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Asian Tofu and Mushrooms

Asian Tofu and Mushrooms

This tasty dish will make tofu lovers out of just about anyone! It’s easy to make, low in fat, and high in protein. I like to serve it with fried rice.

Serves 3-4.


  • 12-16 oz extra firm tofu
  • 1 Tbsp vegetable oil
  • 8 oz mushrooms, coarsely sliced
  • 1/4 tsp toasted sesame seed oil
  • 1 tsp grated ginger root
  • 1 tsp grated garlic
  • 2 Tbsp vegetarian mushroom oyster sauce
  • Slice the tofu into triangular pieces of about 1/3 inch in thickness.
  • Place a clean absorbent towel on a large baking sheet. Place the tofu in a single layer on the towel.
  • Cover the tofu with a second clean towel and weight the tofu down with a large heavy pot or can.
  • Allow to stand and drain one hour. Remove from toweling and pat dry.
  • In a large, heavy pot, heat the vegetable oil and distribute it evenly. Add the tofu and allow to brown without disturbing it, for about 4 minutes. Turn and brown the other sides for another 2 minutes or so.
  • Remove tofu to a holding dish.
  • Add the sesame oil to the same skillet and stir in the mushrooms. Cook until barely tender, or about 2-3 minutes. Stir in the ginger and garlic and cook another minute, stirring constantly.
  • Add back the tofu and sprinkle with oyster sauce. Heat for a minute. Serve hot with a side of rice.

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