Wok Sauteed Mushrooms and Tofu Recipe

Name: Wok Sauteed Mushrooms and Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (14 ounces) firm tofu, drained; 2/3 cup vegetable broth; 1 1/2 tablespoon hoisin sauce; 1/2 teaspoon sesame oil; 2 tablespoons cooking oil; 1 leek (1-inch diameter), white part only, cut into 1/4-inch-thick rounds; 1 serrano or jalapeno chili pepper, thinly sliced; 1/2 pound small white button mushrooms, halved; 1/2 pound portobello mushrooms, sliced into 1-inch squares; 6 medium fresh shiitake mushrooms, stems discarded, quartered; 1 1/2 teaspoon cornstarch dissolved in 1 tablespoon water

Servings: persons

1 package (14 ounces) firm tofu, drained
2/3 cup vegetable broth
1 1/2 tablespoon hoisin sauce
1/2 teaspoon sesame oil
2 tablespoons cooking oil
1 leek (1-inch diameter), white part only, cut into 1/4-inch-thick rounds
1 serrano or jalapeno chili pepper, thinly sliced
1/2 pound small white button mushrooms, halved
1/2 pound portobello mushrooms, sliced into 1-inch squares
6 medium fresh shiitake mushrooms, stems discarded, quartered
1 1/2 teaspoon cornstarch dissolved in 1 tablespoon water

1
Cut tofu in half horizontally to make 2 pieces, each about 3/4-inch thick.
2
With a 2-inch biscuit cutter, cut 6 rounds from each half to make a total of 12 rounds.
3
In a bowl combine 2/3 cup vegetable broth, 1 1/2 tablespoon hoisin sauce and 1/2 teaspoon sesame oil.
4
Place a non-stick frying pan over medium heat until hot.
5
Add 1 tablespoon cooking oil, swirling to coat sides.
6
Add tofu and cook, turning once, until golden brown, about 1 1/2 minutes on each side.
7
Remove pan from heat.
8
Place a wok over high heat until hot.
9
Add remaining 1 tablespoon oil, swirling to coat sides.
10
Add leek, chili pepper and all mushrooms.
11
Stir-fry for 1 minute.
12
Add sauce.
13
Reduce heat to low, cover and simmer until mushrooms are tender, about 5 minutes.
14
Add cornstarch solution.
15
Cook, stirring, until sauce boils and thickens.
16
To serve, arrange tofu in a circle around the edge of a serving platter.
17
Place mushroom mixture in the center.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 package (14 ounces) firm tofu, drained, 2/3 cup vegetable broth, 1 1/2 tablespoon hoisin sauce, 1/2 teaspoon sesame oil, and more.

Yes, Wok Sauteed Mushrooms and Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wok Sauteed Mushrooms and Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions