Name: Hoisin Tofu Mushroom Stir Fry with from scratch Vegan Hoisin Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 tbsp soy sauce (use tamari to make gluten-free); 1 tsp molasses; 2 tbsp smooth peanut butter or almond butter; 2 tsp rice vinegar; 1/2 tsp toasted sesame oil; 3/4 tsp garlic powder; 1 tbsp sugar or sweetener of choice; a generous dash of black pepper; 2 tsp oil; 14 oz tofu (pressed and cubed); 6 to 8 oz sliced crimini (or white mushrooms); 3 cloves of garlic (finely chopped); 1/4 to 1/2 tsp red pepper flakes; 1/2 to 1 cup other veggies; 3/4 cup water (divided); 1 tsp cornstarch or other starch

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When I haven’t already planned dinner, quick stir fries save the day. Some veggies, crisped tofu or chickpeas, sauce combinations and done. For today’s recipe, the Tofu is pressed to remove excess moisture by wrapping in a kitchen towel for 10-15 minutes, while you prep and chop. Cube the Tofu and crisp it up in a bit of oil. Saute the mushrooms, add other veggies like broccoli and peppers. Add the sauce ingredients and crisped tofu. Bring to a boil and done.

Hoisin sauce is a thick pungent sauce used for stir fries or grilling or as a dipping sauce. There are many vegan hoisin sauce brands available in the market which can be used directly in this stir fry as well. Some of the brand sauces contain artificial food colors or other fillers. I make my own quick hoisin sauce mixture which takes just a few minutes to get the ingredients together.

Use this hoisin sauce to make this Cashew tofu Stir fry. Other easy meals to try Thai Basil Fried Rice, Lentils & Veggies in Thai Peanut Sauce , Chickpea-Tofu and Asparagus curry, and Chickpeas in Turmeric Peanut Butter curry. All quick and easy.
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Hoisin Tofu Mushroom Stir Fry with homemade Hoisin Sauce. Easy Weeknight Meal with crisped Tofu, golden mushrooms, broccoli, peppers in from scratch Hoisin sauce. Serve over cooked grains. Vegan Gluten-free Recipe. | VeganRicha.com

The secret to a nice golden crisped Tofu is pressing it well enough to remove as much moisture as possible and using a good non stick skillet. I use my CuisineArt Green Gourmet skillet that is reserved for Tofu based stir fries. I don’t use this one or regular Indian veggie dishes that need a lot of stirring and long cooking times. There is just a bit of oil on the skillet in the video and the Tofu slides right off.

Video!