If you like ‘Mabo Tofu’, you would like this dish. My quick-braise method doesn’t stir-fry Tofu so you can use soft and delicate type of Tofu for this dish. I use whatever mushrooms that I have in hand. Shimeji, Shiitake, Enoki, Oyster Mushrooms are all very nice for this recipe. Serve with freshly cooked rice.


4 Servings


Tofu 400 to 500g *medium to soft type recommended
Chicken Mince 250 to 300g
Shimeji OR other Asian mushrooms 100 to 200g
Oil 1 tablespoon
Ginger 1 small piece *finely chopped or grated
Spring Onion 2 *finely chopped

Sauce Ingredients

Chicken Stock 1 cup (or Water 1 cup & Asian Chicken Bouillon Powder 1 teaspoon)
Sake 2 tablespoons
Sugar 2 teaspoons
Oyster Sauce 2 teaspoons
Soy Sauce 1 tablespoon
Potato Starch 1 tablespoon

  1. Finely chop up Ginger (you may wish to grate Ginger) and Spring Onion. Tear Shimeji into smaller pieces and cut Tofu into bite-size cubes.
  2. Place all the sauce ingredients in a mixing bowl and mix well. This has to be done before you start cooking. Cooking process doesn’t take long at all.
  3. Heat Oil in a large frying pan or a wok, cook Chicken Mince, Shimeji and Ginger breaking up the mince.
  4. Before you add the sauce mixture into the pan, mix it well again. Then pour in the sauce mixture and bring it to boil and let it thicken.
  5. Add Tofu and Spring Onion gently mix and combine.