Tofu and mushrooms in tomato sauce

    25 min

    A wonderful Chinese dish, made by combining pan-fried tofu with mushrooms and mixed vegetables, in a light tomato-based sauce. Serve with rice, for lunch for dinner.


    Quebec, Canada
    3 people made this

    Serves: 4 

    • 2 tubes egg tofu, cut into large chunks, patted dry and dredged in cornflour
    • 1 tablespoon oil
    • 1 tablespoon oil
    • 1 tablespoon chopped garlic
    • 1 medium onion, chopped
    • 1/2 teaspoon salt
    • 150g frozen mixed vegetables, thawed
    • 2 tomatoes, diced
    • 3 tablespoons tomato ketchup
    • 2 tablespoons tomato puree
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 5 tablespoons water
    • 200g enoki mushroom, root end removed

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat a large frying pan with 1 tablespoon oil over high heat. Reduce the heat to medium and fry the tofu until evenly browned on both sides, 4-5 minutes. Transfer to a serving dish.
    2. Heat the same frying pan with 1 tablespoon oil over high heat. Saute the garlic until aromatic, 2-3 minutes. Add the onion and salt; cook until soft, 3-4 minutes.
    3. Stir in the mixed vegetables, tomatoes, tomato ketchup, tomato puree, salt, sugar, water and mushrooms. Mix well and bring to the boil until the mushrooms are soft, about 2-3 minutes. Pour over the tofu and serve.


    If egg tofu is unavailable, use 500g ordinary firm tofu instead.

    See it on my blog

    Check out this recipe on my blog

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    Reviews in English (1)


    I couldn't find egg tofu so I used regular tofu instead - it was really tasty fried in cornflour, I was pleasantly surprised because I'm not usually a big fan of tofu. The sauce was also nice, but the enoki mushrooms... well, I'm sure they're not at their best when they come from a can, but it was a new (and slightly unnerving) gastronomic experience for me. I will probably make this again, but without the mushies next time  -  05 Jul 2012