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Baked Mushroom Tofu Stir Fry

Why stand over the stove to make a stir fry when you can bake this sticky, gingery tofu mushroom stir fry in the oven? In just 1 pan and 2 steps! It is absolutely delicious served over rice or noodles or as the filling for lettuce wraps!

Prep Time
10 mins
Cook Time
10 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 oil
  • 12 ounces mushrooms sliced slightly thicker than 1/8”
  • 7 ounces firm or extra firm tofu pressed really well and torn into bite-sized pieces
  • 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 chopped bell pepper, green or red or both
  • 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

  • This is a nut-free recipe.
  • For gluten-free, use tamari instead of soy sauce.
  • To make this soy-free, use chickpea tofu or pumpkin seed tofu, and use coconut aminos instead of soy sauce. Also add a little bit of chickpea miso to the sauce for that additional umami flavor.

Nutrition Information

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

Nutrition Facts

Serving: 3Serving

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.