Stir Fried Tofu, Shiitake Mushrooms and Baby Corn

Stir Fried Tofu, Shiitake Mushrooms and Baby Corn


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This is a simple stir fry that combines tofu, shiitake mushrooms and baby corn in simply flavoured dish that makes a great side or main.


Serves: 2 

  • Mushroom Marinade
  • 8 dried shiitake mushrooms, soaked, stems removed and discarded
  • 1 teaspoon soy sauce
  • 1 teaspoon caster sugar
  • 1 teaspoon sesame oil
  • Sauce
  • 1/2 tablespoon water
  • 3 tablespoons oyster sauce
  • 1 teaspoon sugar
  • 2 teaspoons sesame oil
  • Stir Fry
  • 250g firm tofu, sliced thickly
  • cornflour, as needed
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon finely diced garlic
  • 1 medium onion, diced
  • 1/2 teaspoon salt
  • 8 baby corn, diced
  • 200g assorted vegetables, diced
  • 6 dried scallops, soaked and finely diced

Preparation:10min  ›  Cook:15min  ›  Extra time:20min marinating  ›  Ready in:45min 

  1. Mushroom Marinade: Finely slice the shiitake mushrooms. Marinade in the soy sauce, sugar and sesame oil for 20 minutes.
  2. Sauce: Make the sauce by mixing together the water, oyster sauce, sugar and sesame oil. Set aside
  3. Stir Fry: Pat dry the tofu then dust in cornflour and set aside.
  4. Heat a large frying pan with oil over high heat. Reduce the heat to medium then fry the tofu until evenly brown on both sides; about 4-5 minutes. Transfer to a serving dish.
  5. In the same frying pan heat oil over high heat. Stir fry the garlic until aromatic; 2-3 minutes.
  6. Stir in the onion and salt then cook until soft; 3-4 minutes.
  7. Add the shiitake mushrooms, baby corn, vegetables and scallops to the frying pan and stir well.
  8. Stir in the sauce and heat through; 1-2 minutes. Pour over the plated tofu and serve.


Dried shiitake mushrooms and dried scallops can be purchased in Asian speciality shops.

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