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    Shiitake and Tofu Vegan Stir-Fry

    clock-icon30 minutes
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    Author
    Pixicook editorial team

    A delicious vegan stir-fry featuring shiitake mushrooms and tofu with a savory sauce and aromatic spices.

    Ingredients for Shiitake and Tofu Vegan Stir-Fry

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Shiitake Mushrooms, stems removed and caps diced

    0 oz

    Substitute chevron-down

    Water

    cups

    Substitute chevron-down

    Soft Tofu, cut into 1-inch cubes

    0 oz

    Substitute chevron-down

    Salt, for boiling water

    to taste

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Dried Hot Red Peppers, small

    each

    Substitute chevron-down

    Fermented Black Beans, rinsed

    tablespoons

    Substitute chevron-down

    Fermented Spicy Broad Bean Paste, doubanjiang

    tablespoons

    Substitute chevron-down

    Minced Garlic

    teaspoons

    Substitute chevron-down

    Grated Ginger

    tablespoons

    Substitute chevron-down

    Soy Sauce

    teaspoons

    Substitute chevron-down

    Toasted Sesame Oil

    teaspoons

    Substitute chevron-down

    Sichuan Pepper, finely ground

    teaspoons

    Substitute chevron-down

    Cornstarch, dissolved in 3 tablespoons cold water

    tablespoons

    Substitute chevron-down

    Slivered Scallions, white and green parts

    cups

    Substitute chevron-down

    Cilantro Sprigs

    to garnish

    Substitute chevron-down

    How to Make Shiitake and Tofu Vegan Stir-Fry

    1. Mushroom Broth Prep

    Simmer the removed shiitake mushroom stems in 2 cups water for 15 minutes. Strain to reserve the broth and discard the stems.

    2. Tofu Prep

    Place cubed tofu in a bowl and cover with boiling salted water. Allow it to steep for 15 minutes, then carefully drain.

    3. Aromatics and Mushrooms

    Heat vegetable oil in a wok or wide skillet over medium heat. Add red peppers, black beans, and bean paste, cooking for about 1 minute until fragrant. Stir in garlic and ginger until they begin to sizzle, then add diced mushroom caps, soy sauce, sesame oil, and Sichuan pepper.

    4. Broth and Tofu Simmer

    Pour in 1.5 cups of the prepared mushroom broth. Gently cook the mixture for 2 minutes. Add tofu cubes, gently shaking the pan to distribute the sauce, avoiding smashing the tofu.

    5. Thickening the Sauce

    Drizzle the cornstarch mixture into the pan, gently swirling to incorporate. Simmer for an additional 2 minutes until the sauce thickens. If needed, adjust the consistency with a bit more mushroom broth.

    6. Plating

    Transfer the stir-fry to a serving bowl or platter. Sprinkle with slivered scallions and garnish with cilantro sprigs.


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