Tofu and Mushrooms in Soybean Sauce over steamed rice

Tofu and Mushrooms in Soybean Sauce

  • Author: Spicepaw
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Total Time: 15 minutes
  • Yield: Serves 2-3 1x
  • Diet: Vegetarian


Tofu and Shitake mushrooms stir-fried with ginger and garlic then coated in a delicious soybean sauce. Serve as a side dish or as a main course. #tofu #stirfry #mushrooms #Chinesefoodrecipes #vegan #vegetarian #quickrecipes



  • 34  large king oyster mushrooms or 1020 shitake mushrooms
  • 300g (10.5 oz) firm tofu
  • 2 tbsp ginger (sliced)
  • 2 tbsp garlic (sliced)
  • 1 tbsp Chinese fermented soybean paste (minced)
  • 23 tbsp vegetable oil
  • 1 tsp sugar
  • 1 tbsp soy sauce


  1. Cut tofu and mushrooms into chunks and thinly slice both the ginger and garlic.  Set aside.
  2. In a small bowl, combine 1 tbsp Chinese fermented soybean paste, 1 tsp sugar and 1 tbsp soy sauce.  Mix together until thoroughly combined and set aside.
  3. In a large wok, heat 2-3 tbsp of cooking oil on high heat.
  4. When oil is hot, add the tofu and fry until slightly browned and crispy.
  5. Add ginger and garlic and stir for a minute or two until fragrant.
  6. Add mushrooms and stir-fry on high heat for 2-3 minutes until everything is cooked and crisp.
  7. Add the soybean sauce mixture and stir until everything is evenly coated.
  8. Cook for 1-2 minutes then remove from heat and serve.

  • Category: Sides, Main, Vegetarian
  • Method: Stir-Fry
  • Cuisine: Chinese

Keywords: Chinese, Tofu, mushrooms, stir-fry, vegan, vegetarian

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