Mushroom & Tofu Stir Fry

Mushroom Tofu Strirfry
A flavoursome vegetarian stir fry

This Asian style stir fry is packed with sauteed noodles, tofu and fresh vegetables. Ready in just 20 minutes, it is the perfect weekday go to!

Recipe Author:

Meadow Mushrooms


  • 3 tablespoons peanut or plain oil
  • 4 spring onions
  • 3 cloves garlic, crushed
  • 3cm piece ginger, grated
  • 2-3 tablespoons chilli bean sauce (we used Lee Kum Kee brand)
  • 200g mushrooms, quartered
  • 2 red capsicums, sliced
  • 2 bok choy, stems and leaves separated and sliced
  • 300g firm tofu, cut in 1cm cubes
  • 1 teaspoon cornflour
  • 2 tablespoons soy sauce
  • 200g cooked noodles
  • 100g snow peas
View Method Mushroom & Tofu Stir Fry


  1. Cut the spring onions in half.
  2. Finely slice the green ends and set aside.
  3. Slice the whites into 2cm pieces.
  4. Heat the oil in a wok over medium-high heat.
  5. Add the spring onion whites, garlic, ginger, and chilli paste and cook for 1 minute.
  6. Add the mushrooms, red capsicum and bok choy stems and stir fry for 3 minutes.
  7. Add the tofu and stir fry 2 minutes.
  8. Combine the cornflour with 3 tablespoons of cold water and the soy sauce add to the wok along with the noodles and snow peas and cook to heat through for a few minutes.

Handy Tips

Serve with scattered spring onion greens on top.

View Ingredients Mushroom & Tofu Stir Fry
View Method Mushroom & Tofu Stir Fry
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