We loved this Stir-Fried Marinated Tofu and Mushrooms and this easy stir-fry might end up being one of your favorite tofu recipes! And the step of marinating the tofu takes this tofu and mushrooms to a whole new level of flavor.

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Square image of Stir-Fried Marinated Tofu with Mushrooms shown on serving plate with chopsticks.

For anyone who likes tofu and mushrooms, this delicious Stir-Fried and Marinated Tofu with Mushrooms is going to be a winner! And this recipe is something you can enjoy for a low-carb meal if you have a moderate serving with the rest of the plate filled with something like 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 where the tofu is pressed and then fried. If you like firmer chewy tofu, you could skip the marinating step, but the marinated tofu has so much great flavor that I recommend trying it!

What ingredients do you need? 

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What kind of tofu did we use for this marinated tofu?

We used extra firm tofu that was well-drained for the marinated tofu and mushrooms.

What kind of mushrooms did we use for this tofu and mushrooms?

We used brown Cremini Mushrooms (sometimes called Baby Bella.) But any kind of mushroom you prefer will be fine for this recipe.

How can you make marinated tofu and mushrooms lower in carbs?

This Stir-Fried and Marinated Tofu with Mushrooms has about 8 net carbs per serving. The highest-carb ingredient here is the Hoisin Sauce. You could replace that with soy sauce or a low-carb stir-fry sauce if you wanted to make this a bit lower in carbs.

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

How to Make Stir-Fried Marinated Tofu and Mushrooms:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Cut the extra-firm tofu into 1 inch cubes.
  2. Mix the soy sauce, rice vinegar, sesame oil, and red pepper flakes. Put tofu into a zip-loc bag and add the marinade, and marinate the tofu for 30 minutes. (You can skip the marinating if you want chewier tofu but it does add a lot of flavor.)
  3. After 30 minutes, let the tofu drain well. Catch the marinade and mix in the sweetener and hoisin sauce.
  4. Cut the mushrooms in pieces close in size to the tofu.
  5. Heat the wok over high heat; then add 1 tablespoon of oil and heat until shimmery.
  6. Add the sliced garlic and ginger and cook just until fragrant; discard garlic and ginger.
  7. 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.
  8. 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.
  9. Add the tofu back into wok with the mushrooms.
  10. 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.
  11. Add the sliced green onions and cook 1 minute more.
  12. Serve Stir-Fried Marinated Tofu and Mushrooms hot, with some stir-fried vegetables on the side if desired!

Stir-Fried Marinated Tofu and Mushrooms on serving plate with chopsticks and striped background.

More Meatless Recipes with Tofu:

Stir-Fried Marinated Tofu and Mushrooms
Yield: 4 servings

Stir-Fried Marinated Tofu and Mushrooms

Prep Time 25 minutes
Cook Time 17 minutes
Total Time 42 minutes

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

Ingredients

  • 14 oz. extra firm tofu, drained well
  • 5 T soy sauce (see notes)
  • 1 T rice vinegar
  • 1 tsp. sesame oil
  • pinch red pepper flakes
  • 1 lb. fresh Cremini mushrooms, cut in quarters or smaller
  • 1 T sweetener of your choice (see notes)
  • 1 T Hoisin sauce (see notes)
  • 2 T peanut oil, divided
  • 3 slices fresh ginger root and 3 sliced garlic cloves (for seasoning the oil)
  • 1/2 cup diagonal sliced green onions

Instructions

  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 (affiliate link), 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

Use Gluten-Free Soy Sauce (affiliate link) and Gluten-Free Hoisin Sauce (affiliate link) if needed.

I would use Monkfruit Sweetener for this recipe, but use any sweetener you'd like.

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.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 235Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 1181mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 16g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

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

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:

The Hoisin Sauce in this recipe adds a little sugar, but the amount per serving is very small, and tofu is low in carbs, so this should be suitable for low-carb diet plans; see tips above for making a version that’s even lower in carbs. Tofu is a limited food for the original South Beach Diet, but since Stir-Fried Marinated Tofu and Mushrooms contains other low-carb ingredients like mushrooms, you can have a bigger serving, but it might be phase 2 or 3 for the South Beach Diet.

Find More Recipes Like This One:
Use Stir-Fry Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe
This recipe was posted in 2013. It was last updated with more information in 2023.

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