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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!
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.
Ingredients
Tofu and Mushrooms
- 1 lb extra firm tofu see notes
- 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
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
Cornstarch Slurry
- 1 tbsp corn starch
- 2 tbsp room temperature water
To Serve
- Steamed rice
- Sesame seeds for topping
Instructions
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.
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.
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 while hot.
TO SERVE
- I placed mine on a bowl of steamed rice. Garnish with sesame seeds, if desired. Enjoy!
WATCH Video
Notes
PRE-PACKAGED FRIED TOFU
- I used 300g pre-packaged fried tofu to save on time from frying extra firm tofu.
NUTRITIONAL INFO
Serving: 1serving (tofu) | Calories: 367kcal | Carbohydrates: 40g | Protein: 22g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 1501mg | Potassium: 801mg | Fiber: 4g | Sugar: 25g | Vitamin A: 1984IU | Vitamin C: 81mg | Calcium: 118mg | Iron: 4mg
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This Post Has 15 Comments
Another great one! Next time I will use a bit less sugar. I also feel like Sichuan Pepper would go great with this, I will try it next time : )
Hey Niklas, Sichuan pepper sounds like a plan! Lemme know if you get to try it out again ◡̈ Thanks!
It was indeed a plan, tasted great 🙂
Thanks Niklas! ◡̈
Fantastic. Followed recipe almost exactly and it was One of my best ever. Was worried would be too hot but it wasnt The directions for preparing tofu and mushrooms should be followed exactly.
I substituted soy sauce and dried shitaki for mushroom soy sauce. I’m buying cookbook – can’t wait to try more. Thx
Thanks so much Steve, really appreciate it. And glad you gave this recipe a try! ◡̈
Thank You Jeeca. My family really enjoyed this dish. i only use 1.5 table spoon of dark sugar. I think 3 would be very sweet.
Very good tofu dish! A lot of times tofu recipes are very dry to me, but this was a great ratio of sauce. I had to make a lot of adjustments b/c of what I had on hand – still turned out great.
Hey Meri, thanks for giving it a try! Glad it turned out well 🙂
The receipe is perfect, i really love it! I love to eat tofu so much and this receipe was the best! I always follow you in instagram because my.wife love your recipes!
Aw thank you so much! 🤎
Absolutely yummy! I am not the cook in the family but I wanted to start introducing some vegan options into our diet. This recipe was easy to follow, simple to make and we ate it all up! My husband, who once said of a vegetarian dish I cooked “it’s good but it would be better with meat in it” raved about it, went back for seconds and thirds and suggested it was something we could serve guests (when and if we be people over for dinner). We had it without a starch and next time might throw in some broccoli just to beef up the veggie content. Thank you!
Hey Linda! Made me really happy reading this. Thanks so much for giving this recipe a try and sharing it with your family!
Great recipe – came together quickly and the sauce was perfect.
Hey Angela, I’m so glad you liked it 🙂