Stir-Fried Tofu with Mushrooms, Peas, and Oyster Sauce

By Ira,

This is a an easy and tasty recipe. Once you have all your ingredients setup, it all comes together very quickly. If you don’t like tofu, you can replace it with chicken. But this is a great way to start cooking with tofu as it absorbs the comforting flavor of the oyster sauce.

Serves 4 – Adapted from the Food Network Magazine


  • 1 egg white
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 tablespoon cornstarch

Oyster Sauce:

  • 3/4 cup chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 tablespoon soy sauce
  • 3 tablespoons oyster sauce
  • 2 teaspoons sesame oil


  • 1 cup rice
  • 2 tablespoons peanut or vegetable oil
  • 1 12-ounce package extra-firm tofu, cut into 1/2-inch cubes
  • 1 cup frozen peas
  • 8 ounces shiitake mushrooms, stalks completely removed, and sliced (or a combination of cremini and shiitake mushrooms)
  • 4 scallions, cut into 1-inch pieces on the diagonal
  • salt
  • sugar
  • 3 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 3 scallions, finely sliced

Note: you can replace the tofu with 2 chicken breasts, thinly sliced against the grain.

Whisk together the marinade ingredients in a medium bowl. Set aside.

Add the tofu to the marinade. Stir, cover and refrigerate for 1 hour. If you don’t have time, just marinate it for 15 minutes.

Start cooking the rice according to the package directions.

In a medium bowl, whisk together the oyster sauce ingredients, and set aside.

Drain the extra marinade from the tofu through a colander and set aside.

In a wok or 10-inch non stick skillet over medium heat, add 1 tablespoon oil. When oil starts shimmering, add the tofu, and let it slightly brown on one side, about 3 minutes, gently stir by lifting up the tofu with a heatproof spatula and let it slightly brown on the other side, another 3 minutes.

Transfer the tofu to a plate and set aside. Quickly wipe out the pan and put it back on medium high heat.

Add 1 tablespoon oil, then the garlic, ginger, finely sliced scallions, pinch of salt and sugar. Stir for 30 seconds.

Add the mushrooms. Stir occasionally until they release their juices and then they evaporate, about 8 minutes.

Add the scallion pieces and stir for 2 more minutes.

Add the peas and tofu, stir,

then add the marinade.

Stir occasionally for 3 more minutes, until the sauce thickens. Serve with the rice.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s