Medium Soft Tofu such as ‘Momen’ is best suitable for this dish. Today I used Woolworths’ Macro Classic Tofu 500g. Thinly sliced Pork and Asian greens such as Bok Choy can be added. Enjoy this comforting soupy dish with freshly cooked Rice.


4 Servings


500g Tofu *medium soft type such as ‘Momen’
100g Shiitake Mushrooms *cut in half
1 tablespoon Sesame Oil

1 cup Chicken Stock *OR 1 cup Water & 1 teaspoon Asian Chicken Bouillon Powder
1 clove Garlic *finely chopped
2 tablespoons Oyster Sauce
2 tablespoons Sake (Rice Wine)
1 tablespoon Soy Sauce *alter the amount depending on the saltiness of the stock
1 tablespoon Potato Starch
Finely Ground White Pepper

  1. Cut Tofu into the size that is easy to eat. Leave them on a tilted cutting board, so that excess water can drip into the sink.
  2. Combine all the Sauce ingredients in a bowl. Alter the amount of Soy Sauce depending on the saltiness of the stock. *Note: If you add Pork or other vegetables, you would need more sauce.
  3. Heat Sesame Oil in a frying pan over medium heat, cook Garlic and Shiitake. If you add Pork or other vegetables, cook them with Shiitake.
  4. When cooked, add the sauce, bring to the boil and stir until the sauce thickens. Add Tofu and cook for a few minutes until Tofu is hot.
  5. Sprinkle with finely chopped Spring Onion, and enjoy with freshly cooked Rice.