Tofu and Mushrooms in a Sweet Soy Sauce

This is a very simple yet hearty tofu and mushroom recipe. The tofu and mushrooms are cooked down in a sweet soy sauce with scallions, chiles, garlic, and ginger. You only need a few key ingredients to make this dish and enjoy with steamed rice or noodles for a really satisfying meal. 

THIS TOFU AND MUSHROOMS IN SWEET SOY SAUCE RECIPE IS

• Easy to make
• Really versatile
• Great for batch cooking - you can also add in other vegetables of your choice!
• Perfect with rice for a satisfying meal

INGREDIENTS YOU'LL NEED

You'll find the full detailed recipe in the card below!

TOFU AND MUSHROOMS

• 1 lb extra firm tofu (see recipe notes below)
• 3.5 oz shiitake mushrooms
• 1 tbsp neutral cooking oil
• 1/2 small white onion sliced
• 2 scallions halved then sliced into 2” thick pieces (white and green parts separated)
• 1 small red bell pepper sliced
• 1 green or red chili optional for heat
• 1 tsp minced ginger
• 2 cloves garlic minced

FOR THE SWEET SOY SAUCE

• 2 tbsp soy sauce
• 2 tsp dark mushroom soy sauce
• 1/4 cup water
• 3 tbsp brown sugar adjust according to desired sweetness
• 1 tbsp Shaoxing wine
• 1-2 tsp chili oil
• Dash white pepper

CORN STARCH SLURRY

• 1 tbsp corn starch
• 2 tbsp room temperature water

TO SERVE

• Steamed rice
• Sesame seeds for topping

HOW TO MAKE THIS RECIPE

PREPARE THE TOFU

• If using regular extra firm tofu, press the tofu to draw out extra moisture. I like to wrap mine in some paper towels and placing a heavy weighted surface on top.
• Slice the tofu in cubes or any shape of your choice.
• Pan fry or deep fry the tofu until golden brown on all sides.
• If using pre-packaged fried tofu, simply drain any excess liquid or water. You can slice the tofu into smaller pieces like I did.
• Set the tofu aside.

PREPARE THE MUSHROOMS

• Thinly slice the shiitake mushrooms.
• If using other mushrooms, feel free to slice or separate these.
• Heat a large wok or skillet over medium heat.
• Once hot, place the sliced mushrooms. Leave untouched for 2-3 minutes on each side until lightly brown around the edges. I like to do this to draw out excess moisture from the mushrooms. It also gives the mushrooms that extra ‘bite’.
• Set the mushrooms aside.

SWEET SOY SAUCE

• Meanwhile, prepare the sauce. In a bowl, mix all the ingredients together. You’re free to adjust the seasonings depending on your preferred taste.

COOKING

• Heat the same large wok or skillet over medium heat.
• Once hot, add the oil.
• Sauté the onions and white parts of the green onions. Once translucent and tender, add the chili (if using) and bell pepper.
• Cook for 1-2 minutes before adding the ginger and garlic. Sauté until aromatic, 30 seconds to 1 minute.
• Add the fried tofu and mushrooms back into the wok/skillet with the aromatics.
• Pour the sauce into the tofu and mushrooms.
• Leave over medium heat to come to a gentle simmer.

CORN STARCH SLURRY

• Meanwhile, prepare the corn starch slurry by mixing together the corn starch and water.

TO FINISH

• Once the sauce comes to a bowl, lower the heat.
• Pour the corn starch slurry into the tofu and mushrooms.
• Mix until the sauce starts to thicken.
• Add the green parts of the green onion.
• Finish with sesame oil, if desired.
• Taste the mushrooms and tofu and season to taste, if needed.

SERVE AND ENJOY!

• I placed mine on a bowl of steamed rice. Garnish with sesame seeds, if desired. Enjoy!

MORE TOFU RECIPES YOU'LL LOVE

You can also check out my other vegan tofu recipes here or down below:

Check out my tips on how to store tofu

• Shredded Tofu 'Bulgogi’
• Kung Pao Tofu
• Pineapple Cashew Tofu Stir-Fry
• Crispy Salt and Pepper Tofu
• Black Pepper Tofu Steaks
• Tofu "Chicken" Teriyaki
• Korean Spicy Braised Tofu

Looking for more Vegan Asian recipes?

You can get a copy of my cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!

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