Tofu and oyster mushroom stir-fry

For dinner tonight, I made tofu and oyster mushroom stir-fry, which I served with mixed vegetables and also fried chicken (ayam goreng).  Dessert was a bowl of chopped ripe mangoes, which was a simple but tasty palette cleanser.

The tofu and oyster mushroom stir-fry is a nice light dish, which balances out the heaviness of the fried chicken.  A bit of yin and yang.  The dish literally takes 10 minutes to prepare and cook, which is perfect for week nights. 


  • 2 shallots, sliced
  • 1 garlic clove, chopped
  • 1 tbsp vegetable oil
  • 1 pack oyster mushrooms, cleaned
  • 1 tsp chilli powder
  • 1 tbsp chili sauce
  • 1 tbsp ketchup
  • 1 tbsp dark soy
  • 1/4 cup water
  • 1 pack firm tofu, cubed
  • salt to taste
  • a handful of curry leaves or 2 kaffir lime leaves


  1. Heat oil in a pan and fry the shallots for 1 minute, followed by the garlic for 30 seconds
  2. Add in the mushrooms, chilli powder and sauces and leave to cook for 2 minutes
  3. Add the cubed tofu, lime or curry leaves and water, put the lid on and leave to simmer on a medium heat for 5 minutes
  4. Season with salt and remove pan from the heat
  5. Serve with jasmine rice


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