Crispy pan-fried tofu served with tender pak choi and a savoury stir-fry of shiitake, shimeji and oyster mushrooms in a rich oyster sauce.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Serves: 2
Cuisine: Chinese
Course: Main Dish
Tags: Tofu Recipes · Vegetarian · Mushroom Recipes · Stir-Fry
Ingredients
For the Tofu
- 350g firm tofu, sliced into 1cm-thick square pieces
- 25g plain flour, seasoned with salt
- Vegetable oil, for frying
For the Pak Choi
- 160g baby green pak choi
- 2 cloves garlic, finely chopped
- ¼ tsp salt
- 1 tbsp water
For the Mushroom Stir-Fry
- 60g white shimeji mushrooms
- 60g shiitake mushrooms
- 60g oyster mushrooms
- 2 cloves garlic, finely chopped
- Vegetable oil, for stir-frying
For the Sauce
- 2 tbsp oyster sauce/vegan oyster sauce
- 1 tsp sugar
- 1 tsp cornstarch
- 50ml cold water
To Serve
- 1 spring onion, finely chopped
Method
1. Prepare the tofu
Slice the tofu into approximately 1cm-thick square pieces.
Coat each piece evenly in the seasoned flour, shaking off any excess.
2. Pan-fry the tofu
Heat a little oil in a frying pan over medium heat.
Add the tofu and pan-fry for approximately 4 minutes on each side, until lightly golden and crisp.
Remove from the pan and set aside.
3. Cook the pak choi
Heat a little oil in a clean pan.
Add half of the chopped garlic and stir-fry for approximately 30 seconds until fragrant.
Add the pak choi and 1 tbsp water.
Cover with a lid and cook over medium heat for approximately 3 minutes, until the pak choi is tender but still slightly crisp.
Season with salt and set aside.
4. Prepare the sauce
Add the oyster sauce, sugar, cornstarch and cold water to a bowl.
Mix well until the cornstarch has dissolved.
5. Stir-fry the mushrooms
Heat a little oil in a pan over high heat.
Add the shiitake, shimeji and oyster mushrooms.
Stir-fry for approximately 2 minutes, then add the remaining garlic.
Continue cooking for another 2 minutes, until the mushrooms are tender.
Reduce the heat and pour in the prepared sauce.
Add the pan-fried tofu and gently mix to coat everything in the sauce.
Simmer for 2–3 minutes, until the sauce has thickened and the tofu is heated through.
6. Serve
Arrange the cooked pak choi around the edge of each plate.
Place half of the mushroom mixture in the centre, followed by the tofu.
Spoon the remaining mushrooms and sauce over the tofu.
Garnish with chopped spring onion and serve immediately.
Notes
- Keep the tofu crispy: Don't overcrowd the pan when frying the tofu. Give each piece enough space to brown properly.
- Use a mushroom mix: Shiitake, shimeji and oyster mushrooms provide different textures and flavours, but other mushrooms can also be used.
- For crispier tofu: Pat the tofu dry with kitchen paper before coating it in flour.
- Adjust the sauce: Add a little extra water if the sauce becomes too thick.
- Serve immediately: The tofu is best enjoyed straight away while the outside is still crisp.
