Crispy Tofu with Stir-Fried Mixed Mushrooms and Pak Choi

Whenever I crave something comforting but light, I turn to this crispy tofu with stir-fried mushrooms and pak choi. It’s one of those dishes that feels like a hug on a plate—crispy, golden tofu nestled among earthy mushrooms and vibrant greens.

I love how the tofu soaks up the oyster sauce, while the garlic and scallions give it that little kick of aroma and warmth. Pak choi adds freshness and crunch, balancing all the rich flavours perfectly.

It’s a dish I often make when I want something quick, satisfying, and a little special. Every time I serve it, whether for a quiet weeknight dinner or to impress friends, it never fails to feel like a treat.

Crispy Tofu with Stir-Fried Mixed Mushrooms and Pak Choi

Crispy pan-fried tofu served with stir-fried mixed mushrooms and tender pak choi in a savoury oyster sauce. A simple and satisfying Asian-style dish packed with flavour and texture.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 people

Course: Salad, Side Dish

Cuisine: Chinese

Ingredients Method Notes

Ingredients

  

• 350 g firm tofu sliced into 1 cm thick square pieces
• 25 g plain flour seasoned with salt
• 160 g baby green pak choi
• 60 g white shimeji mushrooms
• 60 g shiitake mushrooms
• 60 g oyster mushrooms
• 4 cloves garlic finely chopped
• 1/4 tsp salt
• 1 scallion chopped (for garnish)
• 2 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp cornstarch
• 50 ml cold water

Method

 

1. Slice the tofu into 1 cm thick square pieces and coat each piece lightly in the seasoned plain flour.
2. Heat a frying pan with oil over medium heat. Pan fry the tofu for about 4 minutes on each side until golden and crispy. Remove from the pan and set aside.
3. In a separate hot pan, add a little oil and half of the chopped garlic. Let it cook for about 30 seconds until fragrant.
4. Add the pak choi and 1 tablespoon of water. Cover with a lid and cook on medium heat for about 3 minutes until tender. Sprinkle with salt and set aside.
5. In a small bowl, mix together the oyster sauce, sugar, cornstarch, and cold water to make the sauce. Set aside.
6. Heat oil in a pan and add the mixed mushrooms. Stir fry for about 2 minutes.
7. Add the remaining garlic and continue to stir fry for another 2 minutes until the mushrooms soften.
8. Lower the heat and pour in the prepared sauce, stirring until it thickens slightly.
9. Add the crispy tofu to the pan and let it simmer in the sauce for 2 to 3 minutes.
10. To Serve
11. Arrange the pak choi around the edge of the plate.
12. Spoon half of the mushroom mixture into the centre, place the tofu on top, then add the remaining mushrooms over the tofu.
13. Garnish with chopped scallion.

Notes

• Firm tofu works best as it holds its shape during frying.
• Pat the tofu dry before coating in flour for a crispier texture.
• You can substitute mushrooms depending on availability, such as chestnut or king oyster mushrooms.
• For a vegetarian version, replace oyster sauce with vegetarian oyster sauce made from mushrooms.