Fried tofu with thick mushroom sauce

Fried tofu with thick mushroom sauce

Simple ingredients + huge flavour. This veggie dish is surprisingly filling, with Asian mushrooms and a thickened sauce that makes the crispy tofu irresistible.

  • 30 mins
  • Easy
  • Sides

Ingredients

  • 300g firm tofu, drained and pressed
  • 2 tbsp vegetable oil
  • 150 shiitake mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 tbsp Yutaka Soy Sauce
  • 1 tbsp oyster sauce
  • 1 tsp cornflour (cornstatch)
  • 100ml water
  • 2 spring onions, finely sliced

Directions

  1. Cut the pressed tofu into bite-sized cubes.
  2. Heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat. Add the tofu cubes and fry for 4-5 minutes, turning occassionally until golden and crispy on all sides. Remove the tofu from the pan and set aside.
  3. In the same pan, add the remaining tablespoon of vegetable oil. Add the sliced shiitake mushrooms and minced garlic, and saute for 3-4 minutes until the mushrooms are tender and fragrant. 
  4. In a small bowl, mix the soy sauce, oyster sauce, cornflour, and water until well combined.
  5. Pour the sauce mixture into the pan with the mushrooms and bring to a simmer. Cook for 2-3 minutes, stirring, until the sauce thickens.
  6. Return the fried tofu to the pan and gently toss to coat in the thick mushroom sauce. Season with salt and pepper to taste.
  7. Serve the fried tofu hot, garnished with sliced spring onions.

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