This tofu broccoli mushroom stir fry is super quick and easy to make. Tofu and veggies are topped with a flavorful sweet and savory sauce. It’s the perfect weeknight dinner as it only needs about 10 minutes of actual cooking time.
This stir fry uses ingredients that I always have on hand. My fridge is never without tofu and various vegetables and you can throw in whatever veggies you have. The sauce ingredients are ones that I always have in my pantry or fridge.
A stir fry is super customizable too. Not only can you switch up the veggies, but if you don’t have tofu you could add a can of rinsed chickpeas.
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Tofu is a great way to add protein in this dish. If you need more recipes with tofu, try my air fryer tofu katsu and my tofu vegetable curry.
Why You’ll Love Tofu Veggie Stir Fry
- Super quick and easy: This stir fry only takes about 10 minutes to cook and maybe another 10 minutes of prep time. It’s faster than getting takeout!
- Great to use up veggies: This is a great dish to make when you have a lot of vegetables in the fridge that you’re afraid are going to go bad. Just cut them up and throw them in.
Ingredient Notes
- Tofu: Make sure you use extra-firm tofu so that it doesn’t crumble.
- Vegetable broth: Use your favorite packaged broth or your own homemade vegetable broth.
- Broccoli: Cut the broccoli in similarly sized florets so they cook evenly.
- Onion: I usually use a yellow onion but you can use any kind you have.
- Mushrooms: I often use regular white button mushrooms in this recipe but you can use any kind you’d like.
Love mushrooms? Try out my mushroom jerky or mushroom quinoa recipes.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
- You can add pretty much any veggie to this stir fry. I love adding bell pepper strips, baby corn and water chestnuts.
- If you want this to have some real spice, you can add more red pepper flakes or add about a teaspoon or more of sriracha.
- Love garlic? Instead of the garlic powder add 1-2 minced garlic cloves.
How To Make Tofu Broccoli Mushroom Stir Fry
Step 1: First, make the sauce. Combine all the sauce ingredients in a mason jar. Add the lid and shake until well mixed and set aside. Do not add the sauce to the pan.
Step 2: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add in the onions and broccoli and cook for 5 minutes, stirring occasionally.
Step 3: Add in the other tablespoon of olive oil and the mushrooms to the broccoli and onions and continue to sauté for another 3 minutes. Add a dash of salt and pepper.
Step 4: Add in the tofu and cook for another minute, stirring gently. Pour the stir fry sauce into the pan with the veggies. Cook 1-2 minutes, stirring occasionally, or until the sauce has thickened.
Step 5: Taste and add some salt and pepper if needed. Serve over rice (optional). You can also optionally top with a sprinkling of sesame seeds or red pepper flakes for more spice.
Expert Tips
- If you want softer veggies, add a couple tablespoons of water, cover with a lid, and steam for 1-2 minutes. Do this before adding the tofu or sauce.
- Add any kind of veggies you want to this stir fry. Bell peppers, baby corn, water chestnuts or any others would work!
- When making the sauce, if you don't have a mason jar you can also just whisk the ingredients in a bowl.
Serving Suggestions
I highly recommend serving this over your favorite kind of rice. It also tastes great on its own or over pasta.
Recipe and Storage FAQs
Once the stir fry is cooled, put it in an airtight container and in the fridge. It will last for up to 5 days.
Instead of soy sauce, use tamari which is gluten-free. All other ingredients are already gluten-free although you should always check the packages.
Yes, all ingredients in this recipe are naturally vegan.
I highly recommend it. If you use just regular firm tofu, it will crumble as you cook it.
Pressing the tofu releases liquid which will then help the tofu absorb more marinade. If you are short on time, it’s fine to skip this step as the sauce will add enough flavor.
As written, the tofu in this recipe isn’t crispy. If that’s what you’re looking for I recommend air frying the tofu cubes until you get the crispy consistency.
More Veggie Dinner Recipes
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Recipe
Tofu Broccoli Mushroom Stir Fry
Ingredients
Stir Fry Sauce
- ½ cup vegetable broth
- ¼ cup low sodium soy sauce
- 2 tablespoon rice vinegar
- 2 tablespoon brown sugar
- 4 teaspoon corn starch
- 1 tablespoon sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- pinch red pepper flakes
Tofu and Veggies
- 2 tablespoon olive oil
- 1 onion, sliced
- 1 broccoli crown, cut into florets
- 6 oz. mushrooms, sliced
- 14 oz. extra-firm tofu, pressed and cubed
- salt and pepper
Instructions
- First, make the sauce. Combine all the sauce ingredients in a mason jar. Add the lid and shake until well mixed and set aside. Do not add the sauce to the pan. If you don't have a mason jar you can also just whisk the ingredients in a bowl.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add in the onions and broccoli and cook for 5 minutes, stirring occasionally.
- Add in the other tablespoon of olive oil and the mushrooms to the broccoli and onions and continue to sauté for another 3 minutes.
- Add in the tofu and cook for another minute, stirring gently.
- Pour the stir fry sauce into the pan with the veggies. Cook 1-2 minutes, stirring occasionally, or until the sauce has thickened. Taste and add some salt and pepper if needed.
- Serve over rice (optional). You can also optionally top with a sprinkling of sesame seeds or red pepper flakes for more spice. Once cooled, store any leftovers in an airtight container. It keeps in the fridge for up to 5 days.
Equipment
- Large skillet
- Cutting board
- Mason jar with lid
Notes
- If you want softer veggies, add a couple tablespoons of water, cover with a lid, and steam for 1-2 minutes. Do this before adding the tofu or sauce.
- Add any kind of veggies you want to this stir fry. Bell peppers, baby corn, water chestnuts or any others would work!
- I highly recommend serving this stir fry over rice.
Jen says
This is my go-to dish when I don’t have time to cook. So easy and quick to make. It’s done in less time that grabbing takeout.