Stir-Fried Tofu with Shiitake Mushrooms

35 Reviews
97% would make this recipe again

Credit for this recipe goes to Keiko, my Japanese language teacher, who provided me with quite a few insights into her country's home cooking.

This recipe is incompatible with your food profile

Marinade : 30 min Preparation : 30 min Cooking : 15 min
450 calories/serving


1/4 cup sunflower oil, or other vegetable oil 65 mL
4 tsp sesame seed oil 20 mL
1/4 cup soy sauce 65 mL
2 tbsp gingerroot, grated 24 g
500 g firm regular tofu, cut into 2 cm cubes 2 1/2 cups
1/4 cup canola oil 65 mL
4 cloves garlic, minced
2 green peppers, cut into 5 cm strips 300 g
2 zucchini, cut into rounds 260 g
2 1/4 cups snow peas, cut into bite-size pieces 200 g
12 shiitake mushrooms, caps quartered 180 g
1 1/2 tbsp sesame seeds 16 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 tsp honey 7 g
4 green onions/scallions, chopped

Before you start

You will need a wok or frying pan.

Put the serving dish in the oven at the lowest setting to keep the tofu warm while the vegetables cook.


  1. In a shallow dish, mix the sunflower oil, sesame seed oil, soy sauce, and grated ginger. Cut the tofu into 2 cm cubes and add them to the marinade. Mix well and chill the mixture in the refrigerator for at least ½ hour or overnight.
  2. Preheat the oven to the lowest setting temperature.
  3. Prepare the vegetables: mince the garlic, cut the peppers strips (about 5 mm), the zucchini into rounds, and the snow peas into bite-size pieces. If too hard, discard the stems of the shiitake mushrooms and cut the caps into quarters.
  4. Heat half of the canola oil in a skillet or wok over high heat. Add the tofu cubes (reserve the marinade) and sauté about 5 min, with occasional stirring, until they are golden-brown. Remove them from the wok and set them aside on a plate in the oven.
  5. Add the remaining canola oil to the wok over medium heat. Add the garlic and sauté 1 min, taking care not to let it burn, then add all the vegetables and sesame seeds. Add salt and pepper to taste. Cook with occasional stirring until the vegetables are cooked but al dente, 6-7 min. Pour in the reserved marinade and the honey. Put the tofu back into the wok and cook a few more minutes, with stirring.
  6. Adjust the seasoning. Sprinkle with the chopped scallions and serve.


Serve this dish with plain rice or quinoa.

Nutrition Facts Table

per 1 serving (340 g)


% Daily Value




34 g

52 %

Saturated 3.6 g
+ Trans 0.3 g

20 %


0 mg


210 mg

9 %


19 g

6 %


4 g

14 %


7 g

Net Carbs

15 g


22 g

Vitamin A

23 %

Vitamin C

134 %


23 %


29 %


This recipe is :
Excellent source of  :
Copper, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Potassium, Selenium, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
Good source of  :
Calcium, Phosphorus, Vitamin A, Vitamin B1, Vitamin B2, Vitamin D
Source of  :
Fibre, Omega-3, Omega-6


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 2
Meat and Alternatives 2
Fats 6
Other Foods 0

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.


35 Reviews (30 with rating only) 97% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
october 20, 2021 | I would make this recipe again

Will definitely be making this again, adding a pinch or two of hot pepper flakes as suggested (in French reviews). I'd also halve - at least - the amount of frying oil.

Useful 0
october 20, 2021 | I would make this recipe again

great but waaaaay too much oil - will be using less than 4 tbs next time

Useful 0
october 20, 2021 | I would make this recipe again

Diverse flavor and texture. It was a bit oily, we wouldn't use so much next time. We are looking forward to making it again!

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.