This Malaysian tofu with mushroom sauce is a warm and comforting dish that takes minimal prep time. It has the seal of approval from meat eaters, tofu haters, and plant eaters alike. The flavors were inspired by a classic Malaysian home-cooked dish. The original dish would consist of finely chopped steamed pork and seafood over tofu—now you can have similar flavors, while helping animals and the planet. 🐷♥️The tofu will keep in the fridge for 3 days.
YIELDS
Serves 2 as a main, 4 as a side
PREP TIME
COOK TIME
TOTAL TIME
- Vegetarian oyster sauce
- Vegetarian Hoisin sauce
- Light soy sauce
- Red Onion
- Olive Oil
- Spring Onion or Coriander, finely chopped (optional)
- Tofu
- Mushrooms
- 1 tbsp Vegetarian oyster sauce
- 1 tsp Vegetarian Hoisin sauce
- 1 tbsp Light soy sauce
- 1/2 Red Onion
- 1 tsp Olive Oil
- Spring Onion or Coriander, finely chopped (optional)
- 1 block Tofu
- 1 cup Mushrooms
Directions
1. Steam the tofu for five minutes.
2. Finely dice the red onion. Saute the onion in a tsp of olive oil on medium heat.
3. Add the sauces. Gradually add 1/3 cup water, turning the heat up so that the sauce thickens and forms a glaze.
4. Pour over the tofu.
If you like, feel free to top with some finely sliced coriander or spring onion. Serve with rice 🙂
Vegan Mee Goreng (Malaysian Stir Fry Noodles)
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
__
Photo: Deborah Tan
