• Thank you for your patience and understanding during these unprecedented times. We really appreciate your continued support!

Recipe: Tofu and Oyster Mushroom Stir-Fry

Tofu or bean curd is a good source of protein and ideal for vegetarians and vegans. Available in soft and firm textures, we suggest that the firmer variety be used for this recipe. Lightly season with salt and dust in cornflour before frying.


1 packet firm tofu
1 tbsp cornflour (for dusting)
Sufficient vegetable oil for deep frying
90ml Wing Yip Mushroom Sauce
50g wheat noodles (soaked and drained)
114g pak choi
114g bamboo shoots
1 red pepper (sliced)
57g oyster mushrooms
2 spring onions (cut into 3 cm lengths)
1 tsp chopped garlic
1 tsp chopped ginger
2-3 tbsp water

Cooking Method

Serves 3-4

Cut the tofu into 2cm cubes and season with a little saly. Lightly dust with cornflour.

Heat the vegetable oil in a wok and deep fry the tofu in batches until crispy. Drain well on kitchen paper.

Remove all by 2 tbsp of oil from the wok and fry the garlic, ginger and bamboo shoots for 1 minute, add a little water if necessary.

Next add the noodles, red peppers and pak choi.

When the peppers are cooked (this should only take a minute or two) add the Mushroom Sauce, oyster mushrooms and spring onions.

Finally, stir in the tofu and serve immediately.


Hints and Tips:

Do not discard oil used when deep frying. Instead, strain and heat up with a slice of ginger. This ready flavoured oil can be used again in stir-fries.