Stir Fried Tofu, Shiitake Mushrooms and Baby Corn

    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.

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    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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