Simple and Delicious Stir Fry Mushroom with Tofu Skin Recipe

tofu skin

🥗Healthier: tempeh

💰Cheaper: firm tofu

Tempeh is a healthier protein alternative, while firm tofu is more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is often less expensive.

Soak the dry tofu skin in a big bowl full of water for about 45 minutes to 1 hour.

Cut the mushrooms, carrot, and spring onions while the tofu skin is soaking.

After soaking, cut the softened tofu skin into smaller pieces and rinse it.

Heat a large pan and add garlic oil, waiting for it to heat up.

Add garlic in oil to the pan and stir-fry until fragrant.

Add the carrot and all of the tofu skin to the pan and stir.

Incorporate half of the oyster sauce, half of the light soy sauce, a little bit of sesame oil, and half of the pepper into the pan, stirring well.

Pour in about half a cup of water, cover the lid, and cook for 5 minutes or until the dry tofu skin is soft.

After 3 minutes, add shiitake mushrooms, king oyster mushrooms, and button mushrooms to the pan, cover, and cook for another 3 minutes.

After 6 minutes total, add shimeji mushrooms, the remaining light soy sauce, pepper, sesame oil, and oyster sauce, stirring to combine.

Cook for another 3 minutes until the shimeji mushrooms are cooked.

Taste the mixture and adjust seasoning if desired.

Add the flour mix to thicken the gravy, stirring well.

Switch off the heat and add the spring onions, mixing everything together.

Serve the stir-fried mushroom and tofu skin immediately while hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens