Sautéed Tofu With Mushrooms

Sautéed Tofu with Mushrooms

Course: Main Courses – Vegetarian
Cuisine: Chinese


  • 1 Cake Tofu
  • 1 Teaspoon Salt
  • 1 Tablespoon Cornstarch
  • 4 Tablespoons Oil
  • 1 Clove Garlic Crushed
  • 2 Stalks Leek In 4-Inch Lengths
  • 6 Ounces Pork In Bite Size Pieces
  • 3 Dried Stemmed Chinese Mushrooms
  • 1 Tablespoon Dry Sherry
  • 1/2 Teaspoon Sugar
  • 3 Tablespoons Soy Sauce


  • Soak Chinese mushroom in lukewarm water until tender.
  • Pat tofu dry, sprinkle with salt and cut into 8 pieces. Sprinkle with cornstarch. Heat 2 tablespoons oil and sauté tofu on high heat until golden, taking care not to break up tofu. Remove and set aside.
  • Heat remaining 2 tablespoons of oil, brown garlic on medium heat and discard. Add leek, pork, and mushrooms. Stir-fry 1 minute.
  • Add tofu, dry sherry, sugar and soy sauce. Reduce heat to low and stir (by shaking pan) for 3 minutes. Serve hot. Serves 2 as a main course or 2 to 4 Chinese style.


If desired, use 2 tablespoons oyster sauce instead of soy sauce.

1989 Recipe – Jean Hansen – From her cooking class with Julia Cheng