Stir-fried Tofu Skin with Mixed Mushrooms and Snow Peas 雜菌荷蘭豆炒腐皮

A light and flavorful Cantonese stir-fry featuring tender tofu skin, earthy mixed mushrooms, crisp snow peas, and sweet carrots in a savory garlic sauce. Served with steamed rice.

Nutrition (per serving)

Ingredients

• 150g fresh tofu skin (腐皮), cut into 2-inch pieces
• 100g shiitake mushrooms, sliced
• 50g enoki mushrooms, roots trimmed
• 100g snow peas, trimmed
• 50g carrots, julienned
• 2 cloves garlic, minced
• 2 slices ginger, minced
• 2 tablespoons vegetable oil
• 1 tablespoon vegetarian oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 1/4 teaspoon white pepper
• 50ml water or vegetable broth
• 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
• 200g cooked white rice (for serving)

Steps

1. Cut tofu skin into 2-inch pieces. Slice shiitake mushrooms. Trim roots of enoki mushrooms. Trim snow peas. Julienne carrots. Mince garlic and ginger. Prepare cornstarch slurry.
2. Heat vegetable oil in a wok or large frying pan over medium-high heat. Add minced garlic and ginger and stir-fry until fragrant.
3. Add carrots and shiitake mushrooms to the wok and stir-fry for 2 minutes. Then add snow peas and enoki mushrooms and stir-fry for another 1 minute.
4. Add tofu skin to the wok. Pour in vegetarian oyster sauce, light soy sauce, sugar, white pepper, and water or vegetable broth. Stir well to combine. Bring to a simmer.
5. Stir in cornstarch slurry gradually until the sauce thickens to your desired consistency. Serve hot with cooked white rice.

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