Zesty Mushroom Tofu Stir Fry Recipe with Spring Greens | PBS Food

Zesty Mushroom Tofu Stir Fry with Spring Greens

Tofu and Spring Greens Stir Fry recipe

Combine shimeji mushrooms, medium soft tofu, spring greens, and tamari sauce for a zesty stir-fry recipe. (Recipe Credit: Aube Giroux of Kitchen Vignettes)


Yield: 4 servings


  • 2 Tbsp olive oil
  • 5 large cloves garlic
  • 1 pound mushrooms (any kind)
  • 1 pound block of firm organic tofu (not silken tofu)
  • 1/2 pound of spring greens (young kale, spinach, dandelion greens, bok choi, etc)
  • Juice of 1 lemon (about 3 Tbsp)
  • 2 Tbsp tamari sauce (or 3 Tbsp shoyu soy sauce)
  • Optional: 1 Tbsp each chopped chives and sesame seeds, for garnish


  1. Slice the tofu into cubes (about half an inch in size). Place the cubes into a medium-sized bowl and add the lemon juice and tamari, mixing gently to cover the tofu. Allow the cubes to marinate for about 10 minutes while you prepare the other ingredients.
  2. Slice the mushrooms and finely chop the garlic. Place both in a skillet with the olive oil. Sauté gently over medium heat, until the mushrooms begin to release their juices and soften a bit. Add the marinated tofu, cooking for another 4 or 5 minutes. Meanwhile, roughly chop the greens and add them to the stir fry. Cook for a minute or so, until the greens have wilted but are still vibrant green in color. Taste and add a bit more tamari or lemon juice if it needs it, to suit your taste. Remove from heat.
  3. Serve over rice, or your favorite cooked grain, or if you prefer, with toast. Sprinkle chopped chives and sesame for garnish.
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