Mushroom and Tofu Stir-Fry with Lemongrass

Name: Mushroom and Tofu Stir-Fry with Lemongrass
Prep time: 17 min
Cook time: 23 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 14 oz (400 g) extra-firm tofu, drained, pressed 20 minutes, and cut into ¾-inch (2 cm) cubes; 1 tbsp (8 g) cornstarch; ¼ tsp (1½ g) fine sea salt; 12 oz (340 g) oyster mushrooms, wiped clean with a damp towel, tough stem ends trimmed, torn into bite-size strips about ½ inch (1.5 cm) wide; 3 stalks (90 g) fresh lemongrass stalks, root end and tough green tops cut off, outer 2 layers peeled away, bottom 4–5 inches (10–12 cm) of the pale tender part minced very finely (about 3 tbsp); 4 cloves (16 g) garlic cloves, minced; 1 medium (60 g) medium shallot, halved and thinly sliced; 2 chilies (10 g) fresh red Thai chilies (or 1 red Fresno chili), thinly sliced (seeds removed for milder heat); 4 tbsp (60 ml) neutral oil with a high smoke point (such as avocado or peanut oil), divided: 2 tbsp for tofu, 1 tbsp for mushrooms, 1 tbsp for aromatics; 3 scallions (45 g) scallions, white and green parts cut into 1-inch (2.5 cm) lengths; ¼ cup (10 g) fresh cilantro leaves and tender stems, roughly chopped, for serving (optional); 3 tbsp (45 ml) soy sauce; 2 tsp (10 ml) maple syrup (or light brown sugar); 1 tbsp (15 ml) fresh lime juice, freshly squeezed; 2 tbsp (30 ml) water; freshly ground black pepper, to taste, about ¼ tsp

From the MyKitchenBank Kitchen

Crisp-edged tofu and browned oyster mushrooms are tossed with fragrant minced lemongrass, garlic, and fresh chili in a salty-sweet soy and lime glaze. It's a quick, fully vegan Vietnamese-style dinner that goes beautifully over steamed jasmine rice.

Prep: 17 min
Cook: 23 min
Wait: 20 min
Total: 1 hr
Makes: 4 servings (about 5 cups stir-fry, to serve over rice)

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Ingredients

4 servings

For the stir-fry
14 oz (400 g) extra-firm tofu, drained, pressed 20 minutes, and cut into ¾-inch (2 cm) cubes
1 tbsp (8 g) cornstarch
¼ tsp (1.5 g) fine sea salt
12 oz (340 g) oyster mushrooms, wiped clean with a damp towel, tough stem ends trimmed, torn into bite-size strips about ½ inch (1.5 cm) wide
3 stalks (90 g) fresh lemongrass stalks, root end and tough green tops cut off, outer 2 layers peeled away, bottom 4–5 inches (10–12 cm) of the pale tender part minced very finely (about 3 tbsp)
4 cloves (16 g) garlic cloves, minced
1 medium (60 g) medium shallot, halved and thinly sliced
2 chilies (10 g) fresh red Thai chilies (or 1 red Fresno chili), thinly sliced (seeds removed for milder heat)
4 tbsp (60 ml) neutral oil with a high smoke point (such as avocado or peanut oil), divided: 2 tbsp for tofu, 1 tbsp for mushrooms, 1 tbsp for aromatics
3 scallions (45 g) scallions, white and green parts cut into 1-inch (2.5 cm) lengths
¼ cup (10 g) fresh cilantro leaves and tender stems, roughly chopped, for serving (optional)
For the sauce
3 tbsp (45 ml) soy sauce
2 tsp (10 ml) maple syrup (or light brown sugar)
1 tbsp (15 ml) fresh lime juice, freshly squeezed
2 tbsp (30 ml) water
freshly ground black pepper, to taste, about ¼ tsp

Equipment (5)

14-inch (35 cm) wok or 12-inch (30 cm) large nonstick or carbon steel skillet
Clean kitchen towels or paper towels, plus a heavy pan or books for pressing tofu
Sharp chef's knife and cutting board
Small bowl for the sauce
Heatproof spatula or wok spatula

Steps

Before you start

Start the tofu pressing first: it needs 20 minutes, and drier tofu browns much better.
Cook a pot of jasmine rice now if you plan to serve it; the stir-fry itself takes only about 23 minutes at the stove.
Stir-frying moves fast, so measure and prep everything (including the sauce) before you turn on the heat.
Open a window or turn on the vent fan: searing over medium-high heat with chili and garlic gets aromatic.

1
Press the tofu
- Drain the tofu and set the block on a double layer of clean kitchen towels.
- Cover with more toweling, set a heavy skillet or a few books on top, and let it press for 20 minutes.
- Pat the surface dry, then cut into ¾-inch (2 cm) cubes.
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Ready when: Towels are damp and the tofu feels firm and noticeably drier on the surface
Tip: Don't press so hard that the block cracks; steady weight is enough.
2
Prep the aromatics
- While the tofu presses, trim and mince the lemongrass as described, using only the pale tender part.
- Mince the garlic, slice the shallot and chilies, cut the scallions, and tear the mushrooms into strips.
- Group the lemongrass, garlic, shallot, and chilies together in one bowl.
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Ready when: Lemongrass is minced fine enough to look like damp sand, with no long fibrous pieces
Tip: Under-minced lemongrass is stringy and unpleasant to chew; keep mincing until it's very fine.
3
Mix the sauce
- In a small bowl, stir together the soy sauce, maple syrup, lime juice, water, and black pepper until the syrup dissolves.
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Ready when: No syrup streaks remain at the bottom of the bowl
4
Coat the tofu
- Place the dry tofu cubes in a bowl.
- Sprinkle with the cornstarch and salt, then toss gently with your hands or a spatula until every cube has a thin, even, dusty coating.
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Ready when: No wet patches or clumps of cornstarch remain
Tip: Coat right before cooking; if it sits, the cornstarch turns gummy.
5
Sear the tofu
- Heat a 14-inch (35 cm) wok or 12-inch (30 cm) skillet over medium-high heat for 1 minute.
- Add 2 tbsp (30 ml) of the oil and swirl.
- Add the tofu in a single layer and cook undisturbed for 2 minutes, then turn the cubes every 2 minutes with a spatula for 8–10 minutes total.
- Transfer to a plate.
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Ready when: All sides are golden brown and crisp, and the cubes release easily from the pan
Tip: If a cube sticks, wait another 30 seconds; it releases itself once a crust forms.
6
Brown the mushrooms
- Return the pan to medium-high heat without wiping it.
- Add the mushrooms (work in two batches in a skillet) and cook dry, stirring occasionally, for 3–4 minutes until they release their liquid and it evaporates.
- Add 1 tbsp (15 ml) of the oil and cook 2–3 minutes more, stirring now and then.
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Ready when: The pan is dry and the mushrooms are golden brown at the edges and shrunken by about a third
Tip: Don't crowd the pan or salt the mushrooms early; they will steam and turn rubbery.
7
Fry the aromatics
- Push the mushrooms to the side.
- Reduce heat to medium and add the remaining 1 tbsp (15 ml) oil to the cleared space, then add the lemongrass, shallot, garlic, and chilies.
- Stir constantly for 60–90 seconds.
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Ready when: Strong lemony, garlicky aroma; shallots soften and garlic is pale golden, not brown
Tip: Burnt garlic turns bitter. If it darkens quickly, lower the heat or add a splash of water.
8
Glaze and combine
- Return the tofu to the pan.
- Raise heat to medium-high, stir the sauce, and pour it over everything.
- Toss continuously for 1–2 minutes.
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Ready when: The sauce reduces to a glossy glaze that clings to the tofu and mushrooms, with little liquid pooling in the pan
Tip: Toss gently to keep the tofu crust intact.
9
Finish and serve
- Add the scallions and toss for 30 seconds, just until bright green and slightly wilted.
- Taste and add a squeeze more lime or a pinch of salt if needed.
- Serve right away over steamed jasmine rice, topped with cilantro if using.
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Ready when: Scallions are vivid green and still slightly crisp
Tip: Serve immediately; the tofu is crispest in the first 10 minutes.

Good to know

Tips

Dry tofu and a hot pan are the keys to crisp edges: don't skip the pressing or move the cubes too soon.
Cook mushrooms dry first so their moisture evaporates before you add oil; that is what produces browning instead of steaming.
For more heat, leave the chili seeds in or add a spoonful of chili garlic sauce with the soy sauce.
Save the tough green lemongrass tops to simmer in broth or tea; they have flavor but are too fibrous to eat.

Make ahead

Press and cube the tofu, mince the lemongrass, garlic, and shallot, tear the mushrooms, and mix the sauce up to 1 day ahead. Keep each in a covered container in the fridge, and coat the tofu with cornstarch only right before cooking.

Storage & reheating

Room temperature: up to 1 hour. Refrigerator: airtight container for up to 3 days. Freezer: not recommended, as the mushrooms turn spongy and the tofu becomes crumbly. Reheat in a skillet over medium-high heat for 3–4 minutes with a splash of water, stirring until hot throughout; the microwave works but softens the tofu crust.

Substitutions

oyster mushrooms → king oyster mushrooms or cremini mushrooms. Slice king oyster into ¼-inch coins; sliced cremini work too but may need 1–2 extra minutes to brown.
fresh lemongrass stalks → 2 tbsp lemongrass paste plus 1 tsp finely grated lime zest. Add the paste with the garlic; the flavor is slightly milder than fresh.
soy sauce → tamari or coconut aminos. Tamari keeps it gluten-free; coconut aminos are sweeter, so reduce the maple syrup to 1 tsp and add a pinch of extra salt.
maple syrup (or light brown sugar) → light brown sugar or granulated sugar. Use 2 tsp (8 g); check that your sugar is vegan if that matters.