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Oyster Mushrooms with Marinated Tofu


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Rate this recipe 4.3/5 (3 Votes)


  • 350 g firm silken tofu
  • 6 large oyster mushrooms
  • 3 tablespoons water
  • 2 tablespoons soy sauce
  • 3/4 teaspoon miso paste
  • 1/4 teaspoon sesame oil


Servings 2
Preparation time 3mins
Cooking time 8mins
Adapted from


Step 1

Mix the soy sauce, water, miso paste and sesame oil together until well blended.
Marinate the whole block of tofu in the marinade for at least an hour, 6 hours maximum making sure to rotate so all sides have a chance to soak.
Slice the mushrooms into long strips.
Heat griddle to a high heat.
Also heat a non-stick frying pan to a high heat.
Slice the tofu into centimetre thick slices and fry on the griddle for a couple of minutes on each side until slightly crispy.
While cooking the tofu, fry the mushrooms (without oil) until they start to brown then add two tablespoons of the marinade.
Once the marinade has reduced (about 1 minute), serve the tofu with mushrooms on top.

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