Stir-fried Tofu and Mixed Mushrooms with Asparagus in Vegetarian Oyster Sauce 蠔油鮮菇蘆筍炒豆腐

A delightful and healthy Cantonese stir-fry featuring firm tofu, a medley of fresh mushrooms (shiitake and enoki), and crisp asparagus, all coated in a savory vegetarian oyster sauce. Perfect served with steamed jasmine rice, this dish offers a balanced blend of textures and flavors.

Nutrition (per serving)

Ingredients

• 1 block (400g) firm tofu, pressed and cubed
• 250g asparagus, trimmed and cut into 2-inch pieces
• 100g shiitake mushrooms, sliced
• 100g enoki mushrooms, trimmed
• 3 cloves garlic, minced
• 1-inch piece ginger, thinly sliced
• 2 tablespoons vegetable oil
• 3 tablespoons vegetarian oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 1/4 teaspoon white pepper
• 1 tablespoon cornstarch
• 5 tablespoons water (2 tbsp for slurry, 3 tbsp for sauce)

Steps

1. Prepare the ingredients: Press and cube firm tofu. Trim and cut asparagus into 2-inch pieces. Slice shiitake mushrooms and trim the roots off enoki mushrooms. Mince garlic and thinly slice ginger. Mix cornstarch with 2 tablespoons of water (from the total amount) to create a cornstarch slurry.
2. Pan-fry Tofu: Heat vegetable oil in a wok over medium-high heat. Add cubed tofu and pan-fry until golden brown and slightly crispy on all sides. Remove the tofu from the wok and set aside.
3. Sauté Aromatics and Vegetables: In the same wok (add a little more vegetable oil if needed), sauté minced garlic and sliced ginger until fragrant. Add asparagus and shiitake mushrooms, stir-fry for 2-3 minutes until they are slightly tender-crisp.
4. Combine and Sauce: Add enoki mushrooms and the pan-fried tofu back into the wok. Pour in vegetarian oyster sauce, light soy sauce, sugar, white pepper, and the remaining 3 tablespoons of water. Stir well to combine all ingredients and bring the sauce to a gentle simmer.
5. Thicken and Serve: Stir the cornstarch slurry again, then gradually add it to the simmering sauce, stirring constantly until the sauce thickens to your desired consistency. Serve the hot stir-fry immediately with steamed jasmine rice.

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