This pan-fried tofu stir fry, featuring shredded tofu for an eggy and soft texture, brings a taste reminiscent of your favorite Chinese takeout. With the addition of roasted broccoli and crispy shiitakes, it’s an easy and healthy weeknight dinner and perfect comfort food!
Savor the flavors of Chinese takeout in your kitchen in less than 45 minutes! This vegan tofu stir fry recipe combines tofu with an egg-like softness, complemented by crispy roasted broccoli and savory shiitake mushrooms. The tofu marinade strikes the perfect balance of savory, sweet, tangy, salty, and umami, infusing rich flavors and textures throughout the dish.
Not only is this vegan stir fry recipe delicious and straightforward, but it’s also incredibly versatile. Feel free to substitute tofu with tempeh or your preferred vegan protein, and customize it with your favorite vegetables. If rice isn’t your thing, opt for noodles or your favorite base. The beauty of this stir-fry is that it can be tweaked as much as you like so you can have as much or as little variety as you prefer. Add this recipe to your high-protein vegan dinner ideas!
If you love tofu and are looking for more ideas on how to use it, be sure to check out more of my vegan comfort food recipes like Vegan Mapo Tofu, Sambal Tofu With Bok Choy, Fire Noodles With Crispy Tofu, Chinese Five Spice Tofu, Quick and Easy Carrot-Ginger Tofu, and Sweet and Sticky Cashew Tofu. These tofu recipes have great ways to add more vegan protein to your dinners and are packed with flavor!
Why You’ll Love This Tofu Stir Fry With Broccoli And Shiitakes Recipe
Your dinner plans just got more interesting with this eggy pan-fried tofu stir fry. It’s a dish that combines texture, taste, and adaptability, effortlessly fitting into any weeknight dinner plan. It’s an easy weeknight tofu dinner. It may just become your next go-to dish! If offers:
A Fresh Take on Comfort Food: This vegan eggy pan-fried tofu stir fry is comfort food with a twist. The shredded tofu creates a nice, soft texture that’s a welcome change from the usual stir fry fare.
Straightforward Yet Flavorful: The beauty of this recipe lies in its simplicity and depth of flavor. The tofu, with its egg-like softness, pairs perfectly with the crispness of the roasted broccoli and shiitakes, offering a satisfying contrast. Shredding tofu, a technique created by the brilliant Heidi Swanson of 101 Cookbooks), is such a game changer when it comes to creating new textures with tofu. This shredded tofu technique is a game changer!
The marinade, which offers a perfect balance of salty, sweet, and umami, easily ties everything together.
Customizable to Suit Your Taste: One of the best parts about this stir fry is its adaptability. Whether you’re swapping tofu for tempeh, mixing in different vegetables, or serving it over noodles instead of rice, this recipe still works. It’s perfect for those nights when you want something delicious but are also looking to use up what’s in your fridge.
Easy to Prep and Clean Up: Use the “Clean As You Go” technique for an organized, stress-free cooking experience. Once you follow this, you won’t be overwhelmed with a sink full of dirty dishes to deal with after your dinner!
The ingredients for this Chinese-takeout-style tofu recipe are relatively easy to find, and may already be in your fridge and pantry. Let’s go over some of them, and what they do in this recipe!
Mirin: This sweet Japanese rice wine is a key ingredient that adds a subtle sweetness and depth to the dish. It not only balances the savory notes but also brings a slight acidity that enhances the overall flavor profile.
Toasted Sesame Oil: With its rich, nutty flavor, toasted sesame oil is essential for adding a depth of flavor. It complements the other ingredients and imparts warmth and complexity to the dish, elevating the overall taste.
Soy Sauce: Soy sauce is crucial for its umami richness and balanced saltiness. It ties together the diverse flavors in the dish, creating a savory and satisfying quality.
Grated Ginger: Fresh ginger brings a zesty, spicy note to the recipe, cutting through the richness of other ingredients. Its fresh and aromatic qualities provide a lift to the dish, and smells so good!
Rice Wine Vinegar: This vinegar contributes a mild acidity, which brightens the overall flavor profile. Its subtle tanginess helps balance out the sweetness of the mirin.
MSG (Optional): While optional, MSG can enhance the umami taste of the dish, adding an extra layer of savory flavor that deepens the overall taste experience.
Firm Tofu: Shredded to mimic an eggy texture, firm tofu is the star protein of this dish. This plant-based protein absorbs the flavors of the marinade well and provides a satisfying, hearty element to the stir fry. There’s no need to press it, making it even easier to prep! If you’d like to swap the tofu out, there’s a list of substitutions further down in the article.
Broccoli Florets: Adding both a crunch and a fresh, earthy flavor, broccoli florets provide a contrast in texture and a burst of color, making the dish visually appealing as well as delicious. For more vegetables that would work here, keep reading to find a list below.
Shiitake Caps: These mushrooms offer a meaty texture and a rich, earthy flavor that complements the other ingredients. They add a depth of flavor and heartiness to the dish, enhancing its overall savory profile. More mushroom options are suggested below.
Scallions: The mild, oniony crunch of scallions freshens up the dish. They not only add a burst of flavor but also provide a vibrant color contrast that makes the dish more enticing.
Sesame Seeds (for garnish): Sesame seeds bring a subtle nuttiness and a nice crunch to the dish and it also makes it look really pretty!
How To Make This Pan-Fried Tofu Recipe
This recipe is super easy, and perfect for weeknight dinners, even on busy days. It can be made in less than 45 minutes! Here’s what you do:
Step 1: Make the Marinade
In a small bowl, mix together the mirin, toasted sesame oil, soy sauce, grated ginger, rice wine vinegar, and MSG (if using). Give it a sniff (ahhh!) It’s going to taste even better.
Step 2: Roast the Broccoli and Mushrooms
Preheat your oven to 425°F (220°C). Toss the broccoli florets with 1 tablespoon of oil and spread them on a parchment-lined baking sheet.
Do the same with the shiitake mushrooms, using another tablespoon of oil and a separate baking sheet or cast iron pan.
Bake the broccoli and mushrooms for about 15 minutes or until just a bit charred. You just want a bit of char, but take care to avoid burning them. Flip them and bake for another 5 minutes until they’re nicely charred in spots.
Step 3: Cook the Tofu
Heat a large non-stick skillet over medium-high heat. After it’s heated, add 1 tablespoon of oil. Carefully add the shredded tofu to the skillet. Be careful as it might sputter.
Let the tofu cook, stirring occasionally, until most of the moisture has evaporated. This should take about 5-6 minutes.
Once the tofu is a bit dried out and has a little color around the edges, pour the marinade into the skillet. Stir it, then add the white parts of the scallions.
Continue cooking for a few more minutes, allowing the marinade to reduce and coat the tofu, stirring occasionally.
And that’s it! Serve the tofu over a bed of rice, topped with the roasted broccoli and shiitakes, and garnish with the green parts of the scallions and some sesame seeds.
How To Customize This Vegan Stir Fry Recipe
This recipe is super customizable. If you’d like to swap out the vegan protein, vegetables, or mushrooms, below are some options to consider.
To swap out the tofu, you can try:
If you’d like to swap out the broccoli or omit the mushrooms, some great choices are:
- Baby Corn
- Bell Peppers
- Bok Choy
- Green Beans
- Snow Peas
Use any of these mushrooms in place of shiitakes if you’d like.
To help you master this vegan eggy pan-fried tofu stir fry, here are some recipe tips that will ensure your Chinese takeout style tofu dish turns out flavorful, well-textured, and visually appealing every time:
Produce Prep: Cut your vegetables uniformly. This not only ensures they cook evenly but also makes your stir fry look professionally made.
Tofu Texture: Shredding the tofu gives it an ‘eggy’ texture. For the best results, use firm tofu and avoid pressing it too much, as you want to retain some moisture.
High Heat Cooking: Make sure your pan is hot before you start cooking your tofu to help develop a perfect sear.
Stir Sparingly: Resist the urge to constantly stir the tofu. Allowing it to sit in the pan for a minute or two before stirring helps in developing caramelization and crispy edges.
Serving Suggestion: Serve the stir fry immediately for the best texture and flavor. If you do reheat leftovers, do so in a hot pan and not the microwave to reduce the vegetables from going limp. This Vegan Crab Rangoon recipe makes a perfect appetizer to go with this dish!
How To Store Leftovers
Even though the texture of this eggy pan-fried tofu stir fry will change a bit when stored, it will still taste great, making it a good option for leftovers. Here are some tips for storing your leftovers effectively:
- Separate Components: Keep the tofu, vegetables, and mushrooms separate from the rice when storing. This helps maintain the integrity of each component, preventing them from becoming too soggy or overly dry.
- Airtight Containers: Use airtight containers for storage. This will keep the food fresh and prevent any odors from seeping in or out. It’s best to store the tofu and veggies in one container and the rice in another.
- Refrigeration: Store the leftovers in the refrigerator. They should keep well for up to 3-4 days. Make sure the food has cooled to room temperature before refrigerating to avoid condensation inside the container, which can affect the texture.
- Reheating Tips: When reheating, you may want to add a splash of water or a bit of soy sauce or sesame oil to revive the flavors and moisture, especially for the tofu and vegetables. Heat them separately in a pan until warmed through.
- Not Ideal for Freezing: This dish is best enjoyed fresh or from the fridge. Freezing is not recommended as it can significantly alter the texture of both the tofu and the vegetables, making them less appealing when thawed and reheated.
The best way to prepare tofu for stir fry is to start by choosing firm or extra-firm tofu for its ability to hold shape and absorb flavors. Shredding the tofu is a great option as it provides an eggy, soft texture and allows it to integrate well with the other ingredients. Alternatively, slicing or cubing the tofu also works well, especially if you’re aiming for a more defined, chunky presence in your stir fry.
Yes, tofu stir fry is generally considered a healthy dish. Tofu, the main ingredient, is a good source of plant-based protein and contains essential amino acids, while the variety of vegetables used in the stir fry add fiber, vitamins, and minerals. The overall healthiness can vary depending on the cooking method and the amount of oil and sauce used, but it’s typically a nutritious and balanced meal option.
Yes, you can easily make this tofu stir fry gluten-free. Simply substitute the regular soy sauce with tamari. Additionally, ensure that all other ingredients, like mirin and toasted sesame oil, are certified gluten-free to accommodate your dietary needs.
No, you don’t necessarily need a wok to make a stir fry. While a wok is traditionally used for its high sides and efficient heat distribution, a large, non-stick skillet or a deep frying pan can work just as well. The key is to use a pan that can handle high heat and has enough space to allow the ingredients to cook evenly and quickly.
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This vegan eggy pan-fried tofu stir fry uses shredded tofu, crispy broccoli, and roasted shiitakes for a delicious weeknight dinner. It has notes of umami, sweetness, salt, and acid throughout. It’s also easy to make and clean up!
for the tofu egg
- 1/4 cup mirin
- 1 TB toasted sesame oil
- 2 TB soy sauce
- 1 tsp grated ginger
- 1/2 tsp rice wine vinegar
- 1/4 tsp MSG (optional)
- 14 oz. firm tofu, shredded on a box grater (don’t press it)
- 1 TB neutral oil, like canola or vegetable
for the vegetables and rice
- 3 cups chopped broccoli florets (cut them small)
- 3 cups hand-torn shiitake caps
- 4 scallions, chopped (separate the green and white parts)
- 2 TB neutral oil, like canola or vegetable
- 1–2 cups cooked rice, any kind
- sesame seeds, for garnish
to make the marinade
- Combine all of the tofu egg ingredients except for the tofu and neutral oil in a small bowl.
to roast the broccoli and mushrooms
- Preheat oven to 425.
- Toss the broccoli in 1 TB of oil. Transfer to a parchment-lined baking sheet.
- Toss the torn shiitakes in 1 TB of oil. Place them onto a separate baking sheet or cast iron pan.
- Bake for about 15 minutes, keeping an eye on them to prevent burning. You do want a little char on them.
- Flip and bake for about 5 minutes more until the broccoli and mushrooms have a nice char.
to make the tofu egg
- Preheat a large non-stick skillet over medium-high heat. After a minute or two, add the 1 TB of oil. After a minute more, carefully add the tofu to the pan. Take care in case it sputters.
- Allow the moisture to evaporate from the pan, stirring occasionally.
- After 5-6 minutes, give the marinade a stir and pour it over the tofu.
- Add the white part of the scallions to the pan.
- Allow the marinade to reduce for a few more minutes, stirring occasionally.
- Add rice to 2 plates. Add the tofu egg on top, then top with the roasted broccoli and vegetables.
- Sprinkle the reserved green scallions and sesame seeds over the top.
- Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked, Sauteed
- Cuisine: Asian
Keywords: eggy tofu, vegan stir fry, easy stir fry, fried tofu stir fry, tofu stir fry, vegan dinner recipes, healthy stir fry