Melt-in-your mouth tofu stir fry with oyster mushrooms

When I hear people talk about how gross/bland/weird tofu is or how it’s something that only vegetarians and vegans should eat, I think it’s a real pity that they haven’t had a good experience with it. Yes, it is bland if you just have it by itself with absolutely no seasoning whatsoever but for those who have had it done well, you will know that tofu can taste fantastic.

In terms of mushrooms, champignon/button mushrooms have never been my vege of choice, although I eat them happily enough. I much prefer the textures and tastes of shitake, enokitake, straw and oyster mushrooms; I think this comes down a lot to the fact that I grew up eating predominantly Chinese food and I take a particular fancy towards Asian foods.

My mum’s tofu and oyster mushroom stir fry puts together two ingredients that some people may find foreign but once you try it, you’ll see there is nothing gross, or bland, or weird about it.

Ingredients consist of the Holy Trinity (sliced ginger, sliced garlic and diced spring onion), soy sauce, oyster mushrooms, fresh tofu of medium firmness (not silky or dried tofu), cornflower/starch, water, salt and vegetable oil.

The oil needs to be heated in a wok (just enough to cover the bottom of the wok) and the garlic, ginger and spring onions should be cooked in the oil for a minute or two. Cook the tofu first, moving it around in the wok regularly. It should start to get softer the more it cooks and as you move it around the wok, it should start to break apart a bit. Once this happens, add in the mushrooms. My mum sometimes takes the tofu out of the wok to cook the mushrooms and then adds the tofu back in later but either way works.

Tofu and oyster mushrooms 1

Fry the mushrooms for a couple of minutes until they are tender, gradually adding in a bit of water (only a couple of teaspoons) during the process. Lastly, add in salt and soy sauce to taste and then enough cornflour/starch to just slightly thicken the sauce. When cooked right, the tofu should be slightly browned on the outside and melt in your mouth – or if you’re like me, it’ll fall apart when you try to pick them up with chopsticks because you fail at the delicate art of chopstick holding (spoons essential).

Serve with freshly steamed rice and a drizzle of sesame oil 🙂

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3 thoughts on “Melt-in-your mouth tofu stir fry with oyster mushrooms

  1. This looks absolutely delicious and I’m going to try it this week! I must admit that my past experiences with tofu have been less than stellar, but you may make a convert out of me yet. Thanks for sharing. All the best, Terri

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    • Here’s hoping I do! I’m not sure I explained it the best way I could so feel free to ask any questions if you’re unsure. Crossing fingers for it to go well for you!

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  2. Pingback: Dessert cravings satisfied…for now… | Of All Tastes

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