Lee Kum Kee

Wok Fried Mixed Mushroom on Steamed Tofu By Ching He Huang

Serves 2 Vegan

Inspired by the Tofu Heaven at Huang Lo Farm Restaurant 

This is a vegan delight! The more-ish mushroom stir fry goes perfectly well with the steamed tofu injecting it with bags of flavour.

This recipe was made in collaboration with Ching He Huang


65g fresh shiitake mushrooms, sliced
65g oyster mushrooms, whole
65g enoki mushrooms
400g block of Organic Tofu, drained
2 Tbsp Shaoxing rice wine or dry sherry
1 pinch sea salt
1 pinch ground white pepper
1 Tbsp rapeseed oil
2 cloves garlic, peeled and finely chopped
1 Tbsp freshly grated root ginger
1 spring onion, diagonally cut

Sauce Mix

100ml cold vegetable stock
2 Tbsp rice vinegar
1 Tbsp cornflour


1 Slice the Tofu into 1.5 cm square pieces but still remain as a complete block, transfer to a heatproof plate. Season the tofu with Shaoxing rice wine, pinch of salt, pinch of ground white pepper. Place the plate on a steamer rack in a wok filled with water. Cover with a tight-fitting lid and steam over medium heat for 8 minutes.
2 Meanwhile, prepare the mushroom by trimming the enoki mushrooms and pulling them apart to separate them. Slice the shiitake mushrooms and tear the oyster mushrooms into thick pieces.
3 Put a wok on to high heat, when smoking add the oil then garlic, ginger, allow it to sizzle for a few seconds before adding the shiitake mushrooms- allow to cook for 1 minute.
4 Add the oyster mushrooms allow to cook for 30 seconds before adding the sauce. Bring to the bubble and add in the enoki mushrooms, stir in, take off the heat and set aside.
5 Remove the steamed tofu from the wok, pour over the mixed mushroom and drizzle some pure sesame oil, serve immediately with steamed Jasmine rice.
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