© 2019 Ching He Huang. All rights reserved.

Steamed Tofu Mushroom Stir Fry

Serves : 2 - 4 Preparation 10 mins Cooking 15 mins Total 25
Nutrition facts: 180.00 calories 10.70g protein 11.50g carbs 4.80g sugars 10.10g fat 1.60g 1.50g fibre 882.00mg sodium
Ingredients: 1 x400g block, drained Organic Tofu 1 tablespoon Shaosing rice wine or dry sherry 1 pinch Sea salt 1 pinch Ground white pepper 1 tablespoon Rapeseed oil 2 cloves, peeled and finely chopped Garlic 1 tablespoon Fresh root ginger, peeled and finely grated 65g, sliced Fresh shitake mushrooms 65g, whole Oyster mushrooms 65g Enoki mushrooms For the sauce: 2 tablespoons Clear rice vinegar 1 tablespoon Lee Kum Kee Pure Sesame Oil 2 tablespoons Lee Kum Kee Premium Light Soy Sauce 2 tablespoons Lee Kum Kee Mushroom Sauce 1 tablespoon Cornflour 100ml Cold vegetable stock

Inspired by the Tofu Heaven at Huang Lo Farm Restaurant

This is a vegan delight! The more-ish mushroom stir fry goes perfectly well with the steamed tofu injecting it with bags of flavour.

Steamed Tofu Mushroom Stir Fry

  1. Serves : 2 - 4
  2. Preparation time 10 Minutes
  3. Cooking time 15 Minutes
per serving

Cals


180.00

Protein (g)


10.70

Carbs (g)


11.50

Sugars (g)


4.80

Fat (g)


10.10

Sat Fat (g)


1.60

Fibre (g)


1.50

Sodium (mg)


882.00

Source from

Ching He Huang Web Site

About the recipe

main courses

Inspired by the Tofu Heaven at Huang Lo Farm Restaurant

This is a vegan delight! The more-ish mushroom stir fry goes perfectly well with the steamed tofu injecting it with bags of flavour.

Ingredients
  • Organic Tofu - 1 x400g block, drained
  • Shaosing rice wine or dry sherry - 1 tablespoon
  • Sea salt - 1 pinch
  • Ground white pepper - 1 pinch
  • Rapeseed oil - 1 tablespoon
  • Garlic - 2 cloves, peeled and finely chopped
  • Fresh root ginger, peeled and finely grated - 1 tablespoon
  • Fresh shitake mushrooms - 65g, sliced
  • Oyster mushrooms - 65g, whole
  • Enoki mushrooms - 65g
For the sauce
  • Clear rice vinegar - 2 tablespoons
  • Lee Kum Kee Pure Sesame Oil - 1 tablespoon
  • Lee Kum Kee Premium Light Soy Sauce - 2 tablespoons
  • Lee Kum Kee Mushroom Sauce - 2 tablespoons
  • Cornflour - 1 tablespoon
  • Cold vegetable stock - 100ml

Steps

  • Slice the Tofu into 1.5 cm square pieces but still remain as a complete block, transfer to a heatproof plate. Season the tofu with Shaosing rice wine, pinch of salt, pinch pf ground white pepper. Place the plate on a steamer rack in a wok filled with water. Cover with a tight-fitting lid and steam over medium heat for 8 minutes. 
  • Meanwhile, prepare the mushroom by trimming the enoki mushrooms and pulling them apart to separate them. Slice the shitake mushrooms and tear the oyster mushrooms into thick pieces.
  • Put a wok on to high heat, when smoking add the rapeseed oil and the garlic, ginger, allow it to sizzle for a few seconds before adding the shitake mushrooms- allow to cook for one minute.
  • Add the oyster mushrooms allow to cook for 30 seconds before adding the sauce. Bring to the bubble and add in the enoki mushrooms, stir in, take off the heat and set aside. 
  • Remove the Steamed tofu from the wok, pour over the Mixed mushroom, garnish with spring onions, and serve immediately with steamed Jasmine rice. 
Ingredients
  • Organic Tofu - 1 x400g block, drained
  • Shaosing rice wine or dry sherry - 1 tablespoon
  • Sea salt - 1 pinch
  • Ground white pepper - 1 pinch
  • Rapeseed oil - 1 tablespoon
  • Garlic - 2 cloves, peeled and finely chopped
  • Fresh root ginger, peeled and finely grated - 1 tablespoon
  • Fresh shitake mushrooms - 65g, sliced
  • Oyster mushrooms - 65g, whole
  • Enoki mushrooms - 65g
For the sauce
  • Clear rice vinegar - 2 tablespoons
  • Lee Kum Kee Pure Sesame Oil - 1 tablespoon
  • Lee Kum Kee Premium Light Soy Sauce - 2 tablespoons
  • Lee Kum Kee Mushroom Sauce - 2 tablespoons
  • Cornflour - 1 tablespoon
  • Cold vegetable stock - 100ml