Spicy Tofu and Mushroom Stir-Fry Recipe

Looking for a delicious and easy-to-make dinner that is both vegan and gluten-free? Try this spicy tofu and mushroom stir-fry recipe! Loaded with bold flavors and savory textures, this dish is perfect for busy weeknights when you need a quick and satisfying meal. Plus, it’s a great way to incorporate plant-based protein into your diet.



  • 1 block of firm tofu, drained and cubed
  • 1 cup of sliced mushrooms
  • 1 red bell pepper, sliced
  • 1 small onion, chopped
  • 3 cloves of garlic, minced
  • 1 tbsp of olive oil
  • 2 tbsp of soy sauce
  • 1 tbsp of sriracha sauce
  • 1 tbsp of cornstarch
  • 2 tbsp of water
  • Salt and black pepper to taste
  • Cooked rice, for serving


  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the cubed tofu and cook until browned on all sides.
  3. Remove the tofu from the skillet and set it aside.
  4. In the same skillet, add the sliced mushrooms, red bell pepper, chopped onion, and minced garlic.
  5. Cook for 5-7 minutes until the vegetables are tender.
  6. In a small bowl, mix the soy sauce, sriracha sauce, cornstarch, and water until smooth.
  7. Add the sauce to the skillet and stir well to coat the vegetables.
  8. Add the cooked tofu back to the skillet and stir gently.
  9. Cook for an additional 2-3 minutes until the sauce thickens and the tofu is heated through.
  10. Serve hot over cooked rice.

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