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Stir-Fried Tofu With Mushrooms And Scallions


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  • 4 tofu cakes
  • 3 packages enoki mushrooms - (3.5 oz ea)
  • 3 scallions
  • 3 tablespoons finely-chopped Sichan pickles
  • 2 1/2 tablespoons light soya sauce
  • 1 tablespoon Hoisin sauce
  • 1 1/2 tablespoons Chinese mushroom sauce
  • 1/2 tablespoon chili sauce
  • 3/4 tablespoon vegetable or chicken stock
  • 1 teaspoon sugar
  • 1 tablespoon rice wine or sherry


Servings 4


Step 1

Cut each tofu cake into 4 to 6 pieces. Poach in boiling water for 2 minutes. Lift them out with a slotted spoon, drain and place on a serving dish.

Cut 1/2 inch of stem off enoki and cut spring onions into 1/4-inch diagonal sections.

Heat oil in a wok or frying pan. When hot, add mushrooms, spring onions and pickles. Stir over medium heat for 1/2 minute.

Add all the sauces, stock, the mushroom and sauce over the tofu on the serving plate. Toss them lightly together and serve.

This recipe yields 4 to 6 servings.

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