Tofu with Snap Peas Mushrooms and Oyster Sauce

Tofu with Snap Peas Mushrooms and Oyster Sauce


1 firm tofu cake
8-12 Chinese dried mushrooms, soaked for 1 hour, then drained
1 small onion, cut into wedges
2 tbs peanut or vegetable oil
2 cloves garlic, thinly sliced
1 tsp brown sugar
2 tbs dry sherry
1 tbs soy sauce
2 tbs oyster sauce
  • Cut the tofu into 1 inch by 1/2 inch pieces
  • Drain and slice the mushrooms, then cut the snap peas on the diagonal.
  • Cut the onion into 8 wedges.
  • Add a little oil to a hot wok or frying pan, then add the tofu and lightly brown, stirring frequently.
  • Remove the tofu from the pan.
  • Add a little more oil, then add the onion, garlic and snap peas. 
  • Saute for several minutes then add the mushrooms and snap peas.
  • Add the brown sugar, sherry, soy sauce and oyster sauce and simmer for 1 minute more.
  • Serve with rice.




10 min


3 min


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