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Tuesday, March 2, 2010

Sauted Tofu

Courtesy of

Yields 4 servings
Preparation time: 15 minutes


  • 1 box soft tofu (prefer purple Vitasoy brand)*, cut into 1-cm (½ inch) cubes
  • 2 stalks scallion, finely chopped
  • 2 Tablespoons canola oil
  • A few cilantro leaves
  • 1 Tablespoon mushroom oyster sauce*
  • ½ teaspoon black pepper
  • ½ teaspoon granulated sugar
  • 3 Tablespoons soy sauce (can use Healthy Boy brand)*
  • 1 Tablespoon vegetarian Japanese teriyaki sauce (prefer Yoshida brand)*
  • ⅓ teaspoon mushroom seasoning*
  • Chili paste (optional)

* Available in Asian markets.


  1. Combine all the seasoning ingredients together into a bowl. Mix well. Put aside.
  2. Preheat the canola oil into a nonstick frying pan using medium heat and stir-fry the chopped scallion until fragrant.
  3. Pour in the soy sauce mixture and stir well. When the soy sauce mixture is boiling, gently add the soft tofu. Gently turn the tofu over by shaking the pan to make them tumble over.

Decoration: * Garnish with cilantro. This dish can be served with the hot rice and blanched vegetables such as water spinach, mustard greens, spinach, sweet potato leaves, etc.

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