This silken tofu moo goo gai pan with garlic sauce is a plant-based reimagination of a Cantonese-American favorite. Light, savory, and packed with umami, this dish highlights the subtle creaminess of silken tofu, a medley of fresh vegetables, and a garlicky glaze that clings to every bite. If you're used to chicken moo goo gai pan, this vegan version offers the same satisfying stir-fry feel without the meat, making it a smart and delicious option for anyone seeking gluten free recipes or just aiming to add more plant-forward meals into their week.
Unlike some takeout versions that can be overly sauced or heavy, this simple moo goo gai pan is all about balance—tender tofu, crisp-tender vegetables, and a deeply savory, garlic-forward sauce. It's perfect for a weeknight dinner but elegant enough to serve to guests, especially those looking to explore new flavors or curious about vegan moo goo gai pan recipes.
Silken Tofu Moo Goo Gai Pan with Garlic Sauce
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American, Chinese
Nonstick skillet or wok A nonstick pan prevents delicate silken tofu from sticking and breaking apart. A carbon steel wok works beautifully for high-heat stir-fries if you're comfortable using one.
Slotted spatula or fish spatula Ideal for flipping silken tofu without tearing it.
Mixing bowls For prepping sauce and veggies.
Paper towels or clean kitchen towel To drain tofu and remove excess moisture.
Knife and Cutting Board A sharp chef’s knife will make slicing tofu and vegetables a breeze.
For the Garlic Sauce
- 3 tablespoons low-sodium soy sauce use tamari for gluten-free
- 2 tablespoons vegetarian oyster sauce or mushroom sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1 tablespoon cornstarch
- 3 tablespoons water
- 4 cloves garlic finely minced
- 1 teaspoon freshly grated ginger
For the Stir-Fry
- 1 block 14 oz silken tofu, drained and patted dry
- 1 tablespoon cornstarch for dusting tofu
- 2 tablespoons neutral oil such as grapeseed or canola
- 1 cup button mushrooms sliced
- 1 cup snow peas trimmed
- 1 small carrot julienned
- 1/2 cup bamboo shoots canned, drained
- 1/2 cup water chestnuts sliced
- 1/2 red bell pepper sliced thin
- 1 small zucchini sliced into thin half-moons
- 2 scallions sliced (separate white and green parts)
Prep the Tofu
Place the silken tofu on a paper towel–lined plate. Gently press it with another layer of paper towel to remove excess moisture. Let it sit for about 10 minutes. Slice into 1-inch thick rectangles. Lightly dust each piece with cornstarch to help it crisp up slightly when seared.
Make the Garlic Sauce
In a small bowl, whisk together soy sauce (or tamari), vegetarian oyster sauce, hoisin, rice vinegar, sesame oil, cornstarch, and water. Stir until smooth. Set aside. The garlic and ginger will be added during the stir-fry.
Sear the Tofu
Heat 1 tablespoon oil in a nonstick skillet over medium heat. Carefully place the tofu pieces in the pan. Let them cook undisturbed for 3–4 minutes until lightly golden on one side. Flip gently and cook for another 2–3 minutes. Remove and set aside.
Stir-Fry the Veggies
Add the remaining oil to the skillet. Toss in the white parts of the scallions, mushrooms, and garlic. Sauté for 2 minutes until fragrant. Then add the carrots, snow peas, bamboo shoots, bell pepper, zucchini, and water chestnuts. Cook for 4–5 minutes, stirring often, until the vegetables are tender-crisp.
Add Sauce and Tofu
Give the sauce a quick stir (the cornstarch may settle), then pour it over the vegetables. Add the seared tofu back into the pan. Stir gently to combine everything, letting the sauce bubble and thicken for 2–3 minutes.
Finish and Serve
Sprinkle with the green scallions and serve hot over jasmine rice, brown rice, or rice noodles.
Pairings
While this tofu-based moo goo gai pan recipe is complete on its own, it pairs beautifully with:
- Steamed jasmine rice or brown rice – A mild base to soak up the garlicky sauce.
- Gai lan with garlic – For a crisp and bitter counterpoint. A good gai lan recipe can elevate any stir-fry night.
- Tom kha gai soup – The tangy coconut notes of this Thai soup complement the umami-rich garlic sauce in a surprising but delightful way. For German readers, it’s also called tom ka gai suppe.
- Cucumber salad with rice vinegar and sesame oil – A refreshing, cool side dish to contrast the warmth of the stir-fry.
- Chilled white wine or jasmine tea – A crisp drink balances the richness of the sauce and the earthiness of mushrooms.
FAQs
1. What type of tofu is best for this recipe?
Silken tofu brings a creamy, custard-like texture that contrasts beautifully with the crisp vegetables and garlicky sauce. It’s more fragile than firm tofu, but it adds a unique softness you don’t get with denser blocks.
2. Can I substitute the tofu with something else?
Absolutely. If you're not vegan, thinly sliced chicken breast or thigh works perfectly in a traditional chicken moo goo gai pan. Pan-fry until cooked through before adding the veggies. Tempeh or seitan are also great plant-based alternatives if you want more bite.
3. Is this recipe gluten-free?
It can be. Use tamari instead of soy sauce and double-check that your hoisin and vegetarian oyster sauce are labeled gluten-free. That simple swap makes it one of the best gluten free recipes for stir-fry lovers.
4. How close is this to a traditional moo goo gai pan?
The technique and flavor base are rooted in the traditional moo goo gai pan sauce, but this version swaps out chicken for tofu. It shares DNA with both a mo goo gai pan and a simple moo goo gai pan, but the garlic-forward twist gives it a new identity. If you're wondering how to make moo goo gai pan in a fresh, modern way, this is it.
5. Can I meal prep this?
Yes! Store the stir-fry and sauce separately if possible. The tofu may soften slightly when reheated, but the flavors deepen beautifully overnight. It holds well in the fridge for up to 3 days and reheats well in a pan with a splash of water.
