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Baked Mushroom Tofu Stir Fry
5 from 72 votes

Baked Mushroom Tofu Stir Fry

This Baked Mushroom Tofu Stir Fry features oven-baked mushrooms and firm tofu coated in seasoned cornstarch for a crispy texture. The dish is finished with a vibrant sauce combining ginger garlic paste, green chili, bell peppers, chili sauce, soy sauce, ketchup, vinegar, and maple syrup, delivering a balanced blend of heat, umami, and sweetness. Topped with fresh green onions and sesame seeds, it offers a richly flavored plant-based main dish with varied textures from the baked tofu and tender mushrooms.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 3
Calories: 191 kcal
Course: Main Course, Dinner
Cuisine: Asian

Ingredients

For the Mushrooms and Tofu
  • 1 to 2 teaspoons neutral cooking oil generic cooking oil
  • 12 ounces mushrooms sliced slightly thicker than 1/8”
  • 7 ounces firm tofu pressed really well and torn into bite-sized pieces, or extra firm tofu
  • 2 teaspoons sesame oil
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
For the Sauce
  • 2 tablespoons ginger garlic paste or 5 cloves of garlic minced and 1 inch ginger minced
  • 1/2 green chili like Serrano or Indian chili, minced or use a tablespoon chopped green bell pepper
  • 1/4 cup bell pepper green or red or both, chopped
  • 1 tablespoon sambal oelek or other Asian chili garlic sauce or use gochujang
  • 1/4 cup soy sauce or tamari for gluten-free
  • 1 tablespoon ketchup
  • 1 tablespoon white vinegar
  • 1 tablespoon maple syrup
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1/2 teaspoon cornstarch
For Garnish
  • green onion and sesame seeds

Instructions

Make the tofu and mushrooms.
    Cup of Yum
  1. Preheat the oven to 400° F (205° C).
  2. Grease a 9x11” or similar-sized baking dish with the oil. Or line with parchment. Add the sliced mushrooms on one side and torn tofu to the other side of the baking dish. Then drizzle 1 teaspoon of the sesame oil and toss the mushrooms in it, then drizzle the other teaspoon of the sesame oil on the tofu and toss to coat well.
  3. In a bowl, mix the cornstarch, salt, and pepper, and then sprinkle 1 1/2 to 2 tablespoons of the cornstarch mixture onto the mushrooms, tossing well to coat. Sprinkle another tablespoon of the cornstarch mixture onto the tofu, and toss well to coat.
  4. Spread the tofu and mushrooms evenly in the baking dish, and bake for 25 to 30 minutes, or until the tofu is crisp and the mushrooms are cooked to about al dente. Then, take the baking dish out of the oven.
Make the sauce and finish the oven stir fry.
  1. Add all of the sauce ingredients to a small bowl or directly into the middle of the baking dish. Mix really well, and then toss the tofu and mushrooms in the sauce mixture.
  2. Cover the pan with parchment paper, and put it back in the oven for about 12 to 15 more minutes, or until the sauce is boiling and thickening.
  3. Take the baking dish out of the oven, garnish with fresh green onion and sesame seeds, and serve over rice or noodles or in lettuce cups.

Notes

  • Use tamari instead of soy sauce for gluten-free preparation.
  • Press tofu well to ensure crispness when baked.
  • For soy-free, substitute chickpea or pumpkin seed tofu and coconut aminos with added chickpea miso for umami.
  • This recipe does not include nuts, suitable for nut-free diets.

Nutrition Information

Calories 191kcal (10%) Carbohydrates 22g (7%) Protein 12g (24%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 3g (15%) Sodium 889mg (37%) Potassium 513mg (11%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 415IU (8%) Vitamin C 19mg (21%) Calcium 105mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 191

% Daily Value*

Calories 191kcal 10%
Carbohydrates 22g 7%
Protein 12g 24%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 3g 15%
Sodium 889mg 37%
Potassium 513mg 11%
Fiber 2g 8%
Sugar 8g 16%
Vitamin A 415IU 8%
Vitamin C 19mg 21%
Calcium 105mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.