Fried Tofu and Oyster Mushroom with Snow Pea

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I am not a lover of Snow Peas but my husband and son do. In order for me to enjoy this dish too is to add some oyster mushrooms. I am glad that it turns out very tasty. What a good old oyster mushrooms could enhance the dish. It is so easy and in a jiffy you will have a fulfilling dish for lunch or dinner meal.



Serve 6


3 oz Snow Peas, removed the strings and ends

1 pound fried tofu, cut them into bite size

¼ pound oyster mushrooms, sliced if it is too large

4 cloves garlic, peeled and finely minced

4 tablespoons light soy sauce

1 tablespoons cooking white wine

2 teaspoons sesame seed oil

¼ cup chicken broth/water

Ground white pepper to taste

1½ tablespoons canola/vegetable/corn oil

Chopped cilantro for garnish

1 teaspoon cornflour/cornstarch plus 2 teaspoons water, stir to mix well (optional)



In a small bowl, combine light soy sauce, white pepper, chicken broth/water, cooking white wine and sesame seed oil; set aside.

Heat a wok/frying pan with canola/vegetable/corn oil over medium-high heat, swirling to coat the sides. Add garlic and sauté until fragrant. Add snow peas and oyster mushrooms and stir-fry until snow peas are crisp tender (do not overcook).

Add fried tofu and soy sauce mixture. Covered and bring to a boil. Add the cornflour/cornstarch mixture, stirring until the sauce thickened (optional). Turn off heat and transfer to a serving dish or platter. Garnish with cilantro. Serve it with steamed white/brown rice or just simply as it is.


This entry was posted in Chinese New Year Recipe, Fruits and Vegetables, S.E. Asian Vegan Delights, Vegetarian. Bookmark the permalink.

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