Miso Mushroom & Tofu Stir-Fry

Cooking time
Serves2 people
Vegetarians Vegans
Miso Mushroom & Tofu Stir-Fry

Packed full of umami, this speedy stir-fry will make your tastebuds tingle. Chunks of tofu are bubbled in a rich miso mushroom sauce that's spiked with garlic, ginger and chilli. It definitely packs a flavour punch and is perfect served with fluffy brown rice.


  • 200g marinated tofu
  • 200g chestnut mushrooms
  • 1 onion
  • 1 garlic clove
  • A thumb of ginger
  • 1 chilli
  • A handful of coriander
  • 1 tbsp cornflour
  • A bunch of spring onions
  • 2 tbsp tamari
  • 2 tbsp miso paste
  • Steamed rice, to serve

Prep: 15 mins | Cook: 25 mins

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Drain the tofu and slice it into 1cm-thick chunks. Coarsely grate the mushrooms, or very finely chop them. Peel and finely chop the onions. Peel and grate the garlic and ginger. Thinly slice the chilli, scraping away the white pith and seeds to make it less spicy, if you prefer. Thinly slice the coriander stalks (save the leaves for later in the recipe).
2. Tip the cornflour into a small bowl and add 3 tbsp cold water. Stir to combine into a smooth paste. Pop the bowl to one side.
3. Pour 2 tbsp oil into a large pan or wok and warm over a medium heat. Add the chopped onions to the pan and season with a pinch of salt and pepper. Cook the onions for 5 mins, stirring occasionally, till just softened. Slide the chopped mushrooms into the pan and stir to combine. Cook for a further 10 mins, till the mushrooms are tender and juicy.
4. While the onions and mushrooms cook, trim the roots and any ragged greens from the spring onions. Thinly slice the spring onions.
5. When the onions and mushrooms are soft, stir in the tofu, garlic, ginger, chilli and coriander stalks. Stir-fry for a further 2 mins, then add the tamari, miso and 300ml hot water. Pour in the cornflour paste and stir well. Bring the sauce to a bubble, then reduce to a gentle simmer and cook for 5 mins.
6. Once the tofu and mushrooms have cooked for 5 mins, stir in the chopped spring onions and cook for a further 1 min. Divide the tofu, mushrooms and sauce between bowls and sprinkle over the reserved coriander leaves. Serve with rice.
7. Love Your Leftovers
The tofu and mushrooms will keep for up to 3 days in the fridge. Divide the tofu and mushrooms between tubs, seal and store. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. The tofu and sauce can also be frozen for up to 3 months. Defrost overnight before reheating. We recommend cooking rice to order, rather than storing and reheating it.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop