Tofu Recipes

Stir-Fried Oysters and Tofu

Moriyama, Yukiko. Quick & Easy; A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.


21 ounces firm tofu, well drained

14 ounces fresh oysters

16 peas pods or 1/3 cup green peas

3 dried Shiitake mushrooms or 3/4 cup sliced fresh mushrooms

1/2 bunch green onion, cut into 1 inch long pieces

2 teaspoons minced fresh ginger root

2 tablespoons vegetable oil

1/2 teaspoon cornstarch plus 1 teaspoon Shiitake soaking liquid or water


1/2 teaspoon hot bean paste

1-1/2 tablespoons red miso

2 teaspoons mirin or sugar

1-1/2 tablespoons sake or sweet sherry


Cut tofu crosswise into halves, then slice into 1/2 inch thick pieces.

Clean oysters in salted water; drain.  Dip into boiling water for 30 seconds; drain well.

Trim off hard ends from pea pods.  Soften Shiitake mushrooms and cut off stem ends; cut into 1/2 inch cubes.

Mix all sauce ingredients.  Set aside.

Heat 1 tablespoon oil in wok over high heat; add pea pods and stir fry for 30 seconds.  Remove from wok and set aside.

Add 1 tablespoon oil to wok and add ginger root; stir fry for 30 seconds over medium-high heat.  Add Shiitake mushrooms or fresh mushrooms and oysters and stir fry for 30 seconds.

Put in tofu and toss lightly; add sauce and green onion; bring to a boil.

Thicken with cornstarch mixture.  Add pea pods; stir to serve.

Makes 4 servings.

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