Why stand over the range to make a stir fry when you’ll be able to bake this sticky, gingery tofu mushroom stir fry within the oven? In simply 1 pan and a couple of steps! It’s completely scrumptious served over rice or noodles or because the filling for lettuce wraps!
Baked tofu mushroom stir fry with a tremendous, spicy ginger garlic sauce is an excellent straightforward, less-active-time stir fry-type dish. As a substitute of standing and stirring the mushrooms and stirring the tofu till they’re browned and crispy, we coat them in cornstarch and bake them, then combine this sauce combination which we add to the baking dish and bake once more. And it’s completed!
No want to face to sauté something, and it yields an amazingly scrumptious, saucy, sticky consequence. All the pieces in 1 pan! Simple and scrumptious.
This tofu mushroom stir fry is flexible, too! You possibly can add in different greens of option to make it your personal.
Why You’ll Love this Baked Mushroom Tofu Stir Fry
- straightforward, flavor-packed, one-pan meal
- tofu and mushrooms get crispy on the primary bake, then sauce will get thick, sticky, and bubbly on second bake
- naturally nut-free
- simply made gluten-free and even tofu-free!
Extra Flavorful One-Pan Meals
For the Mushrooms and Tofu
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Make the tofu and mushrooms.
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Preheat the oven to 400° F (205° C).
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Grease a 9×11†or similar-sized baking dish with the oil. Or line with parchment. Add the sliced mushrooms on one facet and torn tofu to the opposite facet of the baking dish. Then drizzle 1 teaspoon of the sesame oil and toss the mushrooms in it, then drizzle the opposite teaspoon of the sesame oil on the tofu and toss to coat properly.
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In a bowl, combine the cornstarch, salt, and pepper, after which sprinkle 1 1/2 to 2 tablespoons of the cornstarch combination onto the mushrooms, tossing properly to coat. Sprinkle one other tablespoon of the cornstarch combination onto the tofu, and toss properly to coat.
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Unfold the tofu and mushrooms evenly within the baking dish, and bake for 25 to half-hour, or till 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 end the oven stir fry.
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Add the entire sauce components to a small bowl or immediately into the center of the baking dish. Combine rather well, after which toss the tofu and mushrooms within the sauce combination.
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Cowl the pan with parchment paper, and put it again within the oven for about 12 to fifteen extra minutes, or till the sauce is boiling and thickening.
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Take the baking dish out of the oven, garnish with recent inexperienced onion and sesame seeds, and serve over rice or noodles or in lettuce cups.
For gluten-free, use tamari as a substitute of soy sauce.
To make this soy-free, use chickpea tofu or pumpkin seed tofu, and use coconut aminos as a substitute of soy sauce. Additionally add a bit of little bit of chickpea miso to the sauce for that extra umami taste.
Energy:191kcal,Carbohydrates:22g,Protein:12g,Fats:7g,Saturated Fats:1g,Polyunsaturated Fats:4g,Monounsaturated Fats:3g,Sodium:889mg,Potassium:513mg,Fiber:2g,Sugar:8g,Vitamin A:415IU,Vitamin C:19mg,Calcium:105mg,Iron:2mg
Diet data is mechanically calculated, so ought to solely be used as an approximation.
Elements and Substitutions
- oil – To grease then pan. You should use spray oil, for those who desire.
- mushrooms – Slice these into 1/8″ thick slices. Button or cremini mushrooms are each nice choices.
- tofu – Use agency or further agency tofu, and press it properly earlier than tearing into rustic, bite-sized items. Use chickpea tofu or pumpkin seed tofu for soy-free.
- sesame oil – Helps the cornstarch stick and provides a pleasant taste to the mushrooms and tofu.
- cornstarch, salt, and pepper – To coat the mushrooms and tofu and make them crispy. You’re additionally including a bit of cornstarch to the sauce to assist it thicken within the oven.
- ginger garlic paste – You should use an equal quantity of minced garlic and ginger as a substitute, for those who can’t discover the paste.
- inexperienced chili – Provides a pleasant warmth! Serrano or Indian chili each work properly on this recipe.
- bell pepper – Provides taste, veggies, and crunch!
- sambal oelek – For warmth and taste. You should use different Asian chili garlic sauces, for those who like, or gochujang.
- soy sauce – Provides umami and saltiness to the sauce. Use tamari or coconut aminos, if wanted, for gluten-free and/or soy-free.
- ketchup – Provides much more umami and a bit of sweetness to the sauce.
- white vinegar – For tang.
- maple syrup – Helps the sauce get sticky candy within the oven.
- garnishes – Prime the completed mushroom tofu stir fry with chopped inexperienced onion and a sprinkle of sesame seeds.
💡 Suggestions
- You need the mushrooms slices to all be about the identical thickness, and never too thick or skinny. 1/8″ thick is the candy spot.
- Tearing the tofu as a substitute of slicing it yields extra floor space to get good and agency and crispy because it bakes.
- Don’t neglect to cowl the pan after mixing within the sauce! It would dry out, for those who depart it uncovered.
The way to Make this Baked Stir Fry
Preheat the oven to 400° F (205° C).
Grease a 9×11†or similar-sized baking dish with the oil. Add the sliced mushrooms and torn tofu to the baking dish. Maintain the mushrooms and tofu separate at first, then drizzle 1 teaspoon of the sesame oil and toss the mushrooms in it, then drizzle the opposite teaspoon of the sesame oil on the tofu and toss to coat properly.
In a bowl, combine the cornstarch, salt, and pepper, after which sprinkle 1 1/2 to 2 tablespoons of the cornstarch combination onto the mushrooms, tossing properly to coat. Sprinkle one other tablespoon of the cornstarch combination onto the tofu, and toss properly to coat.Â
Unfold the tofu and mushrooms evenly within the baking dish, and bake for 25 to half-hour, or till the tofu is crisp and the mushrooms are cooked to about al dente. Then, take the baking dish out of the oven.Â
Add the entire sauce components to a small bowl or immediately into the center of the baking dish. Combine rather well, after which toss the tofu and mushrooms within the sauce combination.
Cowl the pan with parchment paper, and put it again within the oven for about 12 to fifteen extra minutes, or till the sauce is boiling and thickening.Â
Take the baking dish out of the oven, garnish with recent inexperienced onion and sesame seeds, and serve over rice or noodles or in lettuce cups.Â
Often Requested Questions
This can be a nut-free recipe.Â
For gluten-free, use tamari as a substitute of soy sauce.Â
To make this soy-free, use chickpea tofu or pumpkin seed tofu, and use coconut aminos as a substitute of soy sauce. Additionally add a bit of little bit of chickpea miso to the sauce for that extra umami taste.
