This is a really tasty dish - and for those who claim they do not like tofu (even thought it has no taste!), try diced aubergine instead of tofu.


  • 350 g firm (not silken) tofu (get this from a chinese/asian supermarket)
  • 0.5 onion (finely chopped)
  • 8 mushrooms (finely chopped)
  • 1 sheet of fried beancurd (abura-age) (finely chopped)
  • 1 clove of garlic – finely chopped or grated
  • ginger – grated (enough to fill a teaspoon)
  • 1 tblsp vegetable oil
  • seasoning ingredients
  • soy sauce (use kikkoman if possible, 1½ tablespoons)
  • 1 tsp chilli-bean sauce (toban djan)
  • 1/2 cup kombu stock (usually a powder, available from chinese/asian shop. some brands contain lactose – but most don't!)
  • 1 tsp sesame oil
  • 1/2 tsp salt (optional)


  • cut tofu in 2cm cubes.
  • place in sieve to allow some drainage (you don’t want it too wet – or completely dry).
  • mix seasoning ingredients well.
  • heat oil in a wok and cook the ginger, garlic and onion.
  • when onions get tender, add tofu and the beancurd and gently stirfry so you don’t break the tofu.
  • add the seasoning, and stir well. Cook for a while (say, 10-15 mins).
  • serve hot with (in separate bowls) soup and rice (try a sprinkle of Yukari flavouring on the rice)


This recipe is suitable for vegans.

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