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Tofu and Oyster Mushroom Stir-Fry

Category: Main Dishes

Serves: 4 people

Preparing time: 00:00

Cooking time: 00:00


1 packet firm tofu

1 tbsp cornflour (for dusting)

Sufficient vegetable oil for deep frying

90ml Wing Yip Mushroom Sauce

50g wheat noodles (soaked and drained)

114g pak choi

114g bamboo shoots

1 red pepper (sliced)

57g oyster mushrooms

2 spring onions (cut into 3 cm lengths)

1 tsp chopped garlic

1 tsp chopped ginger

2-3 tbsp water

Cooking Method

Step 1

Cut the tofu into 2cm cubes and season with a little saly. Lightly dust with cornflour.

Step 2

Heat the vegetable oil in a wok and deep fry the tofu in batches until crispy. Drain well on kitchen paper.

Step 3

Remove all by 2 tbsp of oil from the wok and fry the garlic, ginger and bamboo shoots for 1 minute, add a little water if necessary.

Step 4

Next add the noodles, red peppers and pak choi.

Step 5

When the peppers are cooked (this should only take a minute or two) add the Mushroom Sauce, oyster mushrooms and spring onions.

Step 6

Finally, stir in the tofu and serve immediately.

Step 7

Hints and Tips: Do not discard oil used when deep frying. Instead, strain and heat up with a slice of ginger. This ready flavoured oil can be used again in stir-fries.

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