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Healthy Asian style mushroom tofu stew

I do not usually eat vegetarian dishes because I have a (biased) perspective that they will be bland and dull. I came up with this recipe simply because I was trying to loose weight after indulging myself for a week during my trip to Spain in February.

In fact, this simple Asian style mushroom tofu stew was so delicious that it surprised me. It proves that I was wrong to think that vegetarian dishes can not be as good as dishes containing meat.

Serve it over rice or with udon. Scrumptious.

Ingredients(serves 1):

  • 50g enoki mushrooms
  • 50g black oyster mushrooms
  • 100g soft tofu
  • 1/2 tbs cornstarch
  • 1/2 tbs oyster sauce
  • 1 tbs soy sauce
  • minced garlic, salt, sesame oil


  1. Heat oil, saute minced garlic until pale brown
  2. Add mushrooms (washed and drained) and a pinch of salt, saute
  3. Add 1/2 tbs oyster sauce after the mushrooms shrink and juice comes out
  4. Add tofu, soy sauce and approximately 200ml water
  5. Dissolve cornstarch with approximately 50ml water, add the solution once the stew starts to boil.
  6. Keep boiling for 5-7mins, add drops of sesame oil, remove from heat

Garnish with furikake (a Japanese seasoning)if desire

Serve with rice or noodles. Either way, it will be delicious.


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