top of page

Tofu and Asian Mushroom Stir-fry

Recipes for Home and Restaurant

by Nadine Lloyd

Tofu and Asian Mushroom Stir-fry Recipe by Nadine Lloyd


(Serves 2)

  • 250g (8.8oz) tofu – cubed

  • ½ cup Shaoxing wine

  • 2 tablespoons sesame seed oil

  • 2 garlic cloves – finely chopped

  • 1 knob ginger – finely chopped

  • 1-2 chillies – finely chopped

  • 2 cups mixed mushrooms

  • 2 cups snow peas – halved

  • ½ cup soy sauce

  • 2 tablespoons black sesame seeds


Soak the tofu in Shaoxing wine for 10-15 minutes.

Remove from wine and pat dry with paper towel.

(Retain the wine for later)

Heat the sesame seed oil in a wok or frying pan.

Fry the tofu until golden brown on all sides.

Add the garlic, ginger, and chilli.

Fry for 2 minutes.

Add the mushrooms and snow peas.

Stir through.

Add half the Shaoxing wine and the soy sauce.

Simmer until the liquid has reduced by half, or until slightly thickened.

Add the sesame seeds.

Stir through.

Serve hot or cold.

Return to:

bottom of page