- Difficulty
- medium
- Serving
- 4
- Time
- 20 mins
This dish highlights golden-crisp tofu rectangles coated in a rich, well-balanced sauce with a secret ingredient—dried shiitake mushroom powder! This adds an unexpected depth of flavour, bringing out an umami-packed, slightly smoky, and subtly earthy taste that complements the tofu beautifully.
Ingredients:
For the Tofu:
- 1 block firm tofu, cut into rectangular slices (about 1 cm thick)
- 2 tablespoons cornstarch (for a crispy coating)
-
2 tablespoons vegetable oil
For the MammaFong Signature Sauce:
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 1 tablespoon water
- 1 teaspoon cornstarch (for thickening)
- Secret ingredient: 1 teaspoon dried shiitake mushroom powder (simply grind dried shiitake mushrooms into a fine powder)
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 small red chilli, finely chopped (optional for spice)
Instructions
-
Prepare the tofu:
- Pat dry the tofu with a paper towel and lightly coat both sides with cornstarch for a crispy texture.
-
Pan-fry the tofu:
- Heat a wok over medium heat and add vegetable oil.
- Carefully place the tofu slices in the wok and pan-fry until golden brown on both sides (about 3–4 minutes per side).
- Once crispy, remove the tofu and set aside.
-
Make the MammaFong Signature Sauce:
- In the same wok, add a small amount of oil if needed. Stir-fry garlic and chilli (if using) over low heat for about 30 seconds, until fragrant.
- Add light soy sauce, dark soy sauce, oyster sauce, sugar, rice vinegar, water, and cornstarch. Stir well.
- Sprinkle in dried shiitake mushroom powder, stirring until the sauce thickens slightly and becomes aromatic.
-
Coat the tofu:
- Return the crispy tofu to the wok and gently toss to coat each piece evenly in the sauce.
- Drizzle with sesame oil before serving for extra aroma.
-
Serve:
- Arrange the tofu on a plate and spoon any extra sauce over the top. Serve immediately with steamed rice or as a flavourful side dish.
Tips:
-
Crispier tofu? Press the tofu with a paper towel before cooking to remove excess moisture.
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No shiitake powder? You can finely chop and sauté dried shiitake mushrooms for a similar depth of flavour.
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Balance the flavour: If the sauce is too salty, add a splash of water or a pinch of sugar.
This Pan-Fried Tofu with MammaFong Signature Sauce is a standout dish—crispy, deeply savoury, and packed with layers of flavour. The dried shiitake mushroom powder brings an unexpected richness, making each bite incredibly satisfying. Enjoy!
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.
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