Tofu and mushrooms in oyster sauce

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Easy to cook, nice to eat.

After blogging about some typical dishes we eat at home, I received requests to put up the recipe for this tofu dish. It’s actually very simple, and I’m sure many Chinese Singaporean families have their own version of it. It’s perfect with plain jasmine rice. Here’s the recipe:

Tofu and mushrooms in oyster sauce

Ingredients:
100 gms minced pork/chicken/beef
1 300 gm-block tofu, cubed
1 400 gm-can button mushrooms (drained weight 200 gms)*
1 red chilli, deseeded and finely chopped
1 shallot, finely chopped
1 garlic clove, finely chopped
chopped spring onions, to garnish

Marinade:
1 tbsp light soy sauce
0.5 tbsp sugar
0.5 tsp cornstarch

For the gravy:
2 tbsp oyster sauce**
1 tbsp light soy sauce
1 cup water
cornstarch solution to thicken

1. Mix the minced meat with the marinade ingredients.

2. Heat a wok till hot, add 2 tbsp oil. Fry the chopped chilli, shallot, and garlic till fragrant.

3. Add the marinated meat, breaking it up into fine bits with the frying spatula.

4. Add the mushrooms, oyster sauce, and light soy sauce, stir-frying till everything is well mixed. Add the water.

5. When the mixture starts to simmer, do a taste test and adjust if necessary. Add the tofu, and let the gravy come to a boil again.

6. Gently mix the tofu with the mushrooms and meat, taking care not to break the delicate tofu cubes. Thicken the gravy slightly with cornstarch solution.

7. Transfer to a dish and garnish with spring onions. Serve hot with plain rice.

*The button mushrooms can be substituted with canned straw mushrooms.

**I used Lee Kum Kee Premium Oyster Flavored Sauce. You might have to adjust the amount depending on the brand of oyster sauce you have.

cheers!

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Comments

  1. Cin says

    Ooh! It looks so much like de way Mum does it. Yes we use Lee Kum Kee Oyster Sauce too. Actually, we swear by oyster sauce. Somehow, no matter how bad a dish taste, once U add some magic oyster sauce. It does wonders to almost any Chinese dish.

  2. Christine Lee says

    Hi Julia,
    Thanks for sharing the recipe and this dish really goes well with plain white rice. I will be trying out some of your other recipes also. You are great!!.
    Cheers…

  3. joe says

    just like the way my grandma does it. but she will fry the tofu first until the outside is a bit brown. adding spring onion sure spice up the taste. reminds me of my grandma. sob, sob.

  4. says

    That looks positively yummy! I can’t wait to try your recipe out. It’s a wonderful thing for a major tofu-and-mushrooms fan like me.

  5. Lin says

    This pic makes the plain dish looks so yummy. Add more chilli, and eat it piping hot with plain rice especially for dinner on a cold rainy day!

  6. says

    Hi, this is my first time here. You have a beautiful blog. the pictures are just amazing. The tofy mushroom looks delicious. We make tofu quite often. Next time, it will be your recipe! thanks for sharing.

  7. moo moo says

    Really hope everything is ok on your side… really miss your updates… must be the haze! sigh

  8. says

    Hi Julia, first time to your blog, right away I fell in love with that tofu recipe. Thanks to you, I made some too with egg tofu, baby scallops & shrimps. I tweak a little by using some healthy mushroom seasoning instead of oyster sauce. Cheers 🙂