This healthy and comforting dish is perfect for dinner on a cold day. It can be Vegan. Today I used Chicken Stock, but you can use plant-based stock. Use extra Soy Sauce instead of Oyster Sauce. You would need to add some Mirin or Sugar to add sweetness to the flavour. Hard Tofu is NOT suitable for this dish. Please use soft or medium soft type.
500g Tofu *medium soft type such as ‘Momen’, cut into large bite-size pieces
200g Asian Mushrooms *cut into small pieces or slices
*Note: Today I used Shiitake, Enoki and rehydrated Snow Fungus. Other suggestions include Shimeji, Oyster Mushroom, Black Fungus, etc.
1 tablespoon Potato Starch OR Corn Starch *mixed with 1 tablespoon Water
1 Spring Onion *finely chopped
Salt & White Pepper
1 cup Chicken Stock *OR 1 cup Water and 1 teaspoon Asian Chicken Bouillon Powder
1 teaspoon grated Ginger
1 tablespoon Soy Sauce
1 tablespoon Oyster Sauce
1 teaspoon Sesame Oil
- Place Water in a pot about 5cm deep, gently place Tofu pieces, and add more Water to cover if required. Slowly heat over medium heat. When it started boiling, it’s ready to serve.
- Meanwhile, heat the sauce ingredients in a saucepan. Add Mushrooms of your choice and cook, stirring frequently, until soft. Add Salt & White Pepper to taste. *Note: You may wish to add extra Soy Sauce or Oyster Sauce rather than Salt.
- Mix Potato Starch (OR Corn Starch) and Water in a small bowl, and gradually add to the Mushroom mixture, stirring well, to thicken the sauce.
- Pick up hot Tofu using a slotted spoon or small skimmer, and place in a serving deep plate. Cover with the Mushroom mixture, sprinkle with finely chopped Spring Onion, and serve hot.