for a great new recipe!.

  10. So glad you enjoyed it!

  11. I made this tonight… SO YUMMY!!!

  12. Made this today for lunch. Served it over some organic brown rice and millet ramen. I didn’t have green onions so i added some frozen peas.

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