Shimeji Mushrooms with Egg Tofu Recipe

This Shimeji Mushrooms with Egg Tofu Recipe is made in tze char style that comes with a savoury sauce that you can use to douse over your rice. Yum.

Shimeji Mushrooms with Egg Tofu Recipe

The advantage of this recipe lies in its flexibility so you can easily create different versions of it by using a variety of ingredients. This time, I’ve combined 3 of my favourites – egg tofu, shimeji mushrooms and bok choy. You can also go for prawns + kai lan + shiitake mushrooms or chicken + button mushrooms + spinach. Whatever combination you and your family like. 😉

Shimeji Mushrooms with Egg Tofu Recipe

To keep this dish purely vegetarian, swap out the chicken stock for vegetable stock instead.

And for low carb dieters who prefer to turn this into a one-dish meal (that’s what I do for my lunches sometimes), add your favourite proteins to bulk up the dish. Works extremely well with most meat and seafood.

Enjoy! 🙂

Shimeji Mushrooms with Egg Tofu Recipe
  • 2 tubes egg tofu (300g), thickly sliced
  • 220g bok choy, blanched in boiling water
  • 100g white shimeji mushrooms
  • 100g brown shimeji mushrooms
  • 250ml chicken stock
  • 1/2 tbsp oyster sauce
  • 1 tsp sesame oil
  • corn starch solution (mix 1 tbsp corn flour with 2 tbsp water)
  • 3 cloves garlic, peeled & minced
  • 2 tbsp sunflower oil
  • chopped spring onions as garnish
Heat oil in pan. Pan-fry the egg tofu slices till they turn golden brown on both sides. Transfer onto paper towels.
Leave a bit of oil in the pan and wipe off the excess with paper towels.
In the same pan, saute garlic till fragrant.
Stir fry the mushrooms for 30 seconds.
Pour in the stock, oyster sauce and sesame oil. Bring to a boil.
Thicken the sauce with cornstarch solution.
Return the egg tofu to the pan. Stir fry to combine.
Transfer the blanched bok choy onto a serving plate and ladle the egg tofu mixture over.
Garnish with spring onions and serve.


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