Tofu and Shiitake Stir-Fry
Prep time
Cook time
Total time
An amazing stir-fry that delicious enough to serve to guests and easy enough for tonight's supper.
Recipe type: Lunch or Dinner
Cuisine: Asian
Serves: 4
  • 2 tablespoons sunflower oil (canola or coconut oils would work just as well)
  • 14 ounces extra-firm tofu, drained and chopped into bite-sized pieces
  • 3½ cups finely chopped cabbage
  • 10 shiitake mushrooms (I used dried mushrooms, rehydrated according to package instructions)
  • ½ cup carrots, julienned (about 1 large carrot)
  • ¼ cup onion, thinly sliced
  • 1 cup green beans (I used frozen.)
  • 2 tablespoons soy sauce (or more, to taste)
  • 2 tablespoons water (use the water from your rehydrated mushrooms for added flavor)
  • 1 teaspoon cornstarch
  • 1 teaspoon sriracha
  • 1 clove garlic, minced
  • 1 teaspoon ground ginger (or fresh minced)
  • 1 teaspoon sesame oil
  • 1 teaspoon cane sugar
  • salt to taste
  1. In a large wok or skillet, heat sunflower oil on medium-high just long enough for your tofu to be chopped. Add tofu to wok, salt, and fry, turning every 30-60 seconds, just until tofu is golden brown on all sides.
  2. When tofu is fried to your liking, remove it from the wok, and set aside.
  3. Add remaining vegetables (cabbage, shiitake mushrooms, carrots, onion, and green beans) to wok on medium-high heat, using remaining oil from tofu and a splash or two of water to cook vegetables until just softened.
  4. While vegetables are cooking, mix soy sauce, water, cornstarch, sriracha, garlic, ginger, sesame oil, and sugar in a small bowl.
  5. When vegetables are cooked/softened to your preference, add your liquid/cornstarch mixture and tofu to the wok, and toss together.
  6. Taste your vegetables, and add more soy sauce to your preference.
  7. Serve hot over steamed rice or quinoa. Dinner is served!
This recipe adapted/inspired by the Vegetarian Times' Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy:
Recipe by Vegan Yumminess at