August 24, 2026
Mushroom Tofu Stir-Fry (Inspired by Panda Express)
This Mushroom Tofu Stir-Fry is my plant-based take on Panda Express Mushroom Chicken, made with crumbled tofu, tender mushrooms and zucchini, and a savory, slightly sweet stir-fry sauce! It’s a quick, satisfying weeknight dinner that comes together in one pan and pairs perfectly with steamed rice.
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why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqsMushroom Tofu Stir-Fry (Panda Express-Inspired)
This easy Mushroom Tofu Stir-Fry is my plant-based take on Panda Express Mushroom Chicken. Instead of chicken, I use grated tofu that’s cooked until golden brown and slightly crisp around the edges, then tossed with mushrooms, zucchini, aromatics, and a savory stir-fry sauce. It’s an easy dinner that comes together in under an hour and is perfect served over steamed rice for a homemade takeout-style meal!
My Vegan Take on Panda Express Mushroom Chicken
If you’re familiar with my page, you probably know that I love veganizing dishes from restaurants I used to frequent before I went vegan. Panda Express is one of those places, and I’ve already shared a few plant-based versions of their dishes, including my Beijing Beef-Inspired Bowls and Black Pepper Tofu (inspired by their Black Pepper Chicken), so naturally, a vegan version of their Mushroom Chicken had to happen!
We recently had a ton of zucchini gifted to us, and I knew I wanted to turn it into something savory and comforting. That’s how this vegan mushroom stir-fry came to be, and it has easily become one of our favorites! It’s easy to make, uses ingredients we almost always have on hand, and comes together in under an hour from start to finish. Serve it over steamed rice for an easy weeknight meal that’s just as comforting as takeout, but healthier!
Why You’ll Love This Recipe
- Restaurant-quality flavors at home: That savory, slightly sweet sauce replicates the Panda Express Mushroom Chicken sauce so well!
- Weeknight-friendly: From chopping to plated, dinner is ready in less than an hour.
- Pantry-staple ingredients: Most of these items are already in your kitchen or easy to find or substitute with items from any grocery store.
- Flexible and customizable: Swap mushrooms or vegetables based on what you have on hand!
- Great for meal prep: Holds up well for leftovers throughout the week.
Step-by-Step Instructions
1. Marinate the Tofu and Prep the Sauce:
In a large bowl, whisk 2 tablespoons soy sauce with 2 tablespoons rice vinegar. Add the pressed and crumbled tofu, toss to coat, and set aside while you prep the rest. Whisk cornstarch with 2 tablespoons of water until smooth. Add vegetable broth, remaining soy sauce, remaining rice vinegar, vegan oyster sauce, sesame oil, and agave. Stir well and set aside.
2. Cook the Tofu:
Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the marinated tofu and cook for 10 to 15 minutes, stirring frequently, until lightly browned with crispy edges. Remove and set aside.
3. Sear the Mushrooms and Build the Base:
Add the remaining oil to the same pan. Toss in diced mushrooms and cook 5 to 7 minutes until they release their moisture and the liquid evaporates. Continue cooking another 2 to 3 minutes until browned and slightly crisped at the edges. Stir in onion, garlic, and ginger. Cook 2 to 3, or minutes until the onion turns translucent and the aromatics smell fragrant.
4. Add the Zucchini and Reserved Tofu:
Toss in the diced zucchini and cook 3 to 5 minutes until tender-crisp. Return the tofu to the pan along with the marinade mixture. Mix well and bring to a gentle simmer.
5. Simmer, Serve and Enjoy!
Lower heat to medium-low and simmer 3 to 5 minutes until the sauce coats everything and thickens. Serve immediately over steamed rice if desired. Garnish with toasted sesame seeds and sliced green onions. Enjoy!
Tips and FAQs
- Press your tofu: Press your tofu well before crumbling. It releases more moisture so it browns better instead of steaming. Using the large side of a box grater gives you those uneven crumbles that mimic shredded chicken texture. Cook it slowly until the edges crisp. Don’t rush this step!
- Browning the mushrooms: The key to great mushroom flavor is letting them release and evaporate their liquid. Don’t crowd the pan, and give them space to develop that golden sear.
- Meal-prep storage: Store in airtight containers for up to 4 days. Reheat gently with a splash of water or broth to prevent the sauce from getting sticky.
- Have everything prepped before you start cooking: This recipe moves fairly quickly once the tofu and mushrooms are browned. I recommend chopping the aromatics and zucchini and mixing the sauce before you turn on the stove.
Do I need to press the tofu before grating it?
Yes! Removing excess moisture helps the tofu brown more easily and gives it crispier edges. A tofu press works well, but you can also wrap the tofu in a clean kitchen towel and gently press it under a heavy object.
What tofu works best for this recipe?
I recommend extra-firm tofu. It holds its texture well when grated and cooks up nicely browned and slightly crisp. Additionally, you can also use super-firm tofu that’s already been pressed. Firm tofu can also work, but it may require a little more pressing and cooking time to remove the additional moisture.
Can I use different vegetables?
Definitely. This is a great recipe for using whatever vegetables you have on hand. Bell peppers, broccoli, snap peas, carrots, or green beans would all be delicious additions or substitutions for the zucchini.
Can I make this gluten-free?
Yes. Use gluten-free tamari or a gluten-free soy sauce alternative, and make sure the other sauce ingredients you use are certified gluten-free if necessary.
Skip the Takeout and Make This Instead!
If you’re craving takeout but want something homemade, I hope you give this Mushroom Tofu Stir-Fry a try! The combination of crispy grated tofu, golden mushrooms, tender zucchini, and savory sauce makes this such a satisfying and easy dinner. I especially love that it comes together with simple ingredients and doesn’t require any complicated techniques. It’s one of those recipes that’s easy enough for a weeknight but delicious enough to make you forget you’re eating at home!
If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Mushroom Tofu Stir-Fry (Inspired by Panda Express)
Ingredients
- 6 tablespoons low-sodium soy sauce, divided
- 4 tablespoons seasoned rice vinegar, divided
- 1 (16-ounce) block extra firm tofu, pressed and crumbled or grated on the large side of a box grater
- 1 tablespoon cornstarch
- ½ cup low-sodium vegetable broth
- 2 tablespoons vegan oyster sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons agave
- 2 tablespoons neutral oil, such as avocado or canola, divided
- 1 pound cremini mushrooms, diced
- 1 small yellow onion, diced
- 6 cloves fresh minced garlic
- 1 tablespoon fresh minced ginger
- 1 large zucchini, peeled and diced
- Salt and pepper, to taste
- Cooked rice, for serving, optional
- Toasted sesame seeds, for garnish, optional
- Thinly sliced green onion, for garnish, optional
Instructions
- Place 2 tablespoons of the soy sauce and 2 tablespoons of the rice vinegar in a large bowl and whisk to combine. Add the tofu and toss to coat. Set aside.
- Next, make the sauce. Place the cornstarch in a bowl and whisk with 2 tablespoons of water. Pour in the broth, remaining 4 tablespoons of low-sodium soy sauce, 2 tablespoons rice vinegar, vegan oyster sauce, sesame oil, and agave. Whisk again to combine and set aside.
- Heat 1 tablespoon of oil in a large sauté pan or wok over medium-high heat. Once the oil is hot, add the tofu and cook, stirring often, until light brown and slightly crisped around the edges, 10 to 15 minutes. Remove and set aside.
- Heat the remaining tablespoon to the same pan over medium-high heat. Once it’s hot, add the diced mushrooms and cook, stirring occasionally, until they release their moisture and the liquid has cooked off, 5 to 7 minutes. Continue cooking for another 2 to 3 minutes, stirring occasionally, until the mushrooms are browned and slightly crisped around the edges.
- Add the onion, garlic and ginger and cook, stirring often, until the onion is translucent and the garlic and ginger are fragrant, 2 to 3 minutes.
- Add the zucchini and cook for another 3 to 5 minutes, until slightly tender.
- Add the reserved tofu and pour in the marinade. Mix to coat in the sauce and bring the mixture to a simmer.
- Reduce the heat to medium-low and continue to simmer until the sauce thickens, 3 to 5 minutes.
- Serve immediately with cooked rice (optional) and garnish with toasted sesame seeds and thinly sliced green onion. Enjoy!
