Stir-fried Tofu Skin with Mixed Mushrooms and Snow Peas雜菌荷蘭豆炒腐皮
A light and flavorful Cantonese stir-fry featuring tender tofu skin, earthy mixed mushrooms, crisp snow peas, and sweet carrots in a savory garlic sauce. Served with steamed rice.
01Ingredients
- 150g fresh tofu skin (腐皮), cut into 2-inch pieces
- 100g shiitake mushrooms, sliced
- 50g enoki mushrooms, roots trimmed
- 100g snow peas, trimmed
- 50g carrots, julienned
- 2 cloves garlic, minced
- 2 slices ginger, minced
- 2 tablespoons vegetable oil
- 1 tablespoon vegetarian oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 50ml water or vegetable broth
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 200g cooked white rice (for serving)
Nutrition (per serving)385kcal
- Protein14.2g
- Carbs48.3g
- Fat14.1g
Fiber 4.2 gSodium 625 mg
02Steps
- Cut tofu skin into 2-inch pieces. Slice shiitake mushrooms. Trim roots of enoki mushrooms. Trim snow peas. Julienne carrots. Mince garlic and ginger. Prepare cornstarch slurry.
- Heat vegetable oil in a wok or large frying pan over medium-high heat. Add minced garlic and ginger and stir-fry until fragrant.
- Add carrots and shiitake mushrooms to the wok and stir-fry for 2 minutes. Then add snow peas and enoki mushrooms and stir-fry for another 1 minute.
- Add tofu skin to the wok. Pour in vegetarian oyster sauce, light soy sauce, sugar, white pepper, and water or vegetable broth. Stir well to combine. Bring to a simmer.
- Stir in cornstarch slurry gradually until the sauce thickens to your desired consistency. Serve hot with cooked white rice.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.