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Tofu with mushrooms

by Christina Julia

Tofu with mushrooms

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 tablespoons light soy sauce
  • 2 tablespoons Chinese rice wine
  • 2 teaspoons brown sugar
  • 1 garlic clove, crushed
  • 1 tablespoon grated fresh root ginger
  • 1⁄2 teaspoon five-spice powder
  • 225g/8oz firm tofu, cut into
  • 2.5cm/1in cubes
  • 6 dried Chinese mushrooms
  • 1 teaspoon cornflour
  • 2 tablespoons groundnut oil
  • 6 spring onions, sliced into
  • 2.5cm/1in lengths, white and
  • green parts separated


  • In a small bowl, mix together the soy sauce, rice wine, sugar, garlic,
    ginger and five-spice powder.
  • Put the tofu in a shallow dish. Pour the marinade over, toss well and
    leave to marinate for about 30 minutes. Drain, reserving the marinade.
  • Meanwhile, soak the dried Chinese mushrooms in warm water for
    20–30 minutes until soft. Drain, reserving 75ml/3fl oz of the soaking
    liquid. Squeeze out any excess liquid from the mushrooms, remove the
    stalks and slice the caps. In a bowl, blend the cornflour with the reserved
    marinade and mushroom soaking liquid.
  • Heat the oil in a wok or large heavy frying pan until hot. Add the tofu
    and stir-fry for 3 minutes or until evenly golden. Remove from the wok
    using a slotted spoon, and set aside.
  • Add the mushrooms and white parts of the spring onions to the wok, and
    stir-fry for 2 minutes. Pour in the marinade mixture and stir for 1 minute
    until thickened.
  • Return the tofu to the wok with the green parts of the spring onions.
    Simmer gently for 1–2 minutes. Serve immediately with rice noodles.

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