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Stir-fry Tofu, Brussel Sprouts and Mushrooms Recipe

Stir-fry Tofu, Brussel Sprouts and Mushroom bowl with sesame seeds, scallions and Sriracha - a quick healthy dinner.

4.9 from 158 votes
20 mins
Total Time
2
servings
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Stir-fry Tofu, Brussel Sprouts and Mushrooms

How to Make the Best Stir-fry Tofu, Brussel Sprouts and Mushrooms

This vibrant stir-fry tofu with Brussels sprouts and mushrooms is the perfect weeknight dinner when you want something healthy, satisfying, and ready in just 20 minutes. The combination of crispy golden tofu, tender-crisp Brussels sprouts, and savory mushrooms creates a dish that’s packed with texture and flavor.

The beauty of this recipe lies in its simplicity and versatility. A quick sear gives the tofu a beautiful golden crust while keeping the inside tender, and the shredded Brussels sprouts cook down just enough to become sweet and slightly caramelized while retaining a pleasant crunch. The finishing touches—toasted sesame oil, sesame seeds, and a drizzle of Sriracha—elevate this humble stir-fry into something truly special.

Whether you’re following a vegan diet or simply looking to add more plant-based meals to your rotation, this dish delivers on all fronts. It’s protein-rich, full of fiber from the vegetables, and completely customizable based on what you have in your fridge. Serve it as-is or over a bed of steamed rice for a more substantial meal.

Stir-fry Tofu, Brussel Sprouts and Mushrooms

Stir-fry Tofu, Brussel Sprouts and Mushrooms

Stir-fry Tofu, Brussel Sprouts and Mushroom bowl with sesame seeds, scallions and Sriracha - a quick healthy dinner.

4.9 from 158 votes
CourseMain
CuisineVegan
Keywordtofu stir fry, vegan stir fry, stir-fried tofu, stir-fried brussel sprouts
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings2 servings
Calories335kcal
AuthorRare Ivy
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Ingredients

Main Ingredients

Garnishes

Instructions

Cooking

  1. Heat oil in a large skillet (or wok) over medium-high heat. Season the oil with a very generous 5-finger pinch of salt and fresh cracked pepper.
  2. Once fragrant, add tofu and sear all sides, turning heat down to medium if necessary. When golden, set tofu aside on a paper towel.
  3. In the same pan add a little more oil if necessary. Sauté shallot (or onion) over medium-high heat, stirring until tender 2-3 minutes. Add mushrooms. Cook until tender, 3-4 minutes, turning heat down if need be. Add shredded Brussels sprouts and cook, continually stirring until tender and bright green, about 3 minutes. If the pan feels dry add a splash of water or cooking wine. Keep the Brussels sprouts slightly crisp, yet tender. Add the tofu back into the pan and stir.
  4. Sprinkle in the soy sauce. Taste, and add more soy sauce if you like.
  5. Drizzle with a little toasted sesame oil, sprinkle with toasted sesame seeds, or Furikake (great flavor!) nuts if you want and scallions. Add Sriracha for heat!
  6. Serve immediately.

Notes

  • For extra-crispy tofu, press it for at least 30 minutes before cooking to remove excess moisture.
  • You can substitute the Brussels sprouts with cabbage slaw or broccoli slaw for variety.
  • Add a splash of cooking wine or water if the pan gets too dry while stir-frying.
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