Tofu and vegetable stir fry

    45 min

    A simple, yet delicious tofu dish. Tofu is topped with shiitake mushrooms, vegetables and scallops, which are stir-fried in a light oyster sauce. Delicious when served with freshly cooked rice.


    Quebec, Canada
    1 person made this

    Makes: 2 - 3 servings

    • 8 dried shiitake mushrooms, soaked, stems removed and discarded
    • 1 teaspoon soy sauce
    • 1 teaspoon caster sugar
    • 1 teaspoon sesame oil
    • 1/2 tablespoon water
    • 3 tablespoons oyster sauce
    • 1 teaspoon sugar
    • 1 dessertspoon sesame oil
    • 250g firm tofu, sliced thickly
    • cornflour, as needed
    • 1 tablespoon oil
    • 1 tablespoon oil
    • 1 tablespoon finely chopped garlic
    • 1 medium onion, chopped
    • 1/2 teaspoon salt
    • 8 baby corn, diced
    • 200g assorted vegetables, diced
    • 6 dried scallops, soaked and finely chopped

    Prep:10min  ›  Cook:15min  ›  Extra time:20min marinating  ›  Ready in:45min 

    1. Finely slice the shiitake mushrooms. Marinade in the soy sauce, sugar and sesame oil for 20 minutes.
    2. Meanwhile, make the sauce by mixing together the water, oyster sauce, sugar and sesame oil. Set aside
    3. Pat dry the tofu, dredge in cornflour and set aside.
    4. Heat a large frying pan with 1 tablespoon oil over high heat. Reduce the heat to medium, then fry the tofu until evenly brown on both sides, about 4-5 minutes. Transfer to a serving dish.
    5. In the same frying pan, heat 1 tablespoon oil over high heat. Stir-fry the garlic until aromatic, 2-3 minutes. Stir in the onion and salt, cook until soft, 3-4 minutes. Add the shiitake mushrooms, baby corn, vegetables and scallops to the pan and stir well.
    6. Stir in the sauce and heat through, 1-2 minutes. Pour over the plated tofu and serve.


    Dried shiitake mushrooms and dried scallops can be purchased in Chinese/Oriental speciality stores.

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