Mushroom and tofu stir-fry

Mushrooms and tofu are favoured by many vegetarians as a nutritious meat alternative. You can use any mushrooms in this tasty stir–fry – the more variety the better. Look for those that are firm, plump and clean for optimum freshness.

Mushroom and tofu stir-fry


  • 2 tablespoons salt–reduced soy sauce
  • 1 tablespoon dark brown sugar
  • 1½ teaspoons cornflour (cornstarch)
  • 1 tablespoon olive oil
  • 4 spring onions (scallions), thinly sliced
  • 2 tablespoons grated fresh ginger
  • 3 cloves garlic, crushed
  • 250 g (8 oz) fresh shiitake mushrooms, stems removed and caps quartered
  • 250 g (8 oz) button mushrooms, halved
  • 1 large bok choy, cut into eighths
  • 400 g (14 oz) firm tofu, cut into cubes


  1. Combine the soy sauce, sugar, cornflour and ½ cup (125 ml) water in a small bowl, stirring well.
  2. Set aside until needed.
  3. Heat 2 teaspoons of the olive oil in a wok or large non–stick frying pan over medium heat.
  4. Add the spring onions, ginger and garlic and stir–fry for 1 minute, or until tender.
  5. Add the shiitake and button mushrooms to the wok with ½ cup (125 ml) water.
  6. Cover and cook, stirring occasionally, for 5 minutes, or until all of the water has been absorbed and the mushrooms are tender.
  7. Remove to a plate.
  8. Heat the remaining olive oil in the wok.
  9. Add the bok choy and stir–fry for 5 minutes, or until tender.
  10. Return the mushroom mixture to the wok with the tofu, tossing to combine.
  11. Stir in the soy sauce mixture and stir–fry for a further 2 minutes, or until the tofu is heated through and the vegetables are coated in the sauce.

Serves 4
Preparation: 10 minutes
Cooking: 15 minutes


Low Fat No Fat Asian Cooking

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